banner ad
By September 12, 2017 0 Comments Read More →

Antonio Carluccio’s Mushroom Strudel

Print Friendly

Autumn is here, and it’s time to explore the world of mushrooms with Carluccio’s ‘Festival of Funghi’. Throughout September and October, Carluccio’s will celebrate the mushroom season with a special range of artisan deli products, pop-up markets, with appearances from Antonio Carluccio, and a menu devoted to flavoursome funghi.

Pimp your pantry this autumn and enjoy the tastes, aromas and versatility of mushrooms with Carluccio’s artisan mushroom range. Antonio has included a few simple recipes using his favourite ingredient to help you get the most out of mushrooms this season.

 Ingredients
  • 1 medium onion, peeled and finely chopped
  • 40g unsalted butter
  • 500g wild and cultivated mushrooms
  • Freshly grated nutmeg
  • 1 tablespoon dry sherry
  • 1 tablespoon cornflour
  • Leaves from 1 spring of fresh marjoram
  • 30g Parmesan, freshly grated
  • Salt and freshly ground black pepper
  •  200g filo pastry
  • 60g unsalted butter, melted
  • 1 medium egg, beaten for wash
 Method
  1. Preheat the oven to 200°C/400°F/Gas Mark 6
  2. Count out twelve sheets of filo pastry.
  3. Take three pieces of filo pastry at a time, and brush each sheet with melted butter, then place on the top of each other making four piles of three sheets.
  4. Cook the onion in the butter until soft, for about 10 minutes. Add the mushrooms with the nutmeg and stir-fry for 3-4 minutes. Add the sherry and let the alcohol evaporate a little over the heat, then stir in the cornflour, marjoram leaves and some salt and pepper to taste. Stir well and leave to cool.
  5. Grease a large baking sheet with butter and line it with baking parchment, then lay on it, one at a time, the four separate piles of filo pastry. Brush the edges with beaten egg and put a quarter of the mushroom mixture in the centre of each pile. Before folding them up, add about a quarter of the Parmesan to each pile. Close the piles of filo by rolling them up. Moisten the join with the beaten egg, close firmly, then place each pile of rolled pastry join-down, on the baking sheet. Brush the beaten egg over the exposed pastry.
  6. Bake in a preheated oven for 15 minutes.
Chef’s tip

Drizzle Carluccio’s Porcini Oil over a side salad to serve with the strudel, available to buy in Carluccio’s delis and online, www.carluccios.com

 This recipe has been taken from Vegetables by Antonio Carluccio. Antonio will be appearing at various Carluccio’s Mushroom Markets across the country during September and October, check online for event details.  

 

Posted in: Meat Free Recipes

Post a Comment

Pin It on Pinterest

Share This

Sign up to our newsletter and get a FREE copy of our e-book, Making Cakes and Bakes,

filled with over 100 of our best-loved recipes taken from Home Farmer 2008 - 2015.