Autumnal indulgence with aromatic lightness
Wine with food stands for fine combinations of seasonal ingredients and matching wines. This mushroom strudel with leek & herb cream brings autumnal flavors into balance: earthy-warm mushrooms, sweetish-mild leek and a creamy herb cream form an ensemble full of flavor and texture. Wine and food complement each other harmoniously here – the strudel is hearty but not heavy, creamy but at the same time fresh and aromatic.
Fine layers of puff pastry envelop a succulent filling of mushrooms, onions and leek, which is baked in the oven until golden brown. The herb cream adds freshness and rounds off the dish with a delicate acidity. A Grüner Veltliner from the Kamptal is the perfect accompaniment, elegantly picking up on the flavor with its spiciness and lively freshness.
Ideal wine accompaniment: Grüner Veltliner Kamptal DAC (Lower Austria, Austria)
The Grüner Veltliner from the Kamptal DAC is a great accompaniment to this aromatic strudel. With its typical aromas of white pepper, green apples and fresh herbs, it harmonizes wonderfully with the earthy notes of the mushrooms and the delicately spicy leek. Its lively acidity structure ensures that the creamy herb cream remains light and elegant without losing any of its depth.
The wine has body, tension and elegance at the same time – characteristics that raise the strudel to a new level. The fine minerality from the loess and primary rock soils of the Kamptal lends freshness and structure, while the peppery finish gives the dish a spicy echo. A combination that shows how harmoniously Austrian wines work with autumnal cuisine.
Further wine recommendations for this dish
Chardonnay, Chablis AOC (Bourgogne, France)
A classic Chablis with cool minerality and citrus notes brings structure and freshness to the combination. Its fine creaminess blends harmoniously with the herbal cream, while the chalky note emphasizes the earthiness of the mushrooms. The tension between acidity and creaminess makes this wine an elegant companion for fine, buttery strudel dishes.
Pinot Blanc QbA Pfalz (Pfalz, Germany)
This Pinot Blanc convinces with gentle fruit, nutty accents and elegant freshness. It emphasizes the butteriness of the strudel dough and underlines the creamy texture of the cream. With its harmonious structure and subtle minerality, it is a reliable all-rounder that perfectly balances the delicate aromas of leek and mushrooms.
Sauvignon Blanc Stellenbosch WO (Stellenbosch, South Africa)
A Sauvignon Blanc from South Africa brings tropical fruit, citrus and green herbs into play – an exciting contrast to the savory strudel filling. Its freshness enhances the creaminess of the dish and adds lightness. At the same time, the slightly grassy note harmonizes with the herb cream. Ideal for connoisseurs who prefer a modern, aromatic version.
Pinot Gris d’Alsace AOC (Alsace, France)
The Alsace Pinot Gris has fine honey and smoky notes that go particularly well with roasted mushrooms. Its delicate residual sweetness balances out the spiciness of the leek, while the fullness of the wine blends with the cream sauce. The result is a complex, multi-layered pairing – creamy, elegant and autumnally spicy at the same time.
Grüner Silvaner ObA Franken (Franconia, Germany)
A Franconian Silvaner is an insider tip for mushroom dishes. It has a clear structure, fine herbal spice and mineral freshness. Its neutral but multi-layered character allows the strudel to take center stage and emphasizes the texture of leeks and mushrooms. Especially recommended if you are looking for a purist, earthy combination.
The recipe:
Mushroom strudel with leek & herb cream
Cooking utensils
- 1 Pan
- 1 Pot
- 1 Baking tray
- 1 Baking paper
- 1 Cutting board & knife
Ingredients
Whirlpool
- 1 Roll of puff pastry
- 250 g Mixed mushrooms z. e.g. mushrooms, oyster mushrooms
- 1 Leek stalk
- 1 Small onion
- 1 Tbsp butter
- 2 Tbsp cream
- 1 teaspoon chopped parsley
- Salt Pepper, nutmeg
Herb cream
- 100 ml Cream
- 2 teaspoon crème fraîche
- 1 1 tsp lemon juice
- 1 Tbsp finely chopped herbs Chives, dill, parsley
- Salt & pepper
Preparation
Prepare the filling
- Clean the mushrooms, cut into small pieces and fry in butter.
- Finely chop the leek and onion, add and fry until soft.
- Season with salt, pepper and nutmeg, add a little cream and parsley.
Form swirls
- Roll out the puff pastry, place the filling in the middle, fold in the sides and roll up.
- Brush with butter and bake at 180 °C (top/bottom heat) for approx. 30 mins. until golden brown.
Herb cream
- Mix the cream with the crème fraîche and lemon juice, season with herbs, salt and pepper.
Sideboards
- Cut the strudel into pieces and serve with herb cream.
Recommended sides:
- Lamb’s lettuce with apple vinaigrette
- Mashed potatoes with parsley
- Glazed carrot vegetables
