Mushroom strudel

This is based on a recipe in the February 2015 edition of Waitrose Kitchen magazine. For 2 people:

  • 10g dried porcini mushroomsMushroom_Strudel
  • 130ml boiling water
  • 1 tbsp olive oil
  • 1 shallot (or equivalent amount of onion – finely chopped)
  • 130g chestnut mushrooms
  • 1 clove garlic (crushed)
  • Leaves picked from 4 thyme sprigs
  • 1.5 tbsp port
  • 1 tbsp ricotta
  • 4 large leaves of filo pastry
  • Extra olive oil for brushing the pastry
  • 15g grated parmesan
  • 2 tbsp double cream
  • 1 tsp brandy
  • Black pepper to taste

Place the dried porcini in a small bowl, and pour on the boiling water. Cover, and leave to stand for 20 minutes. Then drain and squeeze the porcini, reserving the liquid. Chop the porcini.

Gently heat the oil in a pan, and cook the shallot for 5 minutes. Stir in the mushrooms and the porcini, and cook (covered) over a medium heat for 5 minutes. Stir in the garlic and thyme, and cook for 1 minute. Increase the heat, add the port, and cook until most of the liquid has evaporated. Leave to cool and stir in the ricotta.

Cut the filo pastry sheets in half widthways, and store under a damp cloth.

Layer the sheets of pastry into two lots of four, brushing each sheet with olive oil. Divide the mushroom mixture in half, and arrange each portion on a pile of pastry. Wrap each portion in the pastry, tucking in the edges, and place on a baking tray, so that the edges are underneath. Brush with oil and sprinkle with parmesan.

Cook in the oven at 200C (Gas Mark 6) for about 20 minutes, until golden.

Meanwhile boil the liquid from the porcini until it has reduced by 2/3rds. Stir in the cream and brandy, and heat to just below boiling point, and season with black pepper.

Serve with the porcini sauce.

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