Mushroom strudel

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Ingredients (17)

PAN-FRIED MUSHROOMS:

30 ml	fresh chillies — 573
15 ml	mustard — seeds
7 ml	dried chilli flakes
2	garlic — cloves, bruised
6	brown mushrooms — large
40 g	porcini mushrooms — dried, soaked
250 g	button mushrooms
10 ml	wholegrain mustard
30 ml	sherry
6	oyster mushrooms
	sea salt and freshly ground black pepper
handful	fresh Italian parsley — or basuil, chopped

quantity pan-fried mushrooms

125 ml	sour cream
30 ml	fresh dill — chopped
	salt and freshly ground black pepper — to taste
4	phyllo pastry — sheets
60 ml	butter — melted

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Method:

Pan-fried mushrooms:
Heat the olive oil in a frying
pan. Add the mustard seeds and as soon as they start to pop, add the
chilli flakes, garlic and brown mushrooms. Stir-fry for about 3 minutes.

Add
the porcini mushrooms, button mushrooms and wholegrain mustard and
stir-fry over medium heat for about 5 minutes or until the mushrooms are
tender and most of the moisture has evaporated.

Add
the sherry, followed by the oyster mushrooms, and stir-fry until the
mushrooms start to soften. Season to taste and sprinkle with fresh
herbs. Serve immediately.

Strudel:
Stir the sour cream, dill, salt and pepper into the pan-fried mushrooms.

Brush the phyllo pastry sheets with melted butter and place the four sheets on top of one another. Spoon the mushroom mixture down one long side of the phyllo pastry, fold the short sides over the filling and roll up the pastry as you would a swiss roll. Brush the roll with melted butter and place it on a baking sheet with the seam side down. Bake for about 35 – 40 minutes or until golden brown and crisp. Allow to cool slightly, then cut into diagonal slices.

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