Mushroom strudel

Mushroom strudel

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

Having lived for a couple of years in Vienna, strudel was known to me only as an excellent dessert, either filled with apples, pears or sour cherries, or with a paste of poppy seeds. The idea of making it savoury, with a mushroom filling, is perhaps not completely new in general terms, but it is for me, and here it is. To be lazy, I use bought filo pastry, but if you are a skilful maker of the original strudel pastry, feel free!

Ingredients

Quantity Ingredient
200g filo pastry
55g butter, melted
1 egg, beaten

Filling

Quantity Ingredient
500g mixed wild and cultivated mushrooms, cleaned weight
1 medium onion, finely chopped
40g butter
lots nutmeg, freshly grated
1 tablespoon dry sherry
1 tablespoon plain flour
1 sprig marjoram, leaves only
30g parmesan, freshly grated
salt, to taste
pepper, to taste

Method

  1. Preheat the oven to 200°C. Take 3 sheets of filo at a time. Brush 1 sheet on both sides with melted butter, then place it on top of another sheet with a third on top. Make 4 such piles of triple-layer filo. Cover with a damp cloth while you prepare the filling.
  2. Make sure the mushrooms are dust- and sand-free, wash if appropriate (it rarely is) and trim if need be. Cook the onion in the butter and when soft add the mushrooms with the nutmeg. Stir-fry for 3–4 minutes. Add the sherry and evaporate the alcohol by cooking over a low heat for 2–3 minutes. Add the flour, marjoram and some salt and pepper, stir well, and leave to cool. The mixture will be moist.
  3. Grease a baking tray with butter and lay on it, one at a time, the 4 piles of filo. Brush the edges with beaten egg. Put a quarter of the mushroom mix on the centre of each and before folding them up, add the Parmesan. Brush with the beaten egg, turn so that the join is on the base, brush again, and bake in the preheated oven for 15 minutes. Serve warm.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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