This vegetarian mushroom strudel is a brilliant recipe to make for a dinner party or just a special dinner at home. With a mushroom and cream cheese filling wrapped in crispy filo pastry it makes a delicious and impressive main course.
Put a little oil in a large frying pan and cook the onion until softened then add the garlic and mushrooms. The mushrooms will shrink and let out some water as they cook. Continue to cook until the pan goes dry. Then leave to cool.
Using a fork mash the mushroom mixture into the cream cheese and season with a little salt and black pepper.
Put the butter in a bowl and melt it in the microwave.
Put a sheet of clingfilm or a clean tea towel on the work surface. Lay a sheet of filo on top and brush with the melted butter. Scatter a few breadcrumbs on the top and then lay another sheet of filo on top. Repeat the layering process by brushing with butter and scattering with breadcrumbs until all the sheets of filo have been used up.
Put the cream cheese mushroom mixture onto the filo pastry in a line about 4cm from one of the long sides. Leave a gap of about 4cm at each end too.
Fold over the two ends first. Then using the cling film or tea towel to help, gently roll the strudel up. Brush a little of the butter over the top of the strudel and sprinkle with a few more of the breadcrumbs.
Bake in the oven at 200°C for about 20 minutes. Leave to cool a little before serving but serve warm.
Notes
Nutritional information is approximate and a guideline only.