Forget the usual rustic dishes and get ready to fall in love with the strudel with porcini mushrooms and scamorza, a masterpiece of flavor that combines the crispness of puff pastry, the enveloping aroma of porcini mushrooms, and the melty softness of smoked scamorza. A perfect dish for any occasion.
This savory strudel is a true embrace of autumnal flavors, ideal for a special lunch, a dinner with friends, or a buffet that will leave everyone speechless. Its preparation is simple, but the result is an explosion of flavor that will win you over at the first bite.
The magic of this strudel lies in the quality and freshness of its ingredients.
Porcini Mushrooms: undeniably the stars, fresh or rehydrated dried porcini mushrooms give the filling an earthy note and a distinctive aroma. Sautéed in a pan with oil and garlic, they release all their aroma, enriched with a touch of fresh parsley and thyme.
Scamorza: this cheese, with its sweet and slightly smoked flavor, melts perfectly, creating an irresistible melty filling. Its creamy texture pairs perfectly with the density of the mushrooms.
Puff Pastry: a high-quality puff pastry roll is the ideal base, ensuring a golden and crispy crust that encloses the heart of the filling. A sprinkle of sesame seeds on top adds a crunchy touch and an even more inviting appearance.
Preparing this strudel is very easy! Just roll out the pastry, place the mushroom filling and slices of scamorza, gently roll it up, and bake. In just a few minutes, your kitchen will fill with a delicious aroma that anticipates the goodness of this dish. Try it and discover how simple ingredients can transform into an extraordinary recipe.
Also try these other delicious savory strudels:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Strudel with Porcini Mushrooms and Scamorza
- 1 roll puff pastry
- 5 oz porcini mushrooms
- 7 oz scamorza cheese
- 1 clove garlic
- 1 bunch parsley
- 1 tbsp thyme
- 2 pinches salt
- 3 tbsps extra virgin olive oil
- 1 tbsp sesame seeds
Preparation of Strudel with Porcini Mushrooms and Scamorza
Clean the fresh porcini mushrooms, removing the dirt first with a brush and then with a slightly damp cloth. Then, cut them into cubes.
In a pan, brown the garlic clove with the olive oil and add the porcini mushrooms. Salt and cook over moderate heat for about ten minutes, stirring occasionally.
Finally, add the fresh parsley and thyme and remove the pan from the heat.
Cut the scamorza cheese into not too thick slices.
Roll out the puff pastry on the work surface and distribute a first layer of scamorza, followed by the porcini mushrooms, and cover with the remaining slices of scamorza.
Close the pastry to form a roll and seal the edges well. Place the strudel on a baking sheet covered with parchment paper, brush the surface with a little oil, and sprinkle with sesame seeds.
Bake in a preheated oven at 392°F for 25-30 minutes.
Storage of Porcini Mushroom and Scamorza Strudel
The strudel with porcini mushrooms and scamorza can be stored in an airtight container in the refrigerator for 2-3 days. To enjoy it at its best, I recommend reheating it in the oven for about ten minutes (at 320°F).
Related Recipes
Related Recipes
FAQ
Can I use dried porcini mushrooms?
Absolutely, soak the dried porcini mushrooms in lukewarm water for at least 20-30 minutes until they have softened. Squeeze them well before cooking and use the filtered soaking water to enhance the filling’s flavor.
What other cheeses can I use instead of scamorza?
You can opt for other cheeses that melt well, such as provolone, pizza mozzarella (well-drained), or fontina. Each will give a different flavor to your strudel.
Can I add other ingredients to the filling?
Yes! You can add speck, sausage, or vegetables like spinach or zucchini to further enrich the flavor of the strudel.
Can the strudel be prepared in advance?
You can prepare the filling in advance and store it in the refrigerator. Alternatively, you can also prepare the whole strudel, keep it in the fridge, and bake it the next day.
