Sausage and Mushroom Strudel

I made this with Bill and Erin on April 11, 2021. We have now been cooking together over video call for over a year now. Taken from https://anitalianinmykitchen.com/mushroom-strudel/#wprm-recipe-container-42575 

Pre-heat oven to 375˚F 

• 1 roll puff pastry

• 2 tablespoons olive oil

• 1 small shallot (if desired) minced

• 1½-2 cups mushrooms sliced

• 2 Italian sausages (without casing chopped)

• 1 tablespoon fresh chopped parsley

• ½ teaspoon oregano

• Salt and pepper to taste

• 1 cup cheese grated gruyere is my favourite but use what you have

• 1 large egg or 2 tablespoons milk

In a large frying pan add the olive oil, minced shallot, sliced mushrooms, chopped sausage, parsley, oregano, salt & pepper, cook for about 10-15 minutes on medium high heat stirring often until the sausage is just browned and liquid has evaporated. Set aside and let cool. Line a cookie sheet with parchment paper. Roll out the puff pastry, to be about 12 by 14 inches, then place it on the prepared cookie sheet. Sprinkle half the shredded cheese down the middle of the dough, top with the mushroom/sausage mixture, and sprinkle with the remaining cheese. Make slits about 1/2 inch thick on both sides of the dough until you reach the filling. Fold the cut strips over the filling, like a braid.  Brush with an egg wash or milk. Bake 25-30 minutes or until golden and cooked. Let cool 5-10 minutes then slice and serve with a salad and veg.

This method is amazing. You could adapt the filling to just about any leftovers you might have.