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Recipe

Mushroom and rosemary strudel

A strudel made from a mix of earthy Portobello, brown and white button mushrooms, and slender straw and oyster mushrooms. Whatever funghi you can lay your hands on will make a delightful filling when bound in a sauce scented with red wine and rosemary, then encased in a thin shell of crispy pastry.

By Nici Wickes
  • 30 mins preparation
  • 30 mins cooking
  • Serves 6
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Ingredients

Mushroom and rosemary strudel
  • 50 gram butter
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 2 tablespoon fresh rosemary, chopped
  • 600 gram (about 3 cups) mixed mushrooms, sliced
  • 1/4 cup red or white wine
  • 150 gram crème fraîche
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 sheet flaky pastry
  • 1 1/2 cup fresh breadcrumbs, toasted
  • 2 tablespoon extra melted butter, for brushing pastry

Method

Mushroom and rosemary strudel
  • 1
    Heat oven to 180°C. Line a tray with baking paper.
  • 2
    Melt half the butter in a pan with the olive oil, then sauté onion until soft. Add the remaining butter, rosemary and mushrooms, then cook until the mushrooms soften, release their juice, then re-absorb it.
  • 3
    Splash in the wine and simmer for 1 minute, then stir in crème fraîche, salt and pepper. Remove from heat and cool.
  • 4
    On a floured surface, roll the pastry to thin. Gently stretch, using your knuckles underneath it, until transparent to make a 50 x 40cm rectangle. Carefully transfer to the baking paper-lined tray and brush with melted butter.
  • 5
    Spread the breadcrumbs along the long edge, about 10cm in from edge. Pile the mushroom mix on top, in a log shape, then roll up. After one roll, fold in the ends to seal, and continue to roll, lifting the paper to assist with this.
  • 6
    Don’t worry too much about holes in the pastry as long as by the time you finish, the outer layer is completely sealed. Liberally brush the top with more butter. Bake for 30 minutes or until golden brown.
  • 7
    Serve hot or warm with a side salad.

Notes

If a recipe calls for toasted breadcrumbs, I toast the bread slices first, then turn them into breadcrumbs in my food processor. When frying mushrooms, allow them to release their juices, then continue cooking them as they re-absorb this rich liquid for juicier mushrooms.

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