Here's something I've been wanting to try for a long time: the Mushroom and Cheese Strudel recipe from that Australian mushroom website I love so much. I finally got some fresh mushrooms, so I just had to make this, and I'm glad I did: it was DELICIOUS! Since I used a substitution for the puff pastry (see notes), mine didn't turn out quite as puffy and pretty as the picture that was with the recipe, itself, so I am posting THAT picture, instead:
Mushroom and Cheese Strudel
Preparation: 30 minutes (+ 20 minutes cooling time); Cooking: 45 minutes; Serves: 4
INGREDIENTS:
YUM!
Mushroom and Cheese Strudel
Preparation: 30 minutes (+ 20 minutes cooling time); Cooking: 45 minutes; Serves: 4
INGREDIENTS:
- 2 tbs olive oil
- 2 brown onion, halved, thinly sliced
- 2 garlic cloves, crushed
- 2 tsp honey
- 1.1 Lb (500g) button mushrooms, sliced
- 5.25 Oz (150g) brie cheese, chopped
- 2 tbs chopped flat-leaf parsley
- salt & ground black pepper
- 2 sheets frozen ready rolled puff pastry
- 1 egg, lightly beaten
- Preheat oven 400F (200C).
- 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 evaporates.
- Remove from heat and set aside to cool.
- Stir the cheese, parsley and salt and pepper into the mushroom mixture.
- Cut 1 sheet of pastry in half, place onto a greased baking tray, allow room for spreading.
- Spoon the mushroom mixture evenly over the two pastry halves, leaving a 1cm border around the edges.
- Cut the second pastry sheet in half and place on top, pressing the edges together.
- 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.
- The measurements have been converted from metric, but I left the original, metric amounts there, as well.
- Have never heard of brown onions, and they sometimes use different terminology in these Australian recipes, so I presumed yellow onions.
- I like the inner part of Brie, but not so much the outer part, so I used Camembert, instead, for which the outer part isn't as thick. The store was out of Brie, anyway.
- The pre-made, frozen puff pastry is not available here, so I used the Ten-Minute Puff Pastry recipe that Linda posted a while back. Of course, it didn't puff up as much as the other would have, but that was expected with this quick version.
- Since the Ten-Minute Puff Pastry recipe yields 24 Oz, and the box of two sheets of pre-made puff pastry is only 17.3 Oz, I cut off a little less than a third of the dough to save for other uses. Then, I cut the remaining dough in half to use for rolling out into two sheets, which I then cut in half to follow the strudel recipe's directions.
YUM!
If blueberry muffins have blueberries in them, what do vegan muffins have?