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Low-fat wild mushroom strudel

Celia Brooks Brown from Christmas Live
Celia Brookes Brown cooks up a meat free feast with this sensational golden crisp mushroom strudel and cool herb sauce

Low-fat wild mushroom strudel

Method

1. Set the oven to 200C/gas 6.

2. Mix all the ingredients for the herb sauce in a bowl and chill until needed to allow the flavours to develop.

3. Heat the sunflower oil in a large frying pan over a high flame and add the mushrooms and salt.

4. Fry the mushrooms briskly for 10 minutes, moving them around frequently, until they are soft and golden and the liquid has evaporated entirely.

5. Reduce the heat to medium and add the garlic, thyme and plenty of freshly ground black pepper. Cook for two minutes, until the garlic is soft and fragrant, and then remove from the heat.

6. Cool the mixture for a few minutes, then place in a food processor and pulse until finely chopped.

7. Lay one sheet of filo pastry out on a clean, dry surface. Keep the remaining pastry well wrapped or covered with a slightly damp cloth to prevent it going dry and brittle.

8. Spray the olive oil lightly all over the pastry, then sprinkle about two tablespoons of the breadcrumbs evenly over the surface.

9. Add another layer of filo, and repeat with the oil and breadcrumbs until you finish with a layer of pastry.

10. Spray it again and then spread the mushroom mixture across one half of the width of the filo (not lengthwise), leaving a two centimetre border around the outside.

11. Fold over the long sides just to enclose the filling, then, starting with the filled end, roll up the pastry tightly.

12. Lay seam-side down on a baking sheet. Spray all over once more with oil.

13. Using a very sharp knife cut several diagonal slashes halfway through the pastry.

14. Bake the strudel for about 20 minutes, until golden and crisp.

15. Slice into portions and serve with cold herb sauce.

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Serves: 4

Prep: 45 min
Cook: 30 min

Ingredients

For the cold herb sauce

125ml bio low-fat plain yogurt
4 tbsp mixed herbs, chives, dill and chervil
0.5 tsp coarse grain mustard
1 tsp white wine vinegar
1 pinch salt and fresh ground black pepper

For the filling

1 tbsp sunflower oil
500g assorted wild mushrooms, cultivated and roughly chopped
1 tsp Salt
2 garlic cloves, chopped
1 tsp chopped fresh thyme leaves