Mushroom, Walnut and Thyme Strudel

This light but filling, crisp strudel is a great choice for a veggie/vegan lunch and so easy to make. It could be made ahead and baked just before serving so handy for those days you are pressed for time. Use whatever mushroom variety you like, just make sure you cook out as much moisture as you can beforehand, or you may end up with a soggy strudel.

Category: Main meals & Salads


Mushroom Strudel

13 Sheets Filo Pastry
3 tbsp Dairy Free Butter, melted
1 tbsp Olive Oil
2 crushed Garlic Cloves
1 kg Raw Chestnut Mushrooms, sliced
1 tsp Dried Thyme
1 tsp Dried Oregano
4 tbsp Chopped Walnuts
Large bunch Fresh parsley, chopped
1 tsp Sea Salt
Steamed Cauliflower and Broccli

Mushroom, Walnut and Thyme Strudel Directions

Heat the oil in a saucepan and add the onion and garlic. Stir over a medium heat for 4-5 minutes, until softened. Add the mushrooms and stir for a further 15-20 minutes until softened and the water mostly evaporated. Stir in the walnuts, salt and dried and fresh herbs. Leave to cool.

Pre-heat the oven to 400°F/200°C/Gas Mark 6 and line a baking sheet with paper or grease it.

Working quickly to prevent the pastry drying out, lay 2 sheets length ways and use melted butter to stick them together. Layer all of the other sheets (keep 1 sheet to one side) on top, brushing the melted butter between each layer.

Spread the mushroom mixture evenly over the sheet and roll up length ways. Use the last sheet of pastry to cover any holes and brush generously with the melted butter to seal.

Bake for 25 minutes until golden and crisp. Serve immediately.

Be the first to post a review

Share This Recipe