Ingredients:
Mushrooms, wheat flour, margarine (partially hydrogenated palm fat and rape oil, water salt, natural flavour), water, cream, onion, potato flakes, corn starch, salt, dextrose, barley malt, acedic acid, parsley, seasoning, pepper, mushroom powder, gelatine.

Baking Instructions:
Preheat to 400°F (fan assisted 385°F). Put deep-frozen strudel folded side up on parchment paper on a cookie sheet. Bake in preheated oven until golden brown (about 60 minutes). 

Serving Suggestions:
The possibilities to combine savory strudels with almost any kind of sauce add to their flexibility. Some of the most creative chefs use sauce hollandaise, sauce béarnaise, yogurt based sauces with herbs provincial or garlic, blue cheese sauce, horseradish sauce and even paprika sauce!

Savory strudels also offer a dining alternative as a vegetarian meal all by themselves. Presenting them combined with a mix of fresh salad leaves and fine dressing, like pumpkinseed oil vinaigrette, creates a stunning meal. They also go very well with ratatouille, Greek farmer salad, sun dried tomatoes.
This savory strudels  make an excellent addition to many main courses, be it chicken, beef or fish. Spinach-Mozzarella strudel together with a tender slice of beef comes very close to the famous beef Wellington, only much easier to prepare. Grilled salmon or tuna go excellent with all savory strudels, as does grilled or sautéed chicken.

Spreading some grated Swiss cheese on top of the savory strudel during baking can create a nice crust. In fact, looking at the versatility of strudels, when it comes to creating outstanding dishes, the only limit is the chef's imagination!

The easiest way to create a wonderful sauce to your strudel is to take a canned cream soup (IE.: Campbell’s), combine it with equal amount of milk instead of water and heat it according to the instructions on the can. 
Sauces that enhance our savory strudels are Cream of Celery, Cream of Onion, Cheddar Cheese, Cream of Mushroom with Roasted Garlic and many more.