Mushroom strudel with leek & herb cream
This mushroom strudel with leek & herb cream is a wonderfully aromatic dish for fall and winter. Crispy puff pastry encases a succulent filling of fried mushrooms, leeks and onions, which is refined with herbs and a little cream. It is served with a fresh herb cream to round off the flavor. The dish is vegetarian but filling and goes perfectly with aromatic white wines with spice - such as a Grüner Veltliner from the Kamptal.
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
Nutritional values per portion
Calories: 680kcalCarbohydrates: 48gProtein: 14gFat: 44g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat