Difference between revisions of "Schwammerlstrudel"

Revision as of 11:33, 7 November 2010

Schwammerlstrudel

Schwammerlstrudel - about this recipe

Mushroom strudel which can be served as a first course or part of a vegetarian main course.

Servings

Serves 4

Ingredients

• 1 kg small mushrooms, wiped
• 250 g butter
• 2 tablespoons parsley, chopped
• 230 ml double cream
• Salt and pepper to taste
• 12 sheets filo pastry dough

Mise en place

Pre-heat the oven to 190° C (375° F - gas 5).

Method

1. Melt half of the butter, add the mushrooms and and fry gently until cooked.
2. Drain the mushrooms, reserving the liquid.
3. Reduce the liquid until there are about 30 ml remaining.
4. Meanwhile, add the parsley to the mushrooms and when coolish, stir in the cream and the reduced liquid. Reserve.
5. Melt the remaining butter.
6. Brush 3 sheets of the filo pastry with the melted butter and place on top of each other.
7. Place a quarter of the mushroom mixture along a short side of the pastry and roll up.
8. Brush the roll with more butter and place on a greased baking sheet.
9. Repeat the same operation so that you end up with 4 rolls.
10. Bake for 30 minutes.

Serving suggestions

Serve with salad and new potatoes.

Variations

Fry a small amount of finely chopped onion with the mushrooms. Substitute wine for the 30 ml mushroom liquid.

Chef's notes

Work swiftly with the filo pastry and keep the sheets covered with a damp tea towel until immediatelt before you need to use them.