Mush­room strudel

North West Telegraph - - Television -

Prepa­ra­tion: 30 min­utes Cook­ing: 45 min­utes Serves: 4 In­gre­di­ents:

2 tbsp olive oil 2 brown onions, thinly sliced 2 cloves gar­lic, crushed 2 tsp honey 500g but­ton mush­rooms, sliced 150g brie cheese, chopped 2 tbsp chopped flat-leaf pars­ley Salt and freshly ground black pep­per 2 sheets frozen ready rolled puff pas­try 1 egg, lightly beaten Method

Pre­heat oven to 200C. Heat oil in fry­ing pan over medium heat.

Add onions and gar­lic and cook, stir­ring of­ten for 10 min­utes or un­til soft and light golden. Stir in the honey, cook for 2 min­utes. Add mush­rooms, in­crease the heat to high and cook for 8 min­utes or un­til all the liq­uid evap­o­rates.

Re­move from heat and set aside to cool.

Stir the cheese, pars­ley, salt and pep­per into the mush­room mix­ture.

Cut 1 sheet of pas­try in half, place onto a greased bak­ing tray, al­low room for spread­ing.

Spoon the mush­room mix­ture evenly over the two pas­try halves, leav­ing a 1cm bor­der around the edges.

Cut the sec­ond pas­try sheet in half and place on top, press­ing the edges to­gether.

Cut a cross in the cen­tre, brush with egg and sea­son with salt and pep­per. Bake for 20-25 min­utes or un­til puffed and golden.

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