Savory Mushroom and Spinach Strudel with Garlic Herb Cashew Cream
Ready to wow your taste buds? This savory mushroom and spinach strudel is a flaky, golden delight packed with earthy flavors, paired with a luscious garlic herb cashew cream. It's fancy enough for a dinner party but easy enough for a cozy night in—let's get rolling!
4.3 out of 5 (3 ratings)
Prep Time
30 minutes
Cook Time
40 minutes
Servings
4 servings
Cuisine
Fusion
Ingredients
- •2 sheets of puff pastry, thawed
- •2 tablespoons olive oil
- •1 medium onion, finely chopped
- •3 cloves garlic, minced
- •250g (8 oz) cremini mushrooms, finely chopped
- •4 cups fresh spinach, roughly chopped
- •1 teaspoon dried thyme
- •1 teaspoon dried rosemary
- •Salt and pepper to taste
- •3/4 cup raw cashews, soaked for 2-4 hours
- •1/2 cup water
- •1 teaspoon fresh lemon juice
- •1 teaspoon nutritional yeast (optional)
- •1 tablespoon chopped fresh parsley (for garnish)
Instructions
- 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 2
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
- 3
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 4
Add the chopped mushrooms to the skillet and cook until they release their moisture and become tender, about 5-7 minutes.
- 5
Stir in the spinach, dried thyme, dried rosemary, salt, and pepper. Cook until the spinach is wilted, then remove the filling from heat and let it cool slightly.
- 6
Prepare the garlic herb cashew cream by draining the soaked cashews and blending them with water, lemon juice, nutritional yeast (if using), and a pinch of salt until smooth and creamy. Set aside.
- 7
On a floured surface, roll out one sheet of puff pastry and transfer it to the prepared baking sheet.
- 8
Spread half of the mushroom and spinach filling evenly over the center of the pastry, leaving a border around the edges.
- 9
Drizzle a few spoonfuls of the garlic herb cashew cream over the filling, reserving some for serving.
- 10
Carefully fold the edges of the puff pastry over the filling, sealing it tightly. Repeat with the second puff pastry sheet and remaining filling.
- 11
Bake the strudels in the preheated oven for 25-30 minutes or until the pastry is golden and flaky.
- 12
Let the strudels cool for 5 minutes before slicing them. Garnish with fresh parsley and serve with the reserved cashew cream on the side.
Nutrition Information
Calories
320 calories
Protein
7g
Carbs
28g
Fat
21g
Frequently Asked Questions
Q: Can I use a different type of mushroom instead of cremini?
A: Yes, you can substitute cremini mushrooms with button mushrooms, portobello mushrooms, or even shiitake mushrooms. Keep in mind that different varieties may slightly alter the flavor and texture of the filling, but all will work well in this recipe.
Q: What can I use as a substitute for puff pastry?
A: If puff pastry is not available, you can use phyllo dough as a substitute. However, phyllo dough requires more layers and brushing with oil or melted butter between layers to achieve a similar flaky texture. You can also use pie dough, but the texture will be denser.
Q: Can I make the garlic herb cashew cream without soaking the cashews?
A: Soaking the cashews is essential for achieving a smooth and creamy texture. If you're short on time, you can use boiling water to soak the cashews for 10-15 minutes as a quick alternative.
Q: How do I prevent the puff pastry from becoming soggy?
A: Make sure to cool the mushroom and spinach filling before spreading it onto the puff pastry. This helps prevent excess moisture from softening the pastry. Additionally, avoid overfilling the pastry to ensure proper baking.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the filling and cashew cream up to 2 days in advance and store them in airtight containers in the refrigerator. Assemble and bake the strudel just before serving for the best results. Alternatively, you can assemble the strudel and refrigerate it for up to 8 hours before baking.
Q: What’s the best way to store leftovers?
A: Store leftover strudel in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F (175°C) oven for 10-15 minutes to restore the crispness of the puff pastry.
Q: Can I add other ingredients to the filling?
A: Yes, you can customize the filling by adding ingredients like sun-dried tomatoes, artichoke hearts, or shredded vegan cheese for added flavor. Just be careful not to overfill the strudel, as it may be harder to seal and bake evenly.
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