Recipes

wild mushroom cannelloni with filo pastry

Print Friendly, PDF & Email

image
WILD MUSHROOM AND CHESTNUT STRUDEL
I made it this time without chestnuts, one can also add apples, pears, cooked quince etc
Serves 8-10
1kg wild mushrooms, cleaned and sliced
125g cooked chestnuts, roughly chopped
2 shallots, finely chopped
2 cloves garlic, crushed
1 roll filo pastry
melted butter
olive oil
salt and freshly ground black pepper
1-2 tsp black truffle paste
Method
Fry the mushrooms on a high heat in some olive, season with salt and pepper and once cooked, place in a strainer to drain off any moisture. Then fry the finely chopped shallot and garlic in a little olive oil until soft.
Add the drained mushroom. Then mix through the chestnuts and truffle paste. Season to taste
Lay a sheet of filo on a work surface and brush with melted butter. Repeat until you have 3 layers. Spoon on a line of the mushroom mixture and fold the filo over shaping into a long strip Roll up tightly like a roll “canoli”. Lay the strudel on a baking tray lined with greaseproof paper. At this stage the roll can be frozen until needed.
Brush with some melted butter and bake in a 200C oven for about 15-20 minutes or until golden brown and crispy.
Cut slices with a sharp serrated knife
rolling up the filo
I made just enough for 2 with 250g paddesteolen ad we ate it as starter
image
Frying the mushrooms which I bought from Marqt, a delicious smell wafted through the house
image

Comments Off on wild mushroom cannelloni with filo pastry