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    Mushroom strudel

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    Mushroom strudel

    A deliciously savoury parcel.

    • Preparation time: 20 minutes
    • Cooking time: 35 minutes
    • Total time: 55 minutes, plus cooling

    Serves: 4


    1 tbsp vegetable oil

    50g unsalted butter, melted

    300g chestnut mushrooms, sliced

    2 echalion shallots, finely chopped

    1 garlic clove, finely chopped

    8 thyme sprigs, leaves picked

    3 tbsp port, madeira or red wine

    1 heaped tbsp essential Waitrose mascarpone

    25g pack chives, finely chopped

    270g pack filo pastry

    30g grated essential Waitrose parmigiano reggiano (or gruyère)


    1. Heat the oil and 1 tbsp melted butter in a large frying pan; add the mushrooms and cook over a high heat for 4-5 minutes, until soft and starting to colour. Add the shallots, garlic and thyme; cook for 1-2 minutes, then pour in the port, madeira or wine. Boil rapidly until syrupy, then stir in the mascarpone and chives; cool completely.

    2. Meanwhile, preheat the oven to 200˚C, gas mark 6. Layer the filo sheets on a baking tray, brushing each one with the remaining melted butter as you go. (Cover the remaining filo with a clean, damp tea towel as you work to avoid it drying out.)

    3. Spread the cooled filling over the pastry, leaving a 3cm border all the way round. Sprinkle the cheese on top. Fold the short ends over, then roll the whole thing so the seam is sealed underneath. Bake for 20-25 minutes, until golden. Slice and serve immediately, with rocket, if liked.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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