Strudel with chicken and mushrooms
Introducing the popular Austrian cake recipe, which we cook with chicken and mushrooms. Typically, the strudel is traditionally prepared with sweet filling of fruit and berries, cottage cheese with vanilla and other ingredients. And we'll adapt the cake in the form of a roll to your taste and make a dish is definitely satisfying.
As with our previous recipe roll and cheese omelet, this also deserves special attention, if only because they look juicy than the actual delights.
Roulade of chicken and mushrooms
The first thing you need to prepare the dough, which you can buy or make yourself. Strudel dough can be kneaded very ordinary, bland, fairly elastic and is necessary to allow infusions some time to test "came" and was easily processed further.
Next, Let us preparing the filling: in a frying pan warm up the oil on medium heat, briefly, to the floor ready fried chicken, cut into small pieces and shifts in the hotel cup.
Next, fry the mushrooms and cut into small pieces. Cooking until the mushrooms have softened noticeably. We shift to the chicken, add the chopped garlic and fresh herbs, pepper and salt it is strictly to taste. All the mix.
The next step will be to work with the dough and form a cake: it should roll out the dough thin enough, it is best to roll out the long, rectangle. Sprinkle the dough with breadcrumbs, with the edge of the reserve untouched.
In the breading impose stuffing and evenly distributed over the surface, while leaving one-fifth part of the test and the three other parts of the edge of the blank. Sprinkle with grated cheese stuffing.
Wrap the cake in the roll towards the empty side and tightly zaschipyvaem edge. We shift in a hot oven, bake strudel with chicken and mushrooms at a temperature of 180-200 degrees - 30-40 minutes.
When ready should give the cake to cool slightly, and then can be cut into portions. Pie with filling in the form of a roll obtained tasty and satisfying.
An important tip to the recipe:
- Required strudel dough should be rolled thin as possible, this is what is essential for the integrity of the Austrian cake. The thinner the dough, the tastier it turns out roll.