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Mushroom strudel with pea mousse
35 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 506
  • Fat about 29g
  • Carbohydrates about 42g
  • Protein about 13g
This is needed
This is needed for 4 people
Pea mousse
  • 0.5 dl vegetable bouillon
  • 100 g frozen peas, defrosted
  • 0.5 tbsp lemon juice
  • 1 dl cream
  • 1 gas cartridge
Pastry
  • 0.5 tsp salt
  • 200 g white flour
  • 1 fresh eggs
  • 3 tbsp sunflower oil
  • 4 tbsp lukewarm water
Filling
  • 1 tbsp butter, melted
  • 1 onions, finely chopped
  • 0.75 tsp salt
  • 3 tbsp cream
  • 500 g mixed mushrooms (e.g. button, king oyster, oyster), cut into slices
  • a little pepper
  • 1 tbsp cognac
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And that's how it's done
And that's how it's done
Pea mousse
Bring the stock to the boil, simmer the peas for approx. 4 mins., mix with lemon juice, leave to cool. Puree the peas with 2 tbsp of cream until smooth. Transfer to a whipped cream maker along with the remainder of the cream, shake well, refrigerate for approx. 1 hr.
Pastry
Mix the flour and salt. Beat the egg lightly with the water, add to the flour mixture along with the olive oil. Combine with a risotto spoon and knead to form a smooth dough. Leave to rest for approx. 30 mins. under a bowl rinsed in hot water.
Filling
Heat the butter and sauté the onion. Add the mushrooms, season. Sauté the mushrooms, covered, for approx. 5 mins. Add the cream and cognac, reduce the liquid and allow the mushrooms to cool. Then, on a lightly floured surface, roll out the dough as thinly as possible into a rectangle and place on a cloth. Dust your hands with flour and carefully stretch the dough until it is approx. 45 x 55 cm in size, brush with butter, spread the filling over the top, leaving a gap of approx. 2 cm all the way around. Fold the pastry ends inwards. Roll up the strudel, using the tea towel to help you. Transfer the strudel to a baking tray lined with baking paper. Brush with butter. Bake for approx. 25 mins. in the centre of an oven preheated to 200°C. Serve with the pea mousse. Pea foam (version that does not use a whipped cream maker): Beat the cream until stiff, carefully fold into the lukewarm pea puree.