Sometimes you find good recipes from the strangest of sources.
I find great recipes on the internet, food blogs, magazine sites, magazines and my lovely books (even if many of the recipes from them are already on the internet somewhere, they’re just lovely to have).
But… even though I have all these resources available to me, I still sometimes take the recipes card at supermarkets, and this particular time, it paid off. I tend to like the look of many of the mushroom-based recipes on the recipe cards from a mushroom growers group (I think).
This strudel is lovely and slightly sweet due to the honey, and creamy due to the brie. It is great for a light(ish) meal, served with a salad or steamed vegetables.
Mushroom and Cheese Strudel
Recipe from a Mushroom pamphlet 🙂
2 tablespoons olive oil
2 brown onions, halved, thinly sliced
2 garlic cloves, crushed
2 teaspoons honey
500g button mushrooms, sliced
150g brie cheese, chopped (it’s easier to chop if you put it in the freezer for a bit)
1-2 tablespoons chopped flat-leaf parsley
salt and ground black pepper
2-3 sheets frozen ready rolled puff pastry
1 egg, lightly beaten (or a little milk, for glazing)
Preheat oven 200°C. Heat oil in frying pan over medium heat. Add onions and garlic and cook, stirring often for 10 minutes or until soft and light golden. Stir in the honey, cook for 2 minutes.
Add mushrooms, increase heat to high and cook for 8 minutes or until all the liquid evaporated. Remove from heat and set aside to cool.
Stir the cheese, parsley and salt and pepper into the mushroom mixture.
Cut each sheet of pastry in half, place one half onto a greased baking tray or one lined with baking paper, and allow room for spreading. Spoon the mushroom mixture evenly over the pastry halves, leaving a 1-2cm border around the edges. Place the other halves on top, pressing the edges together or folding them over and using the back of a knife to press the pastry ever 1-2cm of the pastry to create a nice edges.
Cut a cross in the centre, brush with egg and season with salt and pepper. Bake for 20-25 minutes or until puffed and golden.
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