Main meal€€
Buckwheat Strudel with Mushroom Sauce
Traditional and juicy buckwheat strudel with mushroom sauce combines homemade buckwheat dough, a creamy cottage cheese filling and a rich sauce made from fresh mushrooms for the perfect Slovenian lunch.
Prep time
35 min
Cook time
25 min
Total time
60 min
Servings
4
Recipe
For the dough
Flour, buckwheat
200 gFlour, bread, white, enriched, unbleached
200 gWater
100 mlSalt, table, iodized
1 pinchFor the cottage cheese filling
Cottage cheese, full fat, large or small curd
400 gCream, sour, full fat
80 gEggs, Grade A, Large, egg whole
1 pieceSalt, table, iodized
1 pinchFor the mushroom sauce
Mushrooms, white button
300 gOnions, yellow, raw
100 gOil, olive, extra virgin
1 tbspGarlic, raw
1 cloveCream, heavy
100 mlSoup, SWANSON, vegetable broth
100 mlParsley, fresh
10 gSalt, table, iodized
1 pinchSpices, thyme, dried
1 pinchPer servingTotal
Calories:490 kcal1960 kcal
Protein:26 g104 g
Carbohydrates:64 g256 g
Fat:14 g56 g
Micronutrients
Sugar:8.7 g34.8 g
Saturated fat:11 g43.9 g
Cholesterol:103.6 mg414.2 mg
Sodium:549.8 mg2199.2 mg
Potassium:815.1 mg3260.5 mg
Calcium:168 mg672.1 mg
Iron:5.3 mg21.2 mg
Magnesium:162.2 mg648.6 mg
Zinc:3.2 mg12.6 mg
Phosphorus:507 mg2027.9 mg
Vitamin C:7.7 mg30.6 mg
Vitamin A:198.8 µg795 µg
Vitamin D:0.9 µg3.6 µg
Vitamin B12:0.7 µg2.6 µg
Instructions
1
Pour 200 ml of boiling water over the buckwheat flour in a bowl, stir with a wooden spoon and leave for 15 minutes to scald and cool down to lukewarm.
2
Add the wheat flour and salt to the scalded buckwheat flour and knead into a soft, elastic dough. Shape it into a loaf and let it rest for 15 minutes.
3
In a bowl, mix the unsieved cottage cheese, sour cream, egg and a pinch of salt until you get a uniform filling.
4
Roll out the buckwheat dough on a lightly floured kitchen towel to a thickness of about 0.5 cm.
5
Spread the cottage cheese filling over the dough, roll it tightly with the help of the towel, wrap it in a damp floured towel and tie both ends with kitchen string.
6
Bring salted water to a boil in a large pot, place the strudel into the boiling water and cook at a gentle simmer for 25 minutes.
7
While the strudel is cooking, fry the chopped onion in a pan in olive oil for 4 minutes, then add the garlic and sliced mushrooms and fry for another 6 minutes, until the liquid evaporates.
8
Pour the stock and light cooking cream into the pan, add thyme, salt and pepper, and cook over low heat for 5 minutes until the sauce thickens slightly.
9
Carefully remove the cooked strudel from the water, unwrap it, cut into 2 cm thick slices, arrange on plates, pour over the hot mushroom sauce, sprinkle with parsley and serve immediately while hot.
Nutritional benefits
Thanks to the high protein content in cottage cheese and dietary fiber in buckwheat flour, this meal helps maintain muscle mass and provides a long-lasting feeling of fullness.
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About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.