With all the healthy benefits of mushrooms, this take on a simple strudel idea has all the ticks – tasty, filling and healthy. Combine it with a simple rocket and fennel salad and you’ve found your go to recipe for spring and summer while keeping on track with your healthy eating goals.
The marscapone and mustard sauce is optional. If you’re worried about calories – use balsamic vinegar as an alternative.
15g dried porcini mushrooms (easily found at most groceries)
1 tablespoon olive oil, and extra for brushing between the filo pastry sheets
1 tablespoon butter
2 cloves garlic, crushed or chopped
300g Swiss brown mushrooms, sliced
1 tablespoon chopped rosemary
2 tablespoons pine nuts, toasted
1 tablespoon tomato paste
1/2 tablespoon balsamic vinegar
1 cup frozen peas
1/2 cup chopped flat leaf parsley
1/2 cup grated parmesan cheese
6 sheets of filo pastry sheets
Creamy Mustard Sauce
1/2 cup marscapone
1 1/2 tablespoons whole grain mustard
Preheat oven to 200 degrees C.
Heat the olive oil and butter in a frypan over medium heat. Add the garlic, fresh mushrooms, soaked dried mushrooms and cook, stirring until softened. Stir in the rosemary, pine nuts, tomato paste, balsamic vinegar and reserved soaking liquid. Season at this stage with a little salt & pepper to taste.
Bring to the boil and reduce heat to a gentle simmer, stirring occasionally for about 10 minutes or until it thickens. Stir in the peas, parsley and parmesan.
Lay a sheet of filo pastry on a clean, damp tea towel and fold the pastry sheet in half. Brush lightly with olive oil. Repeat until you have 6 layers.
Pile half the mushroom mixture onto the pastry leaving a border on all sides. Roll the pastry into a logged shaped parcel and seal by tying the ends with a piece of string. Repeat for another parcel.
Place the parcels seam side down on a lightly oiled try and brush with a little more oil. Bake for about 20 minutes until crisp and browned.
Creamy Mustard Sauce
Warm the mascarpone and mustard in a pan over low heat, stirring for a couple of minutes until it thickens slightly.
Service with a rocket and sliced fennel salad with a balsamic dressing.
Catherine x
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