A strudel can go either way you know. Savoury or sweet. What can be better than a delicious filling wrapped in an impossible flaky buttery pastry. This is the original non Thermomix version of one of my faves. (Like my kids, they are ALL my faves!)
It makes a wonderful light lunch with salad and crusty bread...uber vego, uber cool, and uber tasty. You can make your own strudel pastry from this recipe if you are really dedicated. The Thermomix version of this appears in The Convenient Vegetarian cookbook which I hope you have by now! Enjoy.
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- 1 Teaspoon Extra Virgin Olive Oil (EVOO) BUY
- 2 spring onions, finely sliced
- 2 cloves garlic chopped
- 500 Grams mixed mushrooms of your choice, diced
- 100 Milliliters white wine
- 1 Teaspoon fresh lemon juice
- 75 Grams feta crumbled
- 3 Tablespoons fresh herbs of choice (rosemary, oregano or basil), chopped
- 8 sheets filo pastry
- Freshly ground black pepper
- butter melted for brushing BUY
- Clean tea towel
Heat oil in frying pan on induction 6.
Add onions and garlic.
Cook, stirring for 2-3 minutes until soft and translucent.
Add mushrooms. Cook stirring occasionally for 5-8 minutes until juices evaporate.
Stir in wine and lemon juice, cool.
Line an oven tray with baking paper and preheat oven to 180°C.
Stir cheese and herbs into mushroom mixture.
Lay 2 sheets filo pastry on clean dampened tea towel.
Lightly brush with melted butter and season with black pepper.
Place two more sheets on top. Brush with more butter and season with pepper.
Place half mushroom mix along the long end leaving a 3 cm border at each end.
Fold in ends. Roll up tightly. Place seam down on prepared tray.
Repeat with remaining filo to make a second strudel.
Using sharp knife make slashes along the top.
Bake 15 minutes or until pastry is lightly browned and crispy.
Cut strudels where marked and serve with steamed veggies.