Ingredients with Measurements:
- 1 package of puff pastry, thawed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces Ardrahan cheese, grated
- 1 egg, beaten
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add mushrooms, thyme, salt, and pepper to the skillet and cook until the mushrooms are tender and any liquid has evaporated, about 10 minutes.
4. Roll out the puff pastry on a lightly floured surface into a rectangle.
5. Spread the mushroom mixture over the puff pastry, leaving a 1-inch border around the edges.
6. Sprinkle the grated Ardrahan cheese over the mushroom mixture.
7. Brush the edges of the puff pastry with the beaten egg.
8. Roll up the puff pastry tightly, starting from the long edge closest to you.
9. Place the strudel seam-side down on a baking sheet lined with parchment paper.
10. Brush the top of the strudel with the remaining beaten egg.
11. Bake for 25-30 minutes, or until the strudel is golden brown and puffed up.
12. Let the strudel cool for 5 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 425
Fat: 30g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 750mg
Carbohydrates: 28g
Fiber: 2g
Sugar: 2g
Protein: 12g
Substitutions for ingredients:
- Any type of cheese can be substituted for Ardrahan cheese.
- Button mushrooms can be substituted for any type of mushroom.
- Fresh thyme can be substituted for dried thyme.
Variations:
- Add cooked bacon or sausage to the mushroom mixture for a meatier strudel.
- Add spinach or kale to the mushroom mixture for a vegetable-packed strudel.
- Use different types of cheese, such as cheddar or brie, for a different flavor.
Tips and tricks:
- Make sure the puff pastry is fully thawed before using.
- Don't overfill the strudel or it may burst open while baking.
- Use a sharp knife to slice the strudel for clean cuts.
Storage instructions:
Store any leftover strudel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the strudel in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the strudel on a platter with a sprinkle of fresh thyme and a few slices of mushroom on top.
Garnishes:
Fresh thyme and sliced mushrooms.
Pairings:
Serve the strudel with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted carrots and parsnips
- Steamed green beans
Troubleshooting advice:
- If the strudel bursts open while baking, simply press the edges back together and continue baking.
- If the strudel is browning too quickly, cover it with foil for the remaining baking time.
Food safety advice:
Make sure the strudel reaches an internal temperature of 165°F before serving.
Food history:
Strudel is a traditional pastry from Austria and is typically filled with fruit or cheese.
Flavor profiles:
Savory, cheesy, earthy.
Serving suggestions:
Serve the strudel as a main dish for dinner or as an appetizer for a party.
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Region: Irish