Recipe: Shiitake Strudel

Ingredients:

For the dough:

4 tbs margarine (not butter for THIS recipe)
1 cup all-purpose flour
1/2 cup cold milk
1/2 tsp baking soda
pinch of salt

For the filling:

1/2 pound shiitake mushrooms, sliced (could be made with shimeji, too!)
1 clove garlic, minced
olive oil
juice of 1/2 lemon
1/2 cup chopped parsley and green onions
3 tbs cottage cheese
3/4 cup homemade bred crumbs
black pepper, lots of it

The dough:

Put flour, margarine, salt and baking soda in a food processor. Turn on and add, little by little, the milk until a ball forms. Stop the processor, wrap the dough ball in plastic film and keep refrigerated until using.

The filling:

In a large skillet, heat the oil and stir-fry the mushrooms. Add garlic, stirring a little. Turn off the heat and add parsley and green onions, salt, lemon juice and black pepper. Transfer to a bowl, mix the cottage cheese and bread crumbs.

Assembling:

Open the dough with a roll, cut in 2 pieces, one for the botton of the pan, other for topping. Put the first piece in the pan (no need to grease it) put the filling and top with the piece of dough left. Close the borders, no need to pinch holes or brush with eggwash. Just put in the oven, 400 F for 25 minutes or until gold.