Wild Mushroom Strudel
|Long grain brown rice||8 Ounce (225 Grams)|
|Mixed mushrooms||1 Pound (Such As Shiitake, Morel, Flat And Field Butter, 450 Grams)|
|Leeks||1 Pound, finely chopped (450 Grams)|
|Walnut||2 1⁄2 Ounce, finely chopped (65 Grams)|
|Fresh oregano||2 Teaspoon (Leveled), chopped|
|Tamari/Soy sauce||4 Teaspoon|
|Yeast extract||1 Teaspoon (Leveled)|
|Filo pastry sheets||4 (Each Measuring About 18X11 Inches)|
|Sesame seeds||1 Teaspoon|
|Brandy||2 Tablespoon (For Serving)|
|Celery sauce||2 Tablespoon (For Serving)|
1. Preheat the oven at 220°C (425°F) mark 7.
2. Cook the rice in boiling salted water until tender, then drain and cool.
3. Finely sliver the shiitake and morel mushrooms and roughly chop the flat and field mushrooms.
4. In a large frying pan melt 25 g (1 oz) butter and fry the leeks for 1-2 minutes.
5. Stir in the mushrooms and continue cooking for about 8 minutes until quite tender and all excess moisture is driven off.
6. Mix in the walnuts, oregano, tamari, yeast extract, rice and seasoning and turn out into a bowl and cool.
7. In the empty frying pan melt 40 g (1 1/2 oz) butter.
8. On top of each sheet layer up three sheets of pastry, brushing butter.
9. Cut in half crossways and spoon the filling over the two stacks of sheets, leaving a narrow strip around the sides of each.
10. Fold in the sides and roll up the strudels.
11. Lightly grease a baking sheet and transfer the strudels over them.
12. Brush the outside with melted butter and crumple the remaining pastry on top.
13. Brush with the remaining butter and sprinkle with sesame seeds.
14. Bake in the preheated oven at for 25-30 minutes until the pastry is crisp and golden.
15. Serve accompanied by the Brandy and Celery Sauce.