Mushroom Strudel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g mushrooms, peeled and rouhly diced
- 125 g ham (Katenschinken) or bacon, diced
- 1 medium onion (s), finely diced
- 2 tablespoon olive oil
- salt and pepper
- 2 clove (s) garlic, finely chopped
- 2 medium tomato (s), diced
- 2 tablespoon parsley, chopped
- 6 sheet / s puff pastry
- 150 g cheese (Emmentaler), rated
Print Recipe
Pin Recipe Instructions
- Sear the mushrooms with the onion and the ham in the olive oil, season well with pepper, add the garlic. Add the tomatoes and parsley, cook everything for about 5 minutes so that the liquid is reduced. At the end you might add some salt to taste, but be careful: the Kat ham actually already has enough salt in it.
- In the meantime, place three sheets of puff pastry side by side on a baking sheet lined with baking paper. Close the cracks with your finger moistened with water. Spread the mushroom mixture on the puff pastry, leaving a border of approx. 1.5 cm. Scatter 100 g cheese on top. Place the other three sheets of puff pastry on top like a lid, seal the cracks and sides. Finally, sprinkle the remaining 50 g of cheese over the strudel, bake in the oven at approx. 200 ° C for approx. 20 minutes until the desired browning.
- If you are very hungry, the strudel is a main meal for 2-3 people (e.g. two adults or one adult and two children), as a starter or snack it is easily enough for six people.
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