Mushroom And Feta Strudel

by Tenina Holder

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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Need

  • 1 tsp Cobram Estate Extra Virgin Olive Oil EVOO BUY
  • 2 spring onions, finely sliced
  • 2 cloves of garlic, chopped
  • 500 g mixed mushrooms of your choice, diced
  • 100 mls white wine
  • 1 tsp lemon juice
  • 75 g reduced fat feta crumbled
  • 3 tbsp fresh herbs of choice (rosemary, oregano or basil), chopped
  • 8 sheets filo pastry
  • Freshly ground black pepper
  • Olive oil spray
  • Clean tea towel

Do

1  

Heat oil in frying pan on induction 6.

2  

Add onions and garlic.

3  

Cook, stirring for 2-3 minutes until soft and translucent.

4  

Add mushrooms. Cook stirring occasionally for 5-8 minutes until juices evaporate.

5  

Stir in wine and lemon juice, cool.

6  

Line a baking tray that will fit in the MW with baking paper.

7  

Stir cheese and herbs into mushroom mixture.

8  

Lay 2 sheets filo pastry on clean dampened tea towel.

9  

Lightly spray with olive oil and season with black pepper.

10  

Place two more sheets on top.

11  

Place half mushroom mix along the long end leaving a 3 cm border at each end.

12  

Fold in ends. Roll up tightly. Place seam down on prepared tray.

13  

Repeat with remaining filo to make a second strudel.

14  

Using sharp knife make slashes along the top.

15  

Bake on pastry setting in MW for 4 minutes or until pastry is lightly browned and crispy.

More

Cut strudels where marked and serve with steamed veggies.

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