Macadamia, Almond and Mushroom Strudel recipe by skincare specialist Angela Langford.
This is a favourite of mine for Meat-Free Mondays as macadamia and almond are so good for your skin. If you can, try and make the sauce too – delicious!
Serves two people.
Ingredients:
50g each of macadamia and whole almonds
2 dsp olive oil
300g mixed mushrooms
pinch of sea salt flakes
pinch of black pepper
3 sprigs thyme, finely chopped
5 fresh sage leaves, finely chopped
1 large garlic clove, mashed to a paste
50g cooked chestnuts, sliced
150ml marsala wine
4 sheets filo pastry
75g melted butter (replace with oil for a vegan version)
1 medium onion, finely diced
20gms dried porcini or mixed wild mushrooms, soaked in hot water for 30 mins
1 dsp hard butter (optional)
Method:
Put the macadamia and almonds into a dry frying pan and toast over a medium heat until golden. Remove from heat and chop into small pieces or pulse in a food processor.
Heat the olive oil in a frying pan and add the chopped mushrooms with a good pinch of sea salt and black pepper. Add half the thyme and sage to the mushroom mix. When the mushrooms have softened add the garlic and chestnuts and cook for a few minutes more. Turn up the heat, add a splash of the marsala wine and stir the pan.
Lay a sheet of filo pastry on a board and brush with melted butter, season with salt and pepper, a sprinkle of herbs and some of the chopped nuts. Add another layer of filo and repeat the process, until all four sheets have been done. Spread the mushroom mix over the top and sprinkle on the remaining nuts. Roll the filo into a sausage shape and brush the top with more butter or oil. Put onto an oiled baking sheet and bake in a hot oven (180 degrees) for 15 mins (pastry should be golden).
To make the sauce, fry the onion in a little oil over a gentle heat until translucent. Add the soaked porcini mushrooms and fry for a few mins. Season with salt and pepper. Turn the heat up and add the rest of the marsala and gently bubble away for a couple of mins. Add the left-over mushroom water. Bring to the boil, turn down the heat and reduce until you have a sauce. Just before serving, whisk in a little hard butter to give the sauce a glossy sheen.
Enjoy!
