April 2008
Mushroom and Butternut Strudel
Ingredients
1 cup mushrooms
4 leaves phyllo pastry
1 medium butternut
2 teaspoons sunflower seeds
2 teaspoons chopped mixed herbs
50g goat’s feta
Seasoning
25g butter
Tomato and basil confit
4 plum tomatoes
8 leaves basil
100ml olive oil
Method
Peel and cook the butternut in boiling salted
water for 12-15 minutes and allow to cool. Dice the butternut
and mix with the mushrooms, crumbled feta, herbs and sunflower
seeds. Season to taste. Place a handful of the mix on a sheet
of phyllo pastry and spread out evenly. Roll into cigar shape
as you would a Swiss roll. Brush with butter and bake at 180°
for 7-8 minutes.
Confit
Peel and seed the tomatoes and cut into quarters.
Place in the olive oil with basil and some salt. Allow to infuse
for about two hours at room temperature.
Place cooked strudel on four pieces of tomato
confit. Drizzle with a little basil pesto and served with a
garden salad.
Enjoy!
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