Antonio Carluccio MUSHROOM STRUDEL

When I was a student, I spent the most wonderful time in Vienna where I studied, but was also on the search for new foods and food specialities. I was impressed by the apple strudel, which the Viennese bake in a masterly way, and it was only years later that I had the idea of producing a savoury strudel filled with mushrooms. The result is very good indeed.

SERVES 4–6 AS A STARTER. PREPARATION TIME 20 MINUTES, PLUS COOLING. COOKING TIME ABOUT 30 MINUTES ✶✶200g (7oz) filo pastry ✶✶60g (2oz) unsalted butter, melted ✶✶ 1 medium egg, beaten, for wash FOR THE FILLING ✶✶ 1 medium onion, peeled and finely chopped ✶✶40g (1oz) unsalted butter ✶✶ 500g (1lb 2oz) wild and cultivated mushrooms, cleaned weight ✶✶Freshly grated nutmeg ✶✶ 1tbsp dry sherry ✶✶ 1tbsp cornflour (corn starch) ✶✶Leaves from 1 sprig of fresh marjoram ✶✶Salt and freshly ground black pepper ✶✶ 30g (1oz) Parmesan, freshly grated 1. Preheat the oven to 200°C/180°C fan/400°F/gas 6. 2. You will want 12 pieces of filo altogether, so count the filo sheets in your packet, and cut if necessary to make 12. Take three pieces of filo pastry at a time, and brush each sheet with melted butter. Then place on top of each other. Make four…

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Good Housekeeping Christmas Collection (Digital) - 1 Issue, Good Housekeeping Christmas Collection 2016

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