Savory Mushroom and Chestnut Strudel with Rosemary Cream

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, finely chopped
• •2 garlic cloves, minced
• •250g mushrooms, finely chopped
• •100g cooked chestnuts, chopped
• •1 tablespoon fresh rosemary, finely chopped
• •1 teaspoon fresh thyme leaves
• •50ml white wine
• •50g breadcrumbs
• •2 tablespoons grated Parmesan cheese
• •Salt and pepper to taste
• •4 sheets filo pastry
• •50g melted butter (for brushing)
• •200ml heavy cream
• •1 teaspoon fresh rosemary, minced (for the cream)

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. 2

   Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened.

3. 3

   Stir in the minced garlic and cook for an additional 1 minute until fragrant.

4. 4

   Add the finely chopped mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.

5. 5

   Stir in the chopped chestnuts, fresh rosemary, and thyme, and cook for another 2 minutes to combine the flavors.

6. 6

   Pour in the white wine and cook for 2-3 minutes until most of the liquid has evaporated. Remove the skillet from the heat.

7. 7

   Mix in the breadcrumbs and grated Parmesan cheese, then season with salt and pepper to taste. Let the filling cool slightly.

8. 8

   Lay out one sheet of filo pastry on a clean surface and brush it lightly with melted butter. Layer another sheet on top and repeat until you have four layers.

9. 9

   Spoon the mushroom and chestnut filling along one edge of the filo stack, leaving about 1 inch of space on each side. Carefully roll the pastry into a strudel shape, tucking in the edges as you go.

10. 10

    Place the strudel seam-side down on the prepared baking sheet and brush the top with more melted butter. Bake for 25-30 minutes or until the pastry is golden and crisp.

11. 11

    While the strudel is baking, prepare the rosemary cream. In a small saucepan, heat the heavy cream over low heat. Stir in the minced rosemary and a pinch of salt, allowing the flavors to infuse for 5 minutes. Remove from heat.

12. 12

    Slice the strudel into portions and serve warm with the rosemary cream drizzled on the side or over the top.