Mushroom Filling

Töltelék Gombás Réteshez

Preparation info

    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


  • 1 small onion, peeled and minced
  • 6 tablespoons butter
  • ½ pound mushrooms, peeled and chopped
  • Salt and pepper
  • 3 eggs, separated
  • 4 tablespoons bread crumbs


    1. Cook onion in 2 tablespoons of the butter, covered, for about 10 minutes. Add mushrooms and salt and pepper to taste. Cook, covered, over very low heat till there is no liquid left and only the cooking fat remains. Stir often to prevent burning. Let the mixture cool. Preheat the oven to 375°F.
    2. Mix in egg yolks. Whip egg whites till very stiff. Mix them in, and finally mix in bread crumbs.
    3. Spread filling on the stretched strudel dough, and sprinkle with remaining 4 tablespoons butter, melted.
    4. Roll the strudel very loosely to leave space for the eggs to swell during cooking (see basic recipe). Place it in a, buttered baking pan, 17 by 11 inches.
    5. Bake in the preheated oven for 25 to 30 minutes, till crisp.