Mushroom-Chestnut Strudel from Weeknight Vegetarian: Simple, Healthy Meals for Every Night of the We

Name: Mushroom-Chestnut Strudel from Weeknight Vegetarian: Simple, Healthy Meals for Every Night of the We
Ingredients: Mixed wild mushrooms, ½ lb (250 g), sliced; Leeks, 2 (each about 6 oz/185 g), white and light-green parts only, thinly sliced; Fresh thyme, 1 tablespoon, chopped; Cremini mushrooms, ½ lb (250 g), sliced; Sea salt; freshly ground pepper; Garlic, 2 teaspoons minced; Marsala wine, ¼ cup (2 fl oz/60 ml); Cooked, peeled chestnuts, ¼ lb (125 g), roughly chopped; Unsalted butter, ⅓ cup (3 oz/90 g), melted; Filo dough, 12 sheets, thawed; Fresh whole-wheat or rye bread crumbs, ½ cup (1 oz/30 g); Gruyère cheese, 1¼ cups (5 oz/155 g) shredded; Olive oil, 1 tablespoon

app.ckbk.com

This savory strudel features sautéed mushrooms, sweet chestnuts, and nutty Gruyère cheese rolled into a crisp pastry shell. Though quick to make, it is elegant enough to serve as a vegetarian main...

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Cooking tools:

Oven
Baking sheet
Parchment paper
Skillet
Chef's knife
Cutting board
Wooden spoon
Mixing bowl
Pastry brush
Spatula

Ingredients

Mixed wild mushrooms, ½ lb (250 g), sliced
Leeks, 2 (each about 6 oz/185 g), white and light-green parts only, thinly sliced
Fresh thyme, 1 tablespoon, chopped
Cremini mushrooms, ½ lb (250 g), sliced
Sea salt
freshly ground pepper
Garlic, 2 teaspoons minced
Marsala wine, ¼ cup (2 fl oz/60 ml)
Cooked, peeled chestnuts, ¼ lb (125 g), roughly chopped
Unsalted butter, ⅓ cup (3 oz/90 g), melted
Filo dough, 12 sheets, thawed
Fresh whole-wheat or rye bread crumbs, ½ cup (1 oz/30 g)
Gruyère cheese, 1¼ cups (5 oz/155 g) shredded
Olive oil, 1 tablespoon