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macadamia, almond & mushroom strudel

Published : 06/09/2017 12:51:46
Categories : angela's recipes

Macadamia, Almond & Mushroom Strudel recipe by Masterchef Finalist Angela Langford

This is a favourite of mine for Meat-Free Mondays as macadamia & almond are so good for your skin. If you can, try & make the sauce too - delicious! Serves two people.

Macadamia, Almond & Mushroom Strudel

50g each of macadamia & whole almonds

2 dsp olive oil

300g mixed mushrooms

pinch of sea salt flakes

pinch of black pepper

3 sprigs thyme, finely chopped

5 fresh sage leaves, finely chopped

1 large garlic clove, mashed to a paste

50g cooked chestnuts, sliced

150ml marsala wine

4 sheets filo pastry

75g melted butter (replace with oil for a vegan version)

1 medium onion, finely diced

20gms dried porcini or mixed wild mushrooms, soaked in hot water for 30 mins

1 dsp hard butter (optional)

Put the macadamia & almonds into a dry frying pan & toast over a medium heat until golden. Remove from heat & chop into small pieces or pulse in a food processor.

Heat the olive oil in a frying pan & add the chopped mushrooms with a good pinch of sea salt & black pepper. Add half the thyme & sage to the mushroom mix. When the mushrooms have softened add the garlic & chestnuts & cook for a few minutes more. Turn up the heat, add a splash of the marsala wine & stir the pan.

Lay a sheet of filo pastry on a board & brush with melted butter, season with salt & pepper, a sprinkle of herbs & some of the chopped nuts. Add another layer of filo & repeat the process, until all four sheets have been done. Spread the mushroom mix over the top & sprinkle on the remaining nuts. Roll the filo into a sausage shape & brush the top with more butter or oil. Put onto an oiled baking sheet & bake in a hot oven (180 degrees) for 15 mins (pastry should be golden).

To make the sauce, fry the onion in a little oil over a gentle heat until translucent. Add the soaked porcini mushrooms & fry for a few mins. Season with salt & pepper. Turn the heat up & add the rest of the marsala & gently bubble away for a couple of mins. Add the left-over mushroom water. Bring to the boil, turn down the heat & reduce until you have a sauce. Just before serving, whisk in a little hard butter to give the sauce a glossy sheen. Enjoy!

Angela x

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