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Air-fryer mushroom and nut strudel recipe

Air-fryer mushroom and nut strudel recipe

7 ratings

Our savoury take on the traditional sweet, this mushroom and nut strudel is stuffed with all of the good stuff then rolled in deliciously light shortcut pastry before cooking for just over half-an-hour in the air-fryer. A great vegan centrepiece idea. See method

  • Serves Serves 6-8
  • Takes 40 mins
  • 388 calories / serving
  • Vegan
  • Vegetarian

Ingredients

  • 2 tbsp olive oil​
  • 100g shallots, finely chopped
  • 150g baby chestnut mushrooms, quartered
  • 3 cloves garlic, crushed
  • ¼ tsp dried sage
  • 2 sprigs thyme, plus extra to garnish
  • ½ veg stock cube, crumbled
  • 200g Tesco Mixed Nuts
  • 30g porridge oats
  • 320g Tesco Ready Rolled Shortcrust pastry
  • 2 tbsp Tesco unsweetened almond milk drink
  • 10g flaked almonds

Each serving contains

  • Energy

    1610kj
    388kcal     19%

  • Fat

    29g 42%

  • Saturates

    6g 30%

  • Sugars

    2g 2%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 20.4g Protein 9.1g Fibre 3.1g

Method

  1. Heat the oil in a large frying pan over medium heat. Add the shallots, mushrooms, garlic, dried sage and 2 sprigs of thyme. Cook for 10mins, or until the shallots have softened. Season with salt and plenty of black pepper.
  2. While cooking, roughly blitz the nuts in a food processor or chop, leaving a few chunky pieces. Add the nuts to the pan and cook for 2-3mins to toast.
  3. Add the porridge oats and crumble over the stock cube. Pour in 100ml boiling water and let bubble until thick, about 1min. Remove the thyme sprigs.
  4. Take the pan off of the heat and set aside to cool for 10mins. If the filling is too hot the pastry will melt before it cooks. Take the pastry out of the fridge.
  5. Preheat the air-fryer to 200C.
  6. Unroll the pastry and heap the cooled filling into the centre. Brush the edges with some almond milk and fold up the sides and ends, crimping together. Cut away any excess pastry, you may use it to decorate the top.
  7. Carefully turn the strudel seam-side down on the paper. Brush the top with almond milk and sprinkle with thyme leaves and the flaked almonds. Use the paper to lift it into the air-fryer and cook for 16-18mins, until the top is dark golden brown. Gently turn the strudel over and let the underside cook for 2-4mins until beginning to turn golden.
  8. Lift out of the air-fryer onto a serving plate and garnish with sprigs of thyme. Let stand for 5mins before slicing and serving with your favourite vegetable gravy.

Tip: You can use festive cookie cutters with any scrap pastry to decorate the top of the strudel if you’d like. Serve with your favourite veggie gravy and cranberry sauce.

See more Christmas air-fryer recipes

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