Savory strudel with mozzarella, porcini mushrooms and dried tomatoes Oven-baked omelettes with mushrooms, red onion and Taggiasca olives

The recipe for salty strudel with mozzarella, porcini mushrooms and dried tomatoes is easy and even rather quick to prepare. But this is not a savory pie empties the fridge: the result is a vegetarian main course, tasty and delicious, which can also be served as starter.

Ingrediants

  • 1 roll of rectangular puff pastry
  • 100 g of dried tomatoes in oil
  • 400 g of porcini mushrooms
  • 40 g of grated Parmesan cheese
  • 150 g of mozzarella
  • 40 g of toasted pine nuts
  • fresh thyme
  • 1 leek
  • extra virgin olive oil
  • 3 tablespoons of breadcrumbs
  • 1 egg
  • poppy seeds
  • Sesame seeds
  • salt
  • pepper

See how to prepare it Savory autumn strudel, an easy recipe with a tasty filling of mozzarella, porcini mushrooms and dried tomatoes.

Watch the Autumn Savory Strudel video

WATCH THE VIDEO OF THE SALTED AUTUMN STRUDEL

How to prepare: Salty strudel with mozzarella, porcini mushrooms and dried tomatoes

Iconic Apple Strudel, perhaps the simplest and best South Tyrolean dessert; even the savory pies that are inspired by its shape, however, can contain delicious surprises. The salty strudel with mozzarella, mushrooms and dried tomatoes, for example, it’s a delicious one starter, or vegetarian main course, with a tasty and delicious autumn filling.

The recipe is very easy and certainly enhanced by fresh porcini mushrooms. An advice? Before cutting it, leave the mozzarella for at least half an hour in a fine mesh colander, so that it loses some of the whey. This device, together with the presence of the bread crumbs, will make the filling less moist. The same goes for the vegetable strudel, aromatic bread and mozzarella.

If you love savory pies with puff pastry and lots of vegetables, let yourself be inspired by our proposals, you can range from the most classic and beloved Ricotta and spinach savory pie, to Tarte tatin with cherry tomatoes passing through the vegetable tart.

OTHER TASTY RECIPES: Salty strudel with broccoli, gorgonzola and walnuts, Artichoke and courgette strudel, Vegetarian strudel, Salmon strudel, pears and almonds

Easy Execution Preparation Time 20 min Cooking Time 40 min Servings 6 – 8

How to prepare: Salty strudel with mozzarella, porcini mushrooms and dried tomatoes

Preparation Salty strudel with mozzarella, porcini mushrooms and dried tomatoes - Phase 1

Preparation Salty strudel with mozzarella, porcini mushrooms and dried tomatoes - Phase 1

Start preparing the salty strudel with mozzarella, porcini mushrooms and dried tomatoes by dedicating yourself to cleaning the porcini mushrooms. Remove the end of the stem and the earthy parts with a small knife. Remove any other dirt with a soft brush or small brush. Detach the stem from the top and slice everything thinly. Sauté them in a non-stick pan with the oil and the sliced ​​leek. Add salt and cook over moderate heat for about ten minutes. Add the fresh thyme, remove from the heat and let it cool. Then transfer them to a bowl, add the toasted pine nuts, the chopped dried tomatoes and the diced mozzarella. Add more thyme, a sprinkle of pepper, grated Parmesan and breadcrumbs.

Preparation Salted strudel with mozzarella, porcini mushrooms and dried tomatoes - Phase 2

Preparation Salted strudel with mozzarella, porcini mushrooms and dried tomatoes - Phase 2

Mix well with a spoon. Roll out the puff pastry with its parchment paper. Place the prepared filling in the center, taking care to stay within 3 cm of the side edges.

Preparation Salted strudel with mozzarella, porcini mushrooms and dried tomatoes - Phase 3

Preparation Salted strudel with mozzarella, porcini mushrooms and dried tomatoes - Phase 3

Close the dough in a packet around the filling then seal the edges well by applying pressure with your fingers. Arrange the strudel on a baking sheet lined with parchment paper, brush it with the beaten egg and sprinkle it with the mixed seeds.

Preparation Salted strudel with mozzarella, porcini mushrooms and dried tomatoes - Phase 4

Bake in a preheated oven at 200 ° for 25 minutes. Remove from the oven the salty strudel with mozzarella, porcini mushrooms and dried tomatoes, let it settle for at least 10-15 minutes before serving.

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