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Mixed mushroom strudel with a port wine sauce by Nikki Legon

Mixed mushroom strudel with a port wine sauce by Nikki Legon

Mixed mushroom strudel with a port wine sauce...

Serves 6 

shutterstock 116218603
200g mixed mushrooms

knob of butter and 1 tbsp light olive oil

1 large garlic clove crushed

salt and freshly ground black pepper

150g finely chopped leeks, white part only

2 tbsp chopped parsley

5 sheets buttered filo or puff pastry

 

FOR THE SAUCE

2 tbsp light olive oil

1 large onion finely chopped

100g mushrooms

1 large garlic clove crushed

200ml red wine

25ml port

25g cold diced butter

Using the strained juices from the mushrooms and leeks, add vegetable stock to bring it up to 175 ml

Preheat the oven to 200°C

 

METHOD

Heat 1 tbsp of olive oil in a deep pan, add the butter and when it’s melted and foaming, fry the mixed mushrooms with the garlic and leeks and season well.

Cook until the leeks are soft and the mushrooms are cooked.

Remove from the pan and place in a colander over a bowl for all the juices to run out, pressing down to extract as much liquid as you can to make the filling firm.

Chill in the fridge for a couple of hours.

Layer the 5 sheets of pastry, brushing the edge of the top sheet with butter.

Place the filling along the pastry and fold into a sausage shape or make parcels by turning the edges in.

Place on a baking sheet, brush with butter and cook in the oven for 25 minutes until golden and cooked through.

For the sauce, heat the oil in a pan and cook the onions, mushrooms and garlic until soft.

Season well, add the port and red wine and reduce to 2 tbsp.

Add the stock and reduce down to half.

Just before serving, whisk in the cold butter and add the parsley.

To serve, pour a little sauce on to each plate and sit a slice of strudel on top.