Mushroom and potato strudel
note: the original recipe called for butter and feta, but I veganised it by using margarine and extra firm tofu.
2 Yukon gold potatos, parboiled, peeled, cut into 1/4 inch pieces
2 tbsp margarine
2 tbsp olive oil
1 cup finely diced onion
1 clove of garlic, minced
2 cups sliced button mushrooms
1 cup sliced shiitake mushrooms
2 tbsp white wine
6 oz firm tofu, crumbled
2 tbsp finely chopped fresh thyme
2 tbsp finely chopped fresh parsley
1 package of filo dough
- Melt 1 tbsp each margarine and olive oil.
- Saute onion and garlic til soft.
- Add button mushrooms, saute until lightly browned.
- Add mushroom mix to potatos.
- Melt remaining margarine and oil.
- Saute shiitakes til lightly browned. Add those to potato mixture.
- Deglaze pan with white wine. Add that to potato mix.
- Add tofu and herbs to potato mix. Season to taste with salt and pepper. Mix.
- Lay one sheet of filo no a clean surface and brush with melted margarine. Keep layering filo & margarine until it's a few sheets thick (the recipe said to use three sheets total but I think I started out with 6, then when the strudel was wrapped up I added like three more sheets around it to make sure it was closed tightly. With so much filling, I can't see how three sheets of filo is supposed to hold it!)
- Place mushroom mixture on lower 1/3 of filo. Roll up strudel, tucking in sides. Place on a parchment-lined baking dish. Brush with more margarine, and chill for 30 minutes.
- Preheat oven to 400 degrees. Bake 20 minutes. Lower heat to 350 and bake 20 more minutes, until golden.
The magazine said to serve this with a salad or some cooked spinach. My personal reccomendation is COPIOUS AMOUNTS OF KETCHUP. I think the combination of ketchup/thyme/pastry was reminiscent of the meat pies I used to have as a kid.