pastry is another of my secret love affairs and this one really made me smile. if you love mushrooms, cheese and the nutty taste of truffle then this is definitely a recipe you need to try. it is easy and will most certainly wow your guests. as a side dish it will pair really well with almost any meat dish, especially steak and served on its own i will add a fresh green salad to it. beautifully golden with loads of filling oozing out. flaky, cheesy, garlicky goodness.
1 roll puff pastry, room temperature
1 egg, beaten
2tbs olive oil
1/2 onion, finely chopped
4 garlic cloves, finely chopped
500g mushrooms, sliced & quartered (i used black and button mushrooms)
130g ricotta cheese
1tbs fresh thyme leaves
good pinch of salt
few drops truffle oil
handful fresh parsley, roughly chopped
preheat the oven to 180 degrees C.
heat butter & oil in a large skillet. sauté the onion & garlic until glossy – about 3 minutes. add the mushrooms and fry until just cooked. add the thyme to the skillet, stir through and cook for about two minutes. season with salt & pepper and drizzle a few drops of truffle oil over the mixture. gently stir the parsley through. tip the mixture into a colander and leave to drain excess moisture while cooling down.
on a floured surface, roll out pastry. using a spatula, spoon and spread the ricotta cheese over the middle of the pastry. season with a pinch of salt & black pepper.
spoon the cooled mushroom mixture over the ricotta. gently roll the pastry over, creating a log and ensure the seam is at the bottom. pinch the sides to close and seal.
using a sharp knife, make diamond shaped incisions in the pastry without cutting all the way through. brush the pastry with the beaten egg. place the strudel into the oven and bake for about 25 – 30 minutes or until nicely browned and flaky.
leave to cool for about 6 minutes before cutting.
from my kitchen to yours, with love x