Mushroom Strudel with Herb Yogurt

For the Schwammerlstrudel with herb yogurt, preheat the oven to 180° C top/bottom heat.

Slice mushrooms thinly and chop onion finely. Sauté onion in oil, add mushrooms and saute for a few minutes until mushrooms have collapsed. Stir in parsley and let cool.

Sauté flour in canola oil, pour in soy milk and simmer for about two minutes. Mix egg with soy cream, add mushroom sauce and béchamel and season vigorously with salt and pepper.

Place one pastry sheet on a kitchen towel, brush with oil, place the second sheet twisted over it and brush with oil as well. Spread the mushroom filling on two thirds of the dough, fold in the side edges and roll up the strudel with the help of the cloth. Place on a baking paper, brush with soy milk and bake for about 40 minutes.

For the herb yogurt, mix soy yogurt and soy casein with parsley and finely chopped garlic and season with salt and pepper.

Serve the finished Schwammerlstrudel with herb yogurt.

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