Il Cucinologo
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Savory Prosciutto and Mushroom Strudel

17/11/2023

I’ll be happy to help you prepare a savory prosciutto and mushroom strudel, a dish rich in flavor and satisfaction. What I present to you is a twist on a classic of Austrian cuisine, filled in a way that pays homage to Italian culinary tradition.

Ingredients

  • 1 roll of rectangular puff pastry
  • 150 g of sliced cooked ham
  • 250 g of champignon mushrooms (or mixed, to your preference)
  • 1 small leek
  • 100 g of grated cheese (you can use Emmentaler, Fontina or another cheese of your choice)
  • 2 tablespoons of extra virgin olive oil
  • Salt and pepper to taste
  • 1 egg yolk for brushing
  • A few leaves of fresh parsley (optional)

Preparation

  1. Preheat the oven to 180° C.
  2. Clean and slice the mushrooms. Thinly slice the leek.
  3. In a large skillet, heat the extra virgin olive oil and sauté the leek until it becomes translucent.
  4. Add the sliced mushrooms, salt and pepper and cook for about 10 minutes, until the mushrooms are golden and their liquid has evaporated. If you wish to enrich the flavor, you could add a splash of white wine and let it evaporate.
  5. Roll out the puff pastry on a baking sheet lined with parchment paper.
  6. Distribute the cooked ham on the puff pastry leaving a free margin on the edges.
  7. Once the mushrooms are cooked, distribute them evenly over the ham.
  8. Sprinkle everything with the grated cheese.
  9. Roll up the puff pastry starting from the long side, making sure to seal the edges well to prevent leaks during baking.
  10. Brush the surface of the strudel with the beaten egg yolk.
  11. Bake and let cook for about 25-30 minutes or until the strudel is golden and crispy.
  12. Let it rest for a few minutes before slicing and serving.

If you like, you can add some chopped fresh parsley inside the strudel for an extra touch of freshness.

This savory strudel, a fusion between German tradition and Italian flavors, constitutes a single dish or an excellent idea for a buffet. As an alternative, you could also add some sautéed spinach in a pan for an even richer and tastier filling.