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Mushroom strudel
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Create indulgent creamy mushroom filled pastries for a show-stopping dinner delight.
Ingredients:
  • 100g butter, chopped
  • 4 garlic cloves, crushed
  • 2 large brown onions, finely chopped
  • 1.5kg cup mushrooms, sliced
  • 82.50 ml marsala (see note)
  • 166.65 gm thickened cream
  • 20.00 ml balsamic vinegar
  • 82.50 ml flat-leaf parsley leaves, finely chopped
  • 50g parmesan cheese, finely grated
  • 165.00 ml fresh white breadcrumbs (see tip)
  • 12 sheets filo pastry
  • olive oil cooking spray
Instructions:
  • In a large saucepan over medium-high heat, melt butter until sizzling. Add garlic and onions, sauté until soft, about 5 minutes. Add mushrooms, cook until their liquid evaporates, about 10-15 minutes. Pour in marsala, cook for 2 minutes. Stir in cream and vinegar, simmer until sauce thickens, about 3 minutes.
  • Place the savory mushroom mixture in a bowl, then combine with parsley, parmesan, and breadcrumbs. Season generously with salt and pepper, mix until thoroughly combined, and allow it to cool completely.
  • Preheat your oven to 190°C. Layer one pastry sheet on a work surface, spray with oil, then layer another pastry sheet, repeating until you have used 6 sheets in total. Spread half of the mushroom mixture along one long edge. Roll tightly to enclose the filling, tucking the ends in. Place the strudel on a lined baking tray. Repeat the process with the remaining ingredients to make a second strudel.
  • Lightly coat strudel tops with a spritz of oil and sprinkle with cracked black pepper. Bake until golden and crisp, about 40 minutes. Transfer to serving platters, slice thickly, and enjoy.

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