Roast Mushroom and Apple Strudel

  • 2-3 T olive oil

  • 2-3 T butter

  • 1 leek, sliced into half rounds (or 2 small onions)

  • 3 medium potatoes, boiled and diced

  • 1 lb mushrooms (button, shiitake, oyster, portabella), diced     

  • 2 apples (crispin or mutsu are my favourite), diced, skin on      

  • 3-4 sprigs fresh oregano, chopped

  • Dozen sage leaves, chiffonade  

  • Sea salt & pepper

  • Phyllo pastry 

In a large sauté pan, heat 2T each of the olive oil and butter on high. Add the mushrooms and sauté about 3-4 minutes. Add the leeks to the mushrooms and season with sea salt and pepper. When leeks are just softening transfer to a large bowl. 

Using the same pan heat the remaining olive oil and butter on high and add the apples. Shake the pan to evenly distribute the apples and try not to stir too often. You want to caramelize the apples and the more you stir the more you will disturb the caramelization process. When the apples start to caramelize give them a good toss and shake the pan again. When the apples are a light golden colour add them to the mushroom mix. Add the cooked potato to the mix with the oregano and sage and stir to combine.

To make the phyllo strudel you will need a couple tablespoons of melted butter and a brush. On a cookie sheet or baking pan brush a little butter. If you haven’t handled phyllo before do not be afraid. The sheets are very, very thin. Lay one sheet on the baking tray and brush lightly with melted butter. Lay another sheet on top and brush again with butter. Four to five sheets in all are what you will need. Do not worry if the phyllo tears, the next sheet will keep it all together.

Start to place the mushroom mixture in a log formation along the middle of the bottom half of the phyllo sheets, forming it into approximately 3” in diameter. Carefully roll the phyllo around the mixture and roll the entire package into a log or strudel shape. When almost finished rolling tuck in the ends so the mixture stays inside.

Bake in a 350°F oven until the phyllo is a golden brown. If you have any mushroom/apple mixture left you can serve it for a meal with fried egg or as a side dish.

Serves 2-4.

from The Link, Autumn 2013

www.WicklowWay.ca