This is so easy to make, yet so impressive when served to guests sliced steaming hot at the table. May I suggest you add a bit of theatre to your next dinner party with this strudel? Or serve it to your family for dinner and make weeknights special (without too much effort!).
Autumn is the best time to enjoy mushrooms as the damp weather makes them grow like crazy so you’ll no doubt bump into loads of seasonal specimens at your local farmers market.
I used swiss brown and cup mushrooms but feel free to substitute all types of seasonal mushrooms including shiitake, enoki or oyster. Basically whatever you can get your hands on that’s freshest.
As you might know, I collaborate with Vitasoy as an ambassador for drinking their products as part of a healthy lifestyle, and often develop meals using soymilk. This strudel recipe is one such dish and the soymilk adds a nutty, creamy flavour that really compliments the earthy mushroom mixture. If you are not a soymilk fan you can substitute pouring cream instead.
This is a great make-ahead dinner as the strudel can be successfully frozen or even baked and then refrigerated and re-heated and crisped in the oven. That’s what I did so that I could photograph it in the morning light and then serve it to hubby when he got home from work.
Mushroom strudel recipe
1 tablespoon olive oil
1 brown onion, diced
2 cloves garlic, diced
200g swiss brown mushrooms, sliced
400g medium ‘cup’ mushrooms, sliced
1 tablespoon Dijon mustard
1/2 cup soymilk (or pouring cream)
1 tablespoon sour cream
1 cup breadcrumbs (I used homemade breadcrumbs)
2 tablespoons chopped parsley
50g parmesan cheese, grated
6 sheets filo pastry
Olive oil or cooking spray, for brushing on the pastry
1. Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and sauté until soft and starting to brown at the edges, about 5 minutes. Add the sliced mushrooms and cook until they release their juices and keep cooking until the juices evaporate, about 15 minutes altogether.
2. Add the mustard, soymilk and sour cream and simmer until thickened slightly, about 3 minutes. Transfer to a bowl and add half the breadcrumbs, all the parsley and parmesan and stir to combine. Leave to cool completely.
3. Meanwhile, heat the oven to 190C / 375F. Lay a sheet of filo pastry on your workbench and brush or spray with olive oil. Lay another filo sheet on top and brush or spray with oil. Repeat with the remaining four sheets of filo.
4. Sprinkle the rest of the breadcrumbs all over the pastry then spoon the mushroom mixture down one side. Fold the sides over then roll up tightly. Brush or spray with more oil and bake for 40 minutes until golden brown.