Clean and wash the mushrooms, drain well and cut them into pieces. Peel and finely chop the onions. Wash thyme, shake dry and chop finely. Boil eggs in boiling water for about 10 minutes until hard
Heat 4 tablespoons of oil in a large frying pan. Sauté the mushrooms for about 5 minutes while turning them. Add thyme and onions. Fry for another 3-5 minutes. Season to taste with salt and pepper. Let the mushrooms cool down on a flat plate. Drain eggs, quench, peel, dice and add to the mushrooms, mix
Take the puff pastry out of the refrigerator 5-10 minutes before use. Roll out the dough, cut in half crosswise. First spread 1 tbsp. breadcrumbs, then the mushroom filling lengthwise on the dough strips. Leave a rim all around. Whisk the egg yolks and 2 tbsp. water. Brush the edges with it. Roll up both dough strips carefully using the baking paper provided. Press the open sides together with a fork. Place both strudels on a baking tray lined with baking paper and brush with the remaining egg yolk mixture. Bake in the preheated oven on the lower shelf (electric oven: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 10-15 minutes until golden brown. Cover with foil if necessary
In the meantime, wash the lemon hot, grate dry, and finely grate the peel. Halve the lemon, squeeze the juice from one half. Use the rest of the lemon for other purposes. Mix juice and peel with chilli flakes and sugar. Fold in 4 tablespoons of oil in a thin stream. Season to taste with salt. Clean, wash and spin dry the salad
Cut the strudel into 6 pieces. Arrange 2 pieces each with salad and dressing on plates. Add the remaining strudel