- 1 onion
- 25g butter
- 300g mixed exotic mushrooms (portabellini, shiitake, shimeji, oyster)
- 2 cloves garlic
- 1 tbsp thyme leaves
- salt and freshly ground black pepper to taste
- ¼ nutmeg seed, grated
- 100g boerenkaas, grated
- 80ml cream
- 1 lemon
- 1 sheet pu pastry, thawed
- 80g chicken-liver pâté
- 1 egg, lightly beaten
1. Preheat oven to 200°C.
2. Chop the onion and sauté in the butter over a medium heat for about 3 minutes or until translucent.
3. Add the mushrooms, garlic and thyme, and fry for about 5 minutes or until the mushrooms are caramelised.
4. Season with salt, pepper and nutmeg, then stir in the cheese, cream and a squeeze of lemon juice.
5. Remove from the heat and allow the filling to cool to room temperature.
6. Meanwhile, roll out the pastry on a lightly floured surface to 5mm thick.
7. Spread the chicken-liver pâté down the middle third of the pastry, right along the pastry’s length. Top with the mushroom mixture.
8. Now fold one side of the pastry over the mixture, tucking it under to form a cylinder.
9. Brush generously with beaten egg.
10. Cut the remaining pastry flap into ½ cm strips, brush with egg, and fold over the cylinder in a decorative plait pattern.
11. Pierce the top in a few places with a knife so the steam can escape (diagonal slits look nice).
12. Seal the ends of the strudel, and brush with the remaining egg.
13. Place on a baking sheet and allow to rest in the fridge for 15 minutes.
14. Bake for 25 to 30 minutes or until golden brown. Leave to rest for 10 minutes and serve on a plate for guests to help themselves to a slice, with a green-leaf salad.