Mushroom strudel

Mushroom strudel

Gombas retes

By
From
Hazana
Serves
3-4
Photographer
Mowie Kay

Mushroom strudel makes a very good snack, as well as a light lunch or supper dish. You can use cultivated or wild mushrooms – whatever is at hand. It is especially good with a dollop of sour cream or smetana on the side.

Ingredients

Quantity Ingredient
3-4 large sheets fresh or thawed frozen filo pastry
2 tablespoons melted butter
2 tablespoons poppy seeds
sour cream or smetana, to serve

For the filling

Quantity Ingredient
3 tablespoons butter or olive oil
2-3 shallots, finely chopped
450g mushrooms, thinly sliced
handful finely chopped flat-leaf parsley
1 tablespoon dry white wine, sherry or port
2 teaspoons flour
2 tablespoons sour cream or smetana
1 tablespoon fresh chives, finely chopped
salt
freshly ground black pepper

Method

  1. To make the filling, heat the butter in a heavy frying pan and add the shallots. Cook over a moderate heat until they are softened. Add the mushrooms and parsley and cook for a further 5 minutes or until they are tender. Pour in the wine, then raise the heat and continue to cook until the the liquid has evaporated. Stir in the our and simmer for 1–2 minutes without browning. Remove from the heat. Add the sour cream and chives and season with salt and pepper. Mix well.
  2. Lay a sheet of filo pastry over a clean cloth and brush lightly with melted butter. Place another sheet of pastry on top and brush with butter, then repeat with the remaining sheet. Spoon the mushroom mixture over the third of the pastry closest to you. Fold over the edges to seal in the filling. Carefully pick up the corners of the cloth and roll the strudel over once. Brush the top with butter. Liƒft the cloth again and let the strudel roll over completely. Brush the top with butter. Pick up the cloth-wrapped strudel, then carefully ease the strudel out of the cloth and onto a well-greased baking sheet. Brush lightly with butter and sprinkle with poppy seeds.
  3. Bake in a preheated 180°C oven for 25–30 minutes or until the top is golden. Serve hot with sour cream or smetana on the side.
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