Recipe for making small strudel of porcini mushrooms sautéed with parsley and chilli pepper, an easy-to-perform appetizing appetizer, to be made with ready-made puff pastry.
Ingredients for 6 people
- ready-made puff pastry about 600 g
- 600 g of fresh porcini mushrooms
- 5 tablespoons of extra virgin olive oil
- 2 tablespoons of parsley
- 1 hot pepper
- 2 cloves of garlic
- 1 yolk
- salt
How to prepare small strudels stuffed with sautéed porcini mushrooms
Clean the porcini mushrooms by removing the end of the stem and removing the residues of earth with a small knife and a brush, or with moistened kitchen paper, then cut them into thin slices.
Wash the parsley and the chilli pepper, then chop and keep them aside.
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In a pan with olive oil, brown the peeled and lightly crushed garlic cloves.
When the garlic is browned, remove it from the pan and put the porcini mushrooms into slices, evaporate the vegetable water and then add the chopped salt, parsley and chilli pepper, then cook for about 1 minute, then remove from the heat and let cool.
Roll out the puff pastry and cut it into squares of about 10 cm each side and place a spoonful of mushrooms drained from the cooking sauce in the center, then cover each square with another square of puff pastry, sealing the sides well by wetting the fingers with cold water.
Decorate the strudel surface with the remaining puff pastry and pass the beaten egg yolk over it.
Bake at 180 ° C for about 10 minutes.
When the strudels are golden brown, remove them from the oven and serve them hot.
