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Photo of Mushroom strudel with spiced cherry sauce by WW

Mushroom strudel with spiced cherry sauce

9
Points®
Total Time
2 hr
Prep
1 hr
Cook
1 hr
Serves
8
Difficulty
Moderate
Try this delicious savoury strudel rather than a traditional sweet one. You will be pleasantly surprised at how well mushroom and cherry complement each other.

Ingredients

Olive oil

1½ tbs

Leek

3 whole, thinly sliced

Mushrooms

1250 g, (mixed varieties)

Garlic

3 clove(s), crushed

Light cream

½ cup(s)

Fresh tarragon

1 tbs, finely chopped

Grated parmesan cheese

½ cup(s)

Dried breadcrumbs

⅔ cup(s)

Filo pastry

12 sheet(s)

Poppy seeds

1 tsp

Fennel seeds

½ tsp, crushed

Red onion

½ small, finely chopped

Canned black cherries in syrup, drained

500 g, (buy 2 x 415g cans), pitted

Ground allspice

¼ tsp

Ground cinnamon

¼ tsp

Oil spray

12 x 3 second spray(s)

Instructions

  1. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Cook the leek, mushroom and garlic, stirring occasionally, for 10 minutes or until soft and most of the liquid has evaporated. Drain off excess liquid. Add cream and simmer for 2-3 minutes or until sauce thickens. Transfer mushroom mix to a bowl. Stir in the tarragon, parmesan cheese and breadcrumbs. Season. Set aside to cool.
  2. Preheat oven to 200°C. Line 2 baking trays with baking paper.
  3. Place 1 sheet of filo on workbench. Spray with oil. Top with another sheet and spray with oil. Repeat using 4 more sheets. Spoon half mushroom mixture along 1 long edge of pastry, leaving 5cm at each end. Fold ends in and roll up filo to enclose filling. Place strudel, seam-side down, on the tray. Repeat to make a second strudel.
  4. Lightly spray strudel tops with oil and sprinkle with poppy and fennel seeds. Bake for 40-45 minutes or until golden and crisp.
  5. Heat remaining oil in a saucepan over medium-high heat. Cook onion, stirring, for 3 minutes or until softened. Drain 1 can of cherries. Add all the cherries, allspice and cinnamon to pan and bring to the boil. Boil, uncovered, breaking up cherries, for 15 minutes or until sauce thickens.
  6. Transfer the strudels to serving platters. Thickly slice and serve with cherry sauce.

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