Place butter with water in a microwave-safe container and heat at full power (600 watts) for about 50 seconds until butter is melted.
Put the wheat in a large enough bowl, pour the butter mixture over the flour and add the juice of one lemon and salt. Add the beaten egg to the flour form.
Knead the ingredients with the dough hook of the electric hand mixer for 8-10 min to form a firm but elastic dough.
Form 2 balls from the dough and brush thinly with cooking oil to prevent the surface from drying out. Let the dough balls stand, covered, for about 1 hour.
For the filling, peel onion and roughly dice. Clean leeks, cut in half lengthwise and rinse. Rinse cabbage. Cut leek and cabbage into narrow strips. Remove peel from celery, rinse and grate coarsely. Rinse tomatoes, cut in half, remove seeds and cut tomato flesh into cubes. Clean the mushrooms and cut them into slices.
Mix vegetables with crème fraîche and steam in microwave oven for about 6 minutes at 600 watts until soft. Stir after 4 min.
Fold in porcini broth, beef broth, parsley hazelnut and cheese, season strongly with salt and freshly ground pepper and cool the filling.
Roll out the dough thinly and stretch it out very thinly over the back of your hand. Form the filling on the dough and roll it up. Place the strudel in a glass pan, set to rack height 2 in the microwave combination oven and cook the strudel at
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