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Wild Mushroom and Artichoke Strudel

A savoury vegetarian strudel filled with wild mushrooms, garlic, thyme, and artichokes, wrapped in crisp, buttery filo pastry.

VegetarianMain CourseMushroomFilo Pastry
Estimated Nutrition
Calories
1114.5
kcal / serving
4458.1 kcal total
Carbs
32.1g
per serving
128.5 g total
Fat
106.4g
per serving
425.6 g total
Protein
13.6g
per serving
54.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
425
g
Butter
unsalted
GrainsCereals
6
piece
Filo Pastry
large sheets
NutsSeeds
1
piece
Garlic
crushed clove
1
tbsp
Thyme
fresh leaves picked from stems
1
tbsp
Pine Nuts
toasted
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
30
ml
Vegetable Oil
null
Vegetables
1
piece
Onion
sliced
500
g
Wild Mushrooms
such as ceps or girolles, sliced thickly
250
g
Artichoke Hearts
in olive oil, quartered

Method

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