For the mushroom strudel, clean the mushrooms dry and cut into flakes.
Peel and finely dice the shallots and sauté in butter. Add the mushrooms and sauté until the liquid has reduced. Season with chopped chives, salt and pepper. Leave to cool.
For the strudel dough, sift flour onto the work surface and make a well. Add oil and salt to the well and stir with the flour. Add water and knead with your hands until you have a smooth, pliable dough. Shape into a ball, wrap in plastic wrap and let rest for 1 hour.
Roll out the strudel dough on a floured tea towel and stretch thinly with your fingers. Brush with melted butter and add the filling to the lower third of the dough. Roll up the strudel with the help of the tea towel and place it on a greased baking tray with the seam side down. Bake the mushroom strudel in the preheated oven at 220 °C for about 35 minutes.
For the chive sauce, put veal stock or beef broth and cream in a pot and boil down to half. Add the chives and puree with a hand blender. Season the chive sauce with salt and pepper, then strain through a hair sieve.
Cut the mushroom strudel into portions and serve with the chive sauce.
Preparation Tip:
Birch mushrooms and chestnut boletus also taste excellent in a mushroom strudel, but these mushrooms turn black when steamed. If you want to make it quickly, it is best to use a ready-made strudel dough.
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