Mushroom Strudel Recipe - Life's Bounty

This mushroom strudel recipe is a great centre-piece for a vegetarian meal or to take on a picnic. Eat by itself or enjoy with a side salad. You can easily halve the recipe if you have a smaller amount of mushrooms. If you have lots it is worth making the whole amount and freezing one of the strudels (or even the filling) to use later.

The recipe is especially good if you have grown your own mushrooms.

Mushroom Strudel

100g butter
4 garlic cloves
2 large brown onions
Handful of herbs such as thyme or oregano
1.5kg button mushrooms
1/3 cup marsala or dry sherry
2/3 cup thickened cream
1 tbsp balsamic vinegar
1/3 cup parsley
50g parmesan cheese
2/3 cup breadcrumbs
12 sheets filo pastry (could use flakey pastry)
olive oil cooking spray

Melt butter in a large saucepan over medium-high heat. Add crushed garlic, finely chopped onions and herbs. Cook for 5 minutes or until soft.

Add sliced mushrooms. Cook, stirring often, for 10 to 15 minutes or until juice evaporates.

Add marsala and cook for 2 minutes. Add cream and vinegar. Simmer for 3 mins or until sauce thickens.

Transfer mushroom mixture to a bowl. Add finely chopped parsley, grated parmesan and breadcrumbs. Season with salt and pepper. Mix well. Set aside to cool completely.

Place 1 sheet filo pastry on a workbench. Spray with oil. Top with another sheet of filo and spray with oil. Repeat using 4 more pastry sheets (6 sheets total).

Spoon half the mushroom mixture along 1 long edge of pastry. Fold ends in and roll up tightly to enclose filling. Place strudel on a flat, lined baking tray.

Repeat with remaining pastry, oil and mushroom filling to make a second strudel.

Spray strudel tops with oil and season with cracked black pepper. Bake for 40 minutes at 190°C until golden and crisp.

Serve cut in thick slices with a salad.