Mushroom and Broccoli Strudel
Rate this recipe

Must Login

Serves  6  Print this recipe  FavoriteLoadingAdd to my favourites
Nutrition Value
Saturated Fat
120 ml vegetable oil
15 g butter
200 g mushrooms, quartered
2 garlic cloves, crushed
Salt and black pepper
1 a head of broccoli, finely chopped
2 onions, chopped
500 g cream cheese
50 g Parmesan, grated
2 tbsp fresh rosemary, chopped
1 x 400g tin of chopped tomatoes, drained
18 sheets of filo pastry
120 g butter, melted
1 tbsp olive oil
1 onion, finely chopped
75 g mushrooms, sliced
2 garlic cloves, crushed
100 ml vegetable stock
250 ml red wine
30 g cold butter

1         Heat the oil and butter in a frying pan over a medium-high heat. Add the mushrooms and garlic and season with salt and pepper. Cook for 3-4 minutes, then transfer to a plate lined with kitchen paper.

2         Add the broccoli and onions and cook for 3-4 minutes.

3         Combine the cream cheese with the Parmesan and rosemary and season with salt and pepper. Fold in the mushrooms, broccoli, onions and tomatoes. Cover with clingfilm and chill for two hours.

4         Preheat the oven to 200˚C/180˚C fan/gas mark 6. Brush six pieces of pastry with melted butter and top with another layer of pastry. Brush with another layer of butter and top with the final pastry layer.

5         Divide the filling among the pastries and shape it into a log near the bottom edge of the pastry. Fold the bottom edge over the filling, tuck in the sides, then roll up and brush with butter. Place on a baking tray and bake for 25 minutes.

6         Heat the oil for the sauce in a saucepan over a medium heat and cook the onion, mushrooms and garlic for 5-6 minutes until soft. Season with salt and pepper.

7         Add the stock, bring to a simmer and cook until it has almost entirely evaporated. Add the wine and cook for 3-4 minutes until the mixture has reduced by half.

8         Just before serving, whisk the butter into the sauce. Pour a bit of sauce onto each plate and top with a strudel.