Mushroom and Black Olive Patè Strudel

Do you want some yummy Italian appetizer idea?

Dig into this savoury pastry sheet filled with mushrooms, cheese and Black Olives Tapenade. A combination of ingredients that run together, amplifying each other’s flavour… Crispy on the outside, tender on the inside. This mushroom strudel is the perfect appetizer for your lunch or brunch!

I also want to share with you a simple recipe to make a home-made shortcrust pastry but you can also use a ready rolled pastry if you prefer.

So, what are you waiting for? Try my:

Mushroom and Black Olive Patè Strudel

Ingredients for the Shortcrust Pastry

  • 100g Butter
  • 200g White Flour
  • 70g Water
  • Thyme
  • Salt, as needed

Ingredients for the filling

Ingredients

Shortcrust Pastry

Into the bowl of a food processor pour the flour and mix it with cold chopped butter, pinch of salt and thyme. Pulse the mixture together until it resembles fine breadcrumbs. Tip onto a work surface, use your hands to gently press the dough and gradually add a tablespoon of water at a time, until the dough begins to come together. Then, create a ball of dough. Wrap with clingfilm and rest for at least 30 minutes or longer.

Let’s go with the Mushroom Strudel!

Clean and slice the spring onion, then clean and chop the mushrooms.

Sprinkle a bit of Extra Virgin Olive Oil “Il Vero” in a pan and sautèe the spring onion.

Gently fry the spring onion with a bit of Extra Virgin Olive Oil “Il Vero”

The add the mushrooms and thyme and cook on a medium heat for around 20 minutes.

Add mushrooms and thyme

Turn off the heat when the mushrooms will be brown, and let them cool down.
In the meanwhile roll out the shortcrust, to obtain a 40x50cm rectangle.
Spread the first layer of Black Olive Tapenade, leaving the border of the pastry rectangle clean.

Spread the Black Olive Patè

Put the second layer of Emmentaler slices.

Add Emmentaler cheese slices

Finally add the mushrooms and extra cheese on top, if you like.

Add mushrooms

Roll the strudel up and gently close the extremities. Place it on a baking tin, lined with baking parchment.

Beat the egg with the milk, and spread the mixture on the surface of the strudel.

Spread beaten egg

Then decorate with poppy seed on top, and bake at 170°C for 40 minutes.

Decorate with poppy seeds

All done! Super delicious! Let your mushroom strudel cool down and serve as an appetizer!

So delicious!

Enjoy and Buon Appetito!

Leave A Response

* Denotes Required Field