Mushroom Strudel
When autumn begins, the first mushrooms arrive. Going to the market and encountering some of the best varieties fascinates me especially. Those portions of nature with their smells and colors make me travel deep into the mountains without moving from the spot.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
3
Servings
- 3 leek, or 3 chopped shallots
- 1/2 packages fresh chives
- 1 kilo oyster mushrooms, different varieties
- 200 grams serrano ham, chopped
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- 6 leaves pasta, filo
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- 100 grams foie gras
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- 250 milliliters beef broth
- 200 milliliters liquid whipping cream
- 1/2 packages fresh chives
Preparation
20 mins
20 mins
Medium
- First, we preheat the oven to 180ºC and, meanwhile, chop the leeks and/or shallots and chives.
- In a large skillet, sauté the chopped leeks or shallots over medium heat. Add the mushrooms and sauté well until the vegetables are soft but not browned. If the mushrooms are frozen, there is no need to thaw them first; we can add them directly. Sauté over medium heat until all the liquid has evaporated.
- We cut the foie into three pieces and in a dry skillet over high heat, we sear the three pieces of foie on both sides for about 20 seconds. Once the liquid from step 2 has evaporated, we add the chopped ham and stir for a minute. Then, we incorporate the chopped chives and sauté for another minute over medium heat. Add a little ground black pepper and adjust the salt. Turn off the heat and keep the filling warm in the skillet.
- Next, we assemble the strudel. To do this, we place the butter in a bowl and melt it in the microwave on high power, covering the container with plastic wrap to avoid splatters.
- It is very important to work quickly with the filo pastry when brushing it with butter and layering the sheets. This is because, being so thin, it dries quickly when exposed to air. When we close the pastry package, we need to be very careful to do it well so it doesn't break during baking.
- We carefully grab a sheet of filo pastry, ensuring it doesn't break (if it tears a little, it's okay because we will layer at least 6 sheets). Place the sheet on a flat surface. Using a kitchen brush, brush the melted butter over the surface of the sheet. Once it is completely brushed, place another sheet of filo pastry on top and brush it again with butter. We repeat these steps until we have a total of 6 sheets of filo pastry layered on top of each other.
- Move the filo pastry to a baking tray lined with parchment paper. Next, place the mushroom mixture and the piece of foie in the center of the dough, leaving space to fold the edges of the pastry inward.
- We start rolling them from one end to form a kind of package, tucking the sides in. Once we finish the package, we make small diagonal cuts and brush with beaten egg.
- Bake at 180ºC for about 15-20 minutes until golden brown.
- While the strudel is baking, we move on to make the sauce. For this, we heat the cream with the beef stock concentrate in a saucepan over medium heat until it boils. Add the chopped chives and pink pepper, let it boil over medium heat until it reduces by half. It will become a very concentrated sauce. Adjust the salt if necessary.
- Once the strudel is golden brown, we take it out of the oven and, with the help of a serrated knife and very delicately to avoid breaking it, we cut it into portions.
- Place a piece on a plate and cover it with a bit of sauce. We can decorate it by placing a sprig of chives or parsley on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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