Vegan mushroom and nut strudel

Name: Vegan mushroom and nut strudel
Total time: 90 min
Yield: For 4 people
Ingredients: 5 phyllo sheets; 100 gr. mushroom; 200 gr. mushroom portobello; 200 gr. mushroom oyster; 30 gr. raw cashew nuts; 30 gr. pistachio; 2 leeks; 50 ml. white wine; 3/4 teaspoon salt; 1/2 teaspoon white pepper (ground); 4 tablespoons extra virgin olive oil; water (to join the phyllo sheets)

1 h 30 mTotal time

MediumDifficulty

4Servings

This strudel is a savory pastry made of several layers of phyllo dough and a delicious filling of mushrooms and nuts that, when rolled up, forms a kind of swirl. That is precisely where its name comes from, since in German the word 'strudel' literally translates as "swirl".

Strudel is a mostly sweet preparation descended from Turkish cuisine, specifically from baklava, which was introduced to Austria in 1453. Since then, small variations were gradually added to the recipe until the first strudel recipe was created, written down at the end of the 17th century.

Despite its humble origins, strudel went on to gain great fame at the court of the Habsburg Empire, becoming so popular that it became the national dish of Austria and, today, it remains synonymous with tradition in countries such as Germany, Hungary, Italy, the Czech Republic and Romania.

With its delicate, thin layers of phyllo dough and the flavorful, juicy filling made with 3 kinds of mushrooms, toasted cashews and pistachios, this strudel is a different and eye-catching dish, ideal for the most special occasions.

As for its nutritional value, this mushroom and nut strudel is rich in protein, carbohydrates, flavonoids, phytosterols, allicin, lutein, tryptophan, fiber, essential omega-6 fatty acids, vitamins A, C, E and the B group (B1, B2, B3, B5, B6 and B9 or folic acid); sulfur, calcium, copper, phosphorus, iron, magnesium, manganese, potassium, selenium, silicon, sodium and zinc.

Notes

Make sure that the wine you use has not used any product of animal origin for its elaboration, since during the clarification process, elements such as animal albumin, milk proteins, gelatin or fishtail are usually used.

It is important that the phyllo dough is well baked, so if you see that it begins to brown before the end of the cooking time, we recommend that you cover the strudel with vegetable paper until the end of baking. This way it will end up being done without burning.

Tap on the steps to mark them as done

Step 1
Cut off the green part of the leeks, make a lengthwise cut and wash well under the tap to remove any dirt. Chop them finely and set aside.
Step 2
Wash all the mushrooms well and cut them into slices, then cut the slices in half. Set aside.
Step 3
Roughly chop the pistachios. Lightly toast the cashews in a skillet and chop them as well. Set aside.

Step 4
Heat the oil in a skillet over medium heat and, when it is warm, add the leek and sauté for 5 minutes, until translucent, stirring occasionally so it does not burn.
Step 5
Add all the mushrooms, stir and let them cook until they release all their water and it evaporates. When there is no water left, add the cashews and pistachios, the salt and the pepper and stir everything. Pour in the wine and let it cook for 7 minutes. After this time, turn off the heat and let it cool slightly.
Step 6
On a flat surface, spread out a clean cloth and place a sheet of phyllo dough on it. Using a pastry brush, brush the sheet with a little water so that the next sheet of dough sticks well. Place the next sheet, brush it with water as well and repeat the process until all the sheets are stacked one on top of the other.
Step 7
Once we have placed all the sheets of filo pastry, we place the filling on the right half of the pastry, leaving about 7 cm of margin at the right end so that we can wrap it well later; and 5 cm of margin at the top and bottom ends so that the filling does not spill out the sides.
Step 8
Once the filling is in place, take the top and bottom edges of the filo pastry and fold them inwards, over the filling. Then, take the right end, fold it over the filling as well, and roll the pastry around itself with the filling inside until the strudel is almost completely rolled. When there are about 7 cm to roll, brush it with a little water, finish rolling, and seal it well, carefully.
Step 9
Preheat the oven to 160 °C and, meanwhile, place the strudel on a baking tray covered with parchment paper and brush it with a little oil.
Step 10
When the oven is hot, put in the tray and bake for 30 minutes, watching that the strudel does not burn and covering it with baking paper if it starts to brown before it is done. After this time, make sure the phyllo dough is well baked, turn off the oven and take out the tray.
Step 11
Let the strudel cool a little, brush it with a few drops of oil to give it shine and serve.

Vegan mushroom and nut strudel

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Notes

Notes