Mushroom Strudel
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 45 minutes
- Extra virgin olive oil for frying
- 4 cloves garlic, peeled and chopped
- 400g/14ozs. mushrooms (I used saffron milk caps), sliced
- 1/3 cup white wine
- 125g/4ozs. cream cheese
- 3 tablespoons sour cream
- 2 sage leaves
- 2 sprigs thyme (plus extra to decorate)
- Salt and pepper
- 1 sheet butter puff pastry
- 1 egg yolk and 1 teaspoon water
Step 1 - Fry the garlic in oil on medium heat for a minute and then add the mushrooms. Continue frying adding more oil when needed and cook for another 5 minutes. Add the white wine, cream cheese, sour cream, sage and thyme and cook stirring until it becomes a creamy mixture and the mushrooms are cooked through. Season with salt and pepper to taste and cool completely. You can also do this step the day ahead (which is what I did).
Step 2 - Preheat oven to 220C/440F. Take the puff pastry and fill in the centre with the mushroom filling. Seal with the egg yolk and press down on each end with a fork. I also made patterns with a butter knife. Bake for 30 minutes or until golden.