Chestnut and Mushroom Strudel with Gruyère and Walnuts
A crispy puff pastry strudel with a creamy mushroom and chestnut filling, Gruyère and walnuts – a festive winter dish that you can prepare the day before and bake shortly before serving. A cream soup or a lamb's lettuce salad with lingonberries goes well with it.
By yumbelo · 6 servings · 90 minutes
Ingredients
- 500 g Puff pastry (frozen, thawed)
- 500 g Button mushrooms
- 200 g Chestnuts (vacuum-packed, cooked)
- 2 pc Onions
- 2 pc Garlic cloves
- 40 g Butter
- 1 bunch Thyme
- 150 g Gruyère, grated
- 50 g Walnut kernels, coarsely chopped
- 1 tsp Mustard
- 200 ml Heavy cream
- 1 pc Egg (for brushing)
- 1 pinch Nutmeg, grated
- 2 tbsp Cooking oil
- Salt
- Pepper
Method
- Clean the mushrooms and dice them finely. Finely chop the onions and garlic. Coarsely crush or crumble the chestnuts.
- Heat the oil in a large pan and fry the mushrooms over high heat for about 8 minutes, until the liquid has evaporated. Season with salt and pepper and remove from the pan.
- Melt the butter in the pan, then sweat the onions and garlic in it for 4 minutes until translucent. Add the chestnuts and half of the thyme leaves and fry for another 2 minutes.
- Return the mushrooms to the pan, season with mustard, nutmeg, salt and pepper. Let the mixture cool.
- Preheat the oven to 200 °C top and bottom heat and line a baking sheet with baking paper.
- Roll out the puff pastry to about 35 × 45 cm. Spread the mushroom filling in a strip along one long side, leaving a 4 cm border free all around. Sprinkle with Gruyère and walnuts.
- Roll the dough up tightly from the filled side and press the edges firmly together. Place the strudel seam side down on the baking sheet. Brush with beaten egg and score the surface twice lightly.
- The strudel can be stored in the refrigerator for up to one day up to this point. Before serving, bake at 200 °C for about 30 minutes until golden brown, possibly 5 minutes longer.
- Warm the cream in a small saucepan, season with salt, pepper and a little nutmeg, and finish with the remaining thyme.
- Let the strudel rest for 10 minutes, then cut into six slices and serve with the warm thyme cream.