Coiled Mushroom, Dill And Pecan Strudel — Belinda Jeffery

Ingredients

• Serves 4-6.
• Mushroom filling
• 1/3 cup (80ml) olive oil
• 60g unsalted butter
• 1 clove garlic, finely chopped
• 2 large onions, finely chopped
• 1kg mushrooms (a variety is great), fairly thickly sliced
• 1/2 cup (120g) sour cream
• 2 teaspoons Dijon or honey mustard
• lemon juice, to taste
• sea salt and freshly ground black pepper, to taste
• 1/4 cup (about 15g) tightly packed finely chopped dill
• 60g roasted pecans (or hazelnuts), coarsely chopped
• Pastry
• 12 sheets filo pastry, plus a few extra in case of tearing
• 150g unsalted butter, melted and cooled
• poppy, sesame or nigella seeds
• dill sprigs, to garnish