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Home VM Healthy RecipesVM Recipes By MealMains Mushroom, Potato & Pea Strudel

Mushroom, Potato & Pea Strudel

by Alison Casha
Mushroom,-Potato-&-Pea-Strudel

Look what’s out of the oven! My Mushroom, Potato & Pea Strudel is my day 4 recipe for Malta Meat Free Week and it’s so easy and quick to prepare.

Mushroom,-Potato-&-Pea-Strudel
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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 400g mushrooms
  • 2/3 large potatoes
  • 1 large white onion, finely diced
  • 1 store-bought rectangular pastry sheet (whichever you prefer from filo, puff, I chose regular shortcrust), or prepare your own
  • 1 shot Cognac
  • veggie stock or water fresh thyme sprigs
  • fresh parsley leaves
  • 1 cup frozen/fresh peas
  • Alpro Light Cooking Cream
  • poppy seeds

Instructions

  • Possibly the day before, or a few hours earlier prepare the filling by sautéing 1 large white onion, together with 400g chopped mushrooms and flambé with Cognac. Once alcohol evaporates, add 2/3 cubed potatoes and 1 cup water or veggie stock, season with salt & pepper and let simmer for a few minutes. Add 1 cup frozen or fresh peas and a dash of Alpro Cooking Cream Light to thicken the sauce. Allow to rest for a few hours until its cold.
  • Buy ready-made pastry in a rectangular shape (choose your favourite) or make your own shortcrust and place it in on an ovenproof dish. I placed mine in a bread loaf tin to hold the shape of the strudel.
  • Fill the centre with the mushroom, potato & pea mixture and cut the excess pastry on each side into strips to create a braid by overlapping the towards the centre. Sprinkle with poppy seeds.
  • Place in an oven at 180 degrees, and bake for 20mins or until golden brown, the filling is already fully cooked anyway.
  • Allow to rest for a few minutes, cut into portions and serve.
  • Pics by me 😁

#alisonskitchen #cookingwithlove #plantpower #strudel #maltameatfreeweek

Mushroom,-Potato-&-Pea-Strudel

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