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Mushroom & cheese strudel with tomato sauce


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion and garlic until softish. Season and add all the mushrooms. Briefly cook until they collapse, stirring now and again.
  • Then add the dry vermouth, stir well and cook down until fairly dry.
  • Add the parsley, chargrilled capsicums, chilli paste, grated cheese and breadcrumbs. Stir and briefly cook to warm through. Taste for seasoning and remove from heat and set aside to cool a little.
  • When ready, combine the egg and milk.
  • Brush the edges of each pastry sheet with the egg wash. Then spoon some of the vegie mixture along the centre and roll up. Press down the ends and crimp with a fork.
  • Put the strudels in a large oven tray (or two), brush the tops with egg wash and cook in the oven for about 15-20 mins until puffed and golden.
  • Serve with a dollop of tomato sauce or chutney on the side.


  • olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 4 medium flat mushrooms, sliced
  • 8 button mushroom mushrooms, sliced
  • 6 Swiss brown mushrooms, sliced
  • sea salt & freshly ground pepper
  • a good splash of dry vermouth
  • 2 heaped tbsp chopped fresh parsley
  • a small jar of chargrilled capsicums (or semi-dried tomatoes), drained & sliced
  • 1 tspn chilli paste
  • 100 gm grated tasty cheese
  • 2 tbsp breadcrumbs
  • 1 egg
  • ¼ cup milk
  • 2-3 puff pastry sheets
  • homemade or bought tomato sauce or chutney

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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