Mushroom Strudel

Vegetarian
55 mins  
Serves 6 
Vegetarian 
A winning combo of mushrooms, pine nuts, caramelised onion and feta, all wrapped in a crispy filo shell. This is delicious vegetarian dish that makes it easy to get your recommended serves of mushrooms into your day.

Mushrooms are one of our best food sources of a neuroprotective amino acid ergothioneine. Low levels of ergothioneine in the elderly have been associated with risk of cognitive decline, whereas eating mushrooms regularly decreases the risk or several neurodegenerative diseases. 

Aim for 3 mushrooms a day or at least two generous serves a week. 

Thanks to Australian Mushroom Growers for the images and recipe (slightly altered by me).
PER SERVE: to come

INGREDIENTS

300 g brown cup mushrooms, sliced
caramelised onions or caramelised onion relish
100g feta
6 sheets filo pastry
40 g pine nuts
2 tbs extra virgin olive oil

SALAD

100 g mixed salad greens
100 g brown cup mushrooms, sliced
1 punnet cherry tomatoes, halved
salad dressing of your choice

METHOD

Step 1

Preheat oven to 200°C and line a baking tray with greaseproof paper.

Step 2

In a large frying pan over medium-high heat, add half of the mushrooms and dry-fry for 3-4 minutes until cooked through and soft. Remove from the heat and place in a bowl. Dry the frying pan with paper towel and return to the heat. Cook the remaining mushrooms for 3-4 minutes then set aside in the bowl.

Step 3

Clean and dry the pan. Place pine nuts in the pan and cook, shaking the pan for 3-4 minutes. The pine nuts should be golden and toasted. Remove from the heat and set aside in a small bowl to cool.

Step 4

Remove filo pastry from the package. Cover with a damp tea towel while you assemble the strudel.

Step 5

Place 2 sheets of pastry on the prepared baking tray. Brush the surface of the pastry with extra virgin olive oil. Add another single sheet of pastry on top and bush with oil. Repeat this process for each layer, reserving a small amount of oil to brush the finished strudel.

Step 6

Use a slotted spoon to transfer the cooked mushrooms to the center of the pastry, ensuring any excess liquid remains in the bowl. (Mushrooms should be placed in a log shape down the center of the pastry, leaving 2 cm from the top and bottom.)

Step 7

Top with dollops of caramelised onion jam, toasted pine nuts and crumbled feta. (Reserve 1 tablespoon of pine nuts to be sprinkled on the strudel before baking.)

Step 8

Fold the top and bottom ends of the pastry towards the center to encase then roll the pastry from left to right, ensuring the filling is concealed.

Step 9

Place the strudel, seam side down on the prepared baking tray. Brush with remaining extra virgin olive oil and sprinkle with reserved pine nuts.

Step 10

Bake for 30-35 minutes or until golden on top. Remove from the oven and allow to cool for 10 minutes before slicing.

Step 11

In the meantime, prepare a side salad by combining the mixed salad greens, sliced mushrooms and tomatoes. Dress with salad dressing of your choice.

Step 12

Slice the strudel and serve with the salad.