Mushroom and spinach strudelby Steve Edwards |
| Preperation time: 20 mins Cooking time: 35 mins Serves: 4 |
| Recipe Ingredients |
| 2 tbsp olive oil; 1 red pepper, deseeded and chopped; 250g jumbo mushrooms, wiped and diced; 75g shiitake mushrooms, wiped and halved; 250g fresh spinach leaves, washed and chopped; 6 sheets frozen filo pastry, thawed; 50g butter, melted; 150g soft cheese with garlic and herbs. |
| Recipe Method |
| Heat the oil in a pan and cook the pepper for a
few minutes until soft. Add the mushrooms, season with salt and
pepper, and cook for 3 to 4 mins. Add the spinach, cover and remove
from the heat. Brush a sheet of filo pastry with some melted butter. Keep the rest of the filo covered until needed. Lay 4 more sheets on top of the first, brushing each one with butter as they are layered. Spoon the pepper mixture along the short end of the pastry and top with the soft cheese. Roll the pastry over to create a stuffed roll. Fold the edges to seal. Brush the remaining sheet of filo with melted butter, pleat it and lay it over the top of the strudel. Drizzle over any remaining butter. Place on a baking sheet, seam side down, and cook for 30 minutes at 200c/gas6 until golden brown. |
| More recipes: |
| Exotic
mushroom tartlets Apple and sultana strudel Bacon and mushroom salad Rainbow rice Tagliatelle with a mushroom, spinach and garlic sauce |
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