Champignon mushroom and gongorzola strudel

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Molino Soncini Cesare Cake Line shortcrust pastry flour350g
butter (in pieces)175g
extra-virgin olive oil20ml

Ingredients for the filling/topping

200g gongorzola (strong or sweet, as you wish), 450g champignon mushrooms, clove of garlic, salt, pepper and chopped parsley


Sift the flour and a little salt in a tub, add pieces of the butter and work until the ingredients are well mixed together. Add any cold water necessary to make the dough soft. Seal in cling-film, and leave to rest in the fridge for 30 minutes.
Once risen, roll your dough out and form into a rectangle of uniform height. Place in a oven-proof papered baking tray. Heat your oven to 180ºC. Remove any earthy pieces from the mushroom stems, and wash them carefully under running cold water. Cut into pieces. Heat two spoonfuls of the oil in a non-stick pan, and cook the whole garlic clove. Remove it from the pan after 3-4 minutes, and add the mushrooms. Add salt and pepper as you desire, and cook for another 10 minutes on a medium flame. Once cooked, add the parsley, and chop it all up nicely together.
Crumble the gongorzola into smallish pieces, and distribute them over half the dough. Place the mushrooms over the pastry, and close the dough over, making sure to close the edges well with your fingers. Make some slight cuts in the surface with a knife, and bake at 180ºC for around 25 minutes. Serve hot.


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