One of the recipes now appearing as a Thermomix recipe in both Dinner Spinner, the book and Spin A Dinner the app. Hope you have got both of those in your recipe arsenal...and this recipe in regular dinner rotation. This is the original non Thermomix version. It makes a wonderful light lunch with salad and crusty bread...uber vego, uber cool, and uber tasty. Enjoy.
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- 1 Teaspoon Cobram Estate Extra Virgin Olive Oil EVOO BUY
- 2 spring onions, finely sliced
- 2 cloves of garlic, chopped
- 500 Grams mixed mushrooms of your choice, diced
- 100 Milliliters white wine
- 1 Teaspoon lemon juice
- 75 Grams reduced fat feta crumbled
- 3 Tablespoons fresh herbs of choice (rosemary, oregano or basil), chopped
- 8 sheets filo pastry
- Freshly ground black pepper
- Olive oil spray
- 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 a baking tray that will fit in the MW with baking paper.
Stir cheese and herbs into mushroom mixture.
Lay 2 sheets filo pastry on clean dampened tea towel.
Lightly spray with olive oil and season with black pepper.
Place two more sheets on top.
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 on pastry setting in MW for 4 minutes or until pastry is lightly browned and crispy.
Cut strudels where marked and serve with steamed veggies.