Oyster mushroom strudel with nuts
A tasty recipe. The vegetarian main course contains the following ingredients: filo puff pastry (frozen), shallots (in rings), olive oil, oyster mushrooms (in strips), sundried tomatoes (in thin strips), coarsely ground sea salt, freshly ground black pepper, pecans and walnut oil (or truffle oil).
- 8 sheets filo puff pastry freezer
- 4 shallots in rings
- 3 tablespoons olive oil
- 450 g oyster mushrooms in strips
- 4 Sun dried tomatoes in thin strips
- Coarsely ground sea salt
- Freshly ground black pepper
- 80 g pecans
- 4 tablespoons walnut oil or truffle oil
leave filo pastry thawed in the packaging for 2 hours at room temperature. Drizzle golden brown in 1 tbsp olive oil and wokkenscheppen. Heat the remaining olive oil and stir-fry mushrooms for 5 minutes on a high heat. Mix in the scallop rings and tomato strips and season to taste with salt and pepper. Let mixture cool down. Pecan mince.
Preheat the oven to 200 ° C. Remove the filo pastry from the packaging, fold it out carefully and place it on the cutting board. Cover with a damp tea towel, because filo dough dries very quickly. Cover the upper sheet of dough with walnut oil, carefully remove and place with greased side upwards in greased spring form. Let dough dots hang over edge. Sprinkle with pecans. So put 3 greased filo sheets in dough form, where points are staggered. Dust lightly with nuts. Spread oyster mushroom mixture over dough base, fold over hanging dough over filling. Treat the rest of dough sheets one by one with walnut oil, put on the filling and sprinkle with some pecans. Lay the last 2 sheets of filo pastry crinkly on top. Strudel in the middle of the oven in approx. 30 minutes until golden brown and crispy. Strudel (warm) served warm, for example with glazed carrots and lamb's lettuce.
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