Preheat oven to 200°C and line a baking tray with greaseproof paper.
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.
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.
Remove filo pastry from the package. Cover with a damp tea towel while you assemble the strudel.
Place 2 sheets of pastry on the prepared baking tray. Brush the surface of the pastry with melted butter. Add another single sheet of pastry on top and bush with butter. Repeat this process for each layer, reserving a small amount of butter to brush the finished strudel.
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 logshape down the center of the pastry, leaving 2 cm from the top and bottom.)
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.)
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.
Place the strudel, seam side down on the prepared baking tray. Brush with remaining melted butter and sprinkle with reserved pine nuts.
Bake for 30-35 minutes or until golden on top. Remove from the oven and allow to cool for 10 minutes before slicing.
In the meantime, prepare a side salad by combining the mixed salad greens, sliced mushrooms and tomatoes. Dress with salad dressing of your choice.
Serve the strudel with salad.
Ingredients
Directions
Preheat oven to 200°C and line a baking tray with greaseproof paper.
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.
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.
Remove filo pastry from the package. Cover with a damp tea towel while you assemble the strudel.
Place 2 sheets of pastry on the prepared baking tray. Brush the surface of the pastry with melted butter. Add another single sheet of pastry on top and bush with butter. Repeat this process for each layer, reserving a small amount of butter to brush the finished strudel.
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 logshape down the center of the pastry, leaving 2 cm from the top and bottom.)
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.)
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.
Place the strudel, seam side down on the prepared baking tray. Brush with remaining melted butter and sprinkle with reserved pine nuts.
Bake for 30-35 minutes or until golden on top. Remove from the oven and allow to cool for 10 minutes before slicing.
In the meantime, prepare a side salad by combining the mixed salad greens, sliced mushrooms and tomatoes. Dress with salad dressing of your choice.
Serve the strudel with salad.