Schwammerlstrudel: Difference between revisions
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<!-- /seo --> | <!-- /seo -->[[Mushroom]] strudel which can be served as a first course or part of a vegetarian [[Main course|main course]]. | ||
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|TotalCalories = 4572 | |TotalCalories = 4572 | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
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''<span class="reviewTitle">Er, what Struddel?</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">It's a mushroom pastie</span> | |||
[[ | <span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span> | ||
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[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/schwammerlstrudel|#schwammerlstrudel]] [[Special:Search/butter|#butter]] [[Special:Search/mushrooms|#mushrooms]] [[Special:Search/filopastry|#filopastry]] [[Special:Search/mushroom|#mushroom]] [[Special:Search/brush|#brush]] [[Special:Search/fry|#fry]] [[Special:Search/parsley|#parsley]] [[Special:Search/onion|#onion]] [[Special:Search/pastry|#pastry]] [[Special:Search/wine|#wine]] | ||
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Latest revision as of 17:24, 3 January 2022
Mushroom strudel which can be served as a first course or part of a vegetarian main course.
| Schwammerlstrudel | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 1143 |
| Ready in: | 1 hour 20 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 20th January 2013 |
|
Best recipe reviewEr, what Struddel? 4/5 It's a mushroom pastie |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- Preheat the oven to 190° C (375° F - gas 5).
Method
- Melt half of the butter, add the mushrooms and and fry gently until cooked.
- Drain the mushrooms, reserving the liquid.
- Reduce the liquid until there are about 30 ml remaining.
- Meanwhile, add the parsley to the mushrooms and when coolish, stir in the cream and the reduced liquid. Reserve.
- Melt the remaining butter.
- Brush 3 sheets of the filo pastry with the melted butter and place on top of each other.
- Place a quarter of the mushroom mixture along a short side of the pastry and roll up.
- Brush the roll with more butter and place on a greased baking sheet.
- Repeat the same operation so that you end up with 4 rolls.
- 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.
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