Monday, April 11, 2016

Portobello Mushroom Strudel

I’m always looking for quick weeknight dinners, but throwing salads together, making sandwiches or an omelette quickly gets boring. However, with some time spent prepping on the weekend (and store bought pie crusts!) weeknight dinners can be a breeze. One such dish is a simple strudel. Here’s one of our recipes for a chicken strudel, and if you’d like a vegetarian version, follow along for a crispy but moist and cheesy strudel recipe using Portobello mushrooms, asparagus and spinach. The veggies can be cooked ahead of time and refrigerated to speed up the process. You could even assemble the strudel, cover it with plastic wrap and keep it in the fridge until ready to bake.

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1 small onion - chopped
8-10 asparagus stalks - chopped
2 cups packed fresh spinach - chopped
3 large portobello mushroom caps - sliced about ½ inch thick
4 tsp oil
Red wine vinegar or lemon juice (optional)
Salt, black pepper
1 pie crust
3 provolone cheese slices

Egg wash (optional)
Mix 1:1 parts water and beaten egg

Mushroom Sauce (optional)
~⅓ cup dehydrated wild mushrooms- soaked in hot water for half hour
1 tsp oil/ butter
2 tsp flour
¼ tsp thyme leaves
1.5 cups water/vegetable stock/milk
Salt, black pepper to taste

Spinach, asparagus mixture
Heat 1 tsp oil over medium high heat. Add the onions and garlic, cook until onions are translucent. Add the asparagus and spinach, season with salt and pepper and cook until spinach is wilted (1-2 min). Add lemon juice or vinegar, take off the heat and set aside.

Portobello mushroom slices
Slice the mushroom caps about ½ inch thick. Heat the remaining oil over medium heat. Place the mushroom slices in a single layer. Once they are browned on the bottom, turn them over. Add some lemon juice or vinegar if using, and let the mushroom cook until the other side is browned.

Assembling and baking the strudel
Preheat oven to 425 F.

Roll out the pie crust on a baking sheet lined with parchment paper. Using the back of a knife, gently mark vertical lines on the pie crust approximately dividing it in thirds. Using a sharp knife, make horizontal cuts on the outer sections as shown.

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Place the cheese slices slightly overlapping each other in the middle third of the pie crust. Top it with the spinach asparagus mixture. Lay the portobello slices on top of the mixture.

Fold over the sides and press them together to seal. Seal the ends of the strudel, and brush the top with egg wash (optional).

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Bake for 30-40 minutes until the top is browned.

Mushroom sauce
While the strudel is baking, prepare the mushroom sauce. Roughly chop the rehydrated mushrooms. Heat oil/butter over medium-low heat and add the mushrooms. Sauté for a minute, then add flour and cook, stirring continuously, for a couple minutes. Add the water that the mushrooms were soaked in (and/or vegetable stock or milk). Season with salt and pepper and let the sauce reduce to the consistency of your liking.

Slice the strudel and serve it topped with the mushroom sauce for extra deliciousness!

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Portobellow mushroom, spinach and asparagus strudel with a creamy mushroom sauce

Posted by The Cooks of Cake and Kindness on Monday, April 11, 2016

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