- 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 puff pastry, thawed
- 80g chicken-liver pâté
- 1 egg, lightly beaten
- Preheat oven to 200°C.
- Chop the onion and sauté in the butter over a medium heat for about 3 minutes or until translucent.
- Add the mushrooms, garlic and thyme, and fry for about 5 minutes or until the mushrooms are caramelised.
- Season with salt, pepper and nutmeg, then stir in the cheese, cream and a squeeze of lemon juice.
- Remove from the heat and allow the filling to cool to room temperature.
- Meanwhile, roll out the pastry on a lightly floured surface to 5mm thick.
- Spread the chicken-liver pâté down the middle third of the pastry, right along the pastry’s length. Top with the mushroom mixture.
- Now fold one side of the pastry over the mixture, tucking it under to form a cylinder.
- Brush generously with beaten egg.
- Cut the remaining pastry flap into ½ cm strips, brush with egg, and fold over the cylinder in a decorative plait pattern.
- Pierce the top in a few places with a knife so the steam can escape (diagonal slits look nice).
- Seal the ends of the strudel, and brush with the remaining egg.
- Place on a baking sheet and allow to rest in the fridge for 15 minutes.
- 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.
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