Mushroom Strudel


serves 4

1 tablespoon olive oil, plus extra for brushing
1 leek, pale part only, split lengthwise and sliced
200g Swiss brown mushrooms, sliced
200g button mushrooms, sliced
3 cloves garlic, crushed
1 tablespoon fresh thyme leaves
1/2 cup light thickened cream
1 and 1/2 teaspoons cornflour
1/2 cup fresh white breadcrumbs
salt & ground black pepper
8 sheets Antoniou Fillo pastry
1/4 cup dried breadcrumbs
1/4 cup finely grated parmesan
120g soft goats’ feta, crumbled
1 teaspoon sesame seeds
salad to serve


Preheat oven to 190ºC. Line an oven tray with non-stick baking paper.

Heat oil in a large frying pan over a medium heat and cook leeks for 5 minutes or until softened, stirring occasionally. Add mushrooms, garlic and thyme and continue cooking for 10 minutes, stirring occasionally.

Blend cream and cornflour together and add to mushroom mixture. Stir until heated through. Remove from heat and stir in fresh breadcrumbs, salt and pepper. Cool.

Combine dried breadcrumbs and parmesan in a bowl and set aside. Place a sheet of pastry on a bench top (cover remaining sheets with a tea towel to prevent from drying out). Liberally brush pastry sheet with oil, then sprinkle with about 3 teaspoons of breadcrumb / parmesan mixture. Continue layering pastry sheets brushing with oil and sprinkling breadcrumb / parmesan mixture between the layers.

Pile mushroom mixture in a sausage shape along the long side of the pastry stack, leaving a 6cm border, along front and side edges. Sprinkle mixture with feta. Fold sides over filling, then roll up to enclose mixture.

Place on prepared tray, seam side down. Brush with oil and sprinkle with sesame seeds. Bake 20 minutes or until golden.