Ingredients:
Strudel dough,
ready made 1 pkt
Potatoes 500 g 1.1 lb
Yellow mushrooms 400 g 4 cups
Spinach, fresh 100 g 1 1/2 cups
Onions 100 g 1/3 cup
Oil 45 ml 3 tbs
Salt as needed
White pepper as needed
Nutmeg touch
Garlic 2 pcs
Egg (yolk) 2 pc
Butter,melted 30 ml 2 tbs

Procedure:
Wash and cut yellow mushrooms into equal sized pieces.
Chop onions very fine. Cut spinach into thin stripes. Saute onions and chopped garlic, add mushrooms and spinach.
Boil potatoes with the skin. Peel while still hot and squeeze through a press.
Add 1 egg yolk and the mushroom mixture. Season with salt, pepper and a touch of nutmeg. Preheat oven to 180°C (360°F). Grease cookie sheet or cover with grease-proof paper.
On a clean white sheet, spread out one strudel leaf. Brush with melted butter and put another leaf on top. Again, brush with butter. Spread out the mushroom filling evenly onto the dough. Brush ends with egg-yolk. Carefully hold both ends of the sheet and roll up dough. Now put strudel on to the cookie sheet. Fold under ends of dough and brush strudel with melted butter. With a needle, make 4 or 5 holes on top of the strudel. This will let the steam escape and prevent the dough from tearing.
Tip: Serve with fresh tomato sauce or braised cabbage or a green salad.
Time: Bake for about 40 minutes or until golden brown.
Let stand for 5 minutes, this will make it easier to cut the strudel.
Variations: Instead of yellow mushrooms, any other fresh, seasonal mushrooms can be used.