Mushroom-Chestnut Strudel

Name: Mushroom-Chestnut Strudel
Yield: Makes 4 servings
Ingredients: Sea salt and freshly ground pepper; Leeks, 2 (each about 6 oz/185 g), white and light-green parts only, thinly sliced; Marsala wine, ¼ cup (2 fl oz/60 ml); Mixed wild mushrooms, ½ lb (250 g), sliced; Unsalted butter, ⅓ cup (3 oz/90 g), melted; Gruyère cheese, 1¼ cups (5 oz/155 g) shredded; Cooked, peeled chestnuts, ¼ lb (125 g), roughly chopped; Fresh whole-wheat or rye bread crumbs, ½ cup (1 oz/30 g); Cremini mushrooms, ½ lb (250 g), sliced; Fresh thyme, 1 tablespoon, chopped; Olive oil, 1 tablespoon; Filo dough, 12 sheets, thawed; Garlic, 2 teaspoons minced

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This savory strudel features sautéed mushrooms, sweet chestnuts, and nutty Gruyère cheese rolled into a crisp pastry shell. Though quick to make, it is elegant enough to serve as a vegetarian main course for a holiday feast.

Ingredients

Olive oil, 1 tablespoon
Leeks, 2 (each about 6 oz/185

Main course
Dinner
Vegetarian
Autumn

Method

Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. In a 14-inch (35-cm) frying pan, warm the oil over medium-high heat. Add the leeks and sauté until tender, 3 minutes. Add all of the mushrooms, the thyme, garlic, and a spr