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https://www.philly.com.au/recipe/mushroom-and-leek-strudel/
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Mushroom and Leek Strudel
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Mushroom and Leek Strudel
15 Mins
Prep time
30 Mins
Cooking time
Serves
4
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What you need
1 tablespoon olive oil
500g button mushrooms, thinly sliced
1 leek, trimmed, washed, thinly sliced
250g PHILADELPHIA Block Cream Cheese, at room temperature, chopped
1 egg, whisked
1 tablespoon Worcestershire sauce
2 tablespoons finely chopped tarragon
Salt and freshly ground black pepper, to season
6 sheets filo pastry
Olive oil cooking spray
20g butter, melted
2 teaspoons sesame seeds
How to make it
PREHEAT oven to 200°C, and line a large oven tray with baking paper.
HEAT 2 teaspoons of the oil in a large non-stick frying pan over a medium-high heat. Add mushroom and cook, stirring occasionally, until golden. Transfer to a large bowl.
ADD remaining oil and leek and cook for 3 minutes or until soft. Transfer leek to the bowl with mushroom. Add PHILLY, egg, Worcestershire sauce and tarragon. Stir until well combined. Season lightly with salt and pepper.
LAY 1 sheet of filo on a flat surface. Spray with oil. Repeat with remaining sheets, layering as you go. Spoon mushroom mixture along 1 long side of filo stack, leaving a 5cm border on each side. Roll filo over once, fold over sides and continue to roll to form a sausage shape. Transfer to prepared oven tray. Brush the top of the strudel with butter and sprinkle with sesame seeds.
BAKE for 20-25 minutes or until golden and crisp. Slice and serve.
Recipe or Meal Type
Light Bites |
Dinner |
Appetisers |
Lunch
Cuisines
Creamy |
Vegetarian
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