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Mushroom, chive & garlic strudel
Mushroom, chive & garlic strudel
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Ingredients:
  • 80ml (1/3 cup) water
  • 1 brown onion, halved, thinly sliced
  • 3 garlic cloves, chopped
  • 200g cap mushrooms, quartered
  • 200g Swiss brown mushrooms, thickly sliced
  • 150g portobello mushrooms, thickly sliced
  • 100g oyster mushrooms, halved lengthways
  • 6 green shallots, trimmed, chopped
  • 1 bunch fresh chives, cut into 1cm lengths
  • Salt & freshly ground black pepper
  • 7.50 gm cornflour mixed with 7.50 gm water
  • 150g sour extra light cream
  • 23.40 gm Dijon mustard
  • 8 sheets filo pastry
  • 18.40 gm vegetable oil
  • 20.00 ml poppy seeds
Instructions:
  • Preheat your oven to 200°C. Line a large baking tray with non-stick baking paper. In a medium saucepan, simmer water, onion, and garlic covered for 5 minutes or until onion is soft.
  • In a deep frying pan, combine cap, Swiss brown, and portobello mushrooms. Cook over high heat for 10 minutes until liquid evaporates, then add oyster mushrooms and cook for 1 more minute. Remove from heat and stir in green shallots and chives. Season with salt and pepper, let it sit for 15 minutes, and drain any excess liquid.
  • Mix together the cornflour mixture, sour cream, and mustard, then fold them into the mushrooms. Brush a sheet of pastry with a light layer of oil, layer another sheet on top, and repeat the process of layering and brushing with oil.
  • Spread filling in the center of the pastry leaving an 8cm border at each end. Fold one long side over the filling, then fold in the narrow ends, and finish by folding the remaining long side over the top. Place the roll seam-side down on a lined tray. Brush with the remaining oil and sprinkle with seeds.
  • Bake until golden brown, typically around 25-30 minutes, then enjoy with a side of salad.

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