The savory mushroom strudel is an excellent rustic dish to serve on many different occasions. As a single dish or in slices in a buffet of rustic appetizers will always be a success.
The recipe is very simple and it is perfect for many different variants, more or less rich, depending on the situations or the menu you are preparing.
Here is the recipe and many tips!
- 1 roll puff pastry
- 300 g champignon mushrooms
- 300 g sausage
- 1 clove of garlic
- extra virgin olive oil
- 100 g cheese
- 1 egg yolk
- 1 tablespoon milk
- poppy seeds
Take the sausages, cut the casing with a knife and extract the pulp. Cut the pulp into small pieces using your hands.
Put it in a bowl. In a large non-stick pan add the extra virgin olive oil and brown a whole clove of garlic to remove afterwards.
Add the sausages. Remove from the mushrooms any dirt and cut into slices.
When the sausage is half cooked, add the slices of mushrooms and continue to cook for about ten minutes.
Add salt and pepper to taste. Put the stuffing inside a bowl and let it cool.
Open the puff pastry on the work surface. Add the stuffing and also cheese cubes.
Make two cuts vertically at the bottom on the puff pastry and other two at the bottom of the stuffing.
Make other cuts at 90° so as to obtain four rectangles at the corners of your puff pastry. Remove them.
Make parallel cuts in the dough pastry on the sides of the stuffing so as to obtain rectangles, more or less the same. Start from the base of the puff pastry and fold the rectangle on the filling.
Intertwine the rectangles of puff pastry alternating each other to create a twist that encloses the stuffing.
Brush the surface with a mix of a egg yolk and a tablespoon of milk, previously mixed together.
Decorate the surface with poppy seeds and place in a preheated oven at 356°F for about 25-30 minutes or until the surface is golden. Serve hot.
Store the savory mushroom strudel in the fridge for up to a couple of days in an airtight container.
Before serving to your guests, heat it to melt the cheese again.