Recipes/ Starters

Porcini and champignon mushroom strudel

Porcini and champignon mushroom strudel

It’s my fault. Went to the supermarket and there they were. Staring gloriously at me from the shelf. The most lushous porcini mushrooms. I had to have them. Really. No excuses. The only problem. I’m the only in the family that really likes them. Otherwise it’s a chorus of “iiiihhhh” and “urghhh” why do you have to do mushrooms? So I decided to mask them, only a little bit. And I won 🙂


  • porcini mushrooms
  • champignon
  • alp cheese
  • garlic
  • flat leave parsley
  • fillo pastry
  • salt&pepper
  • olive oil


  1. roughly chop all the mushrooms and put them in a bowl along with some grated alp cheese, flat leave parsley, garlic and some salt&pepper;
  2. brush each layer of pastry with olive oil until you have stacked 4 and put the mixture on the pastry;
  3. close and seal with some more olive oil and bake at 200 °C until the crust is golden brown;
  4. eat hot, at its best 😉

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