Asiago Food 
The savory version of the strudel with porcini mushrooms and potatoes, served with fondue, is a delightful twist on the traditional sweet pastry filled with fruits.
Once again, we roll up a filling that is truly remarkable, thanks to the presence of potatoes and our beloved porcini mushrooms!
The recipe for the strudel with porcini mushrooms and potatoes with fondue will allow you to serve a simple yet impressive appetizer for a special lunch or dinner. If you serve a generous portion accompanied by a side of vegetables, it can even become a substantial main course.
Porcini mushroom and potato strudel recipe with Castelmagno cheese fondue
Preparing the recipe for porcini mushroom strudel is incredibly easy and quick. This dish is perfect for those who have limited time to spend in the kitchen.
Ingredients for 4/6 servings:
- For the potato and porcini strudel
- 100 g Asiago Food frozen porcini mushrooms
- 250 g boiled and diced potatoes
- 2 cloves of garlic
- 2 tablespoons extra virgin olive oil
- 1 sprig of fresh thyme
- 1 roll of ready-made puff pastry
- melted butter, to taste
- salt and pepper
- For the Castelmagno cheese fondue
- 15 g butter
- 150 g of heavy cream
- 200 g of Castelmagno cheese
Preparation
Turn on the oven and set it to a temperature of 180°C.
Take a pan and pour in 2 tablespoons of extra virgin olive oil, 2 cloves of garlic, and a sprig of fresh thyme. Turn on the heat and brown the garlic for a few minutes.
Now, slice the frozen porcini mushrooms into small pieces and add them to the pan. Cook for about ten minutes, seasoning with salt and pepper to taste.
Once cooked, add the previously boiled and cubed potatoes to the mushrooms, remove the two cloves of garlic and the sprig of thyme, then let it all cool down.
Mushroom and potato strudel
Spread out the ready-made puff pastry on a surface, keeping the parchment paper that will help us roll up the strudel. Pour the potato and mushroom filling in the center of the pastry.
Meanwhile, melt some butter in a pan that will be used to seal the strudel and give it a golden and crispy texture. Roll up the pastry and seal the edges well so that the filling doesn’t come out. Brush the surface of the strudel with butter again.
Take some baking paper, lay it on a baking tray, and gently place the strudel on top. Bake for 30/35 minutes.
Preparation of Castelmagno cheese fondue
While the strudel is in the oven, you can focus on preparing the fondue.
In a small saucepan, combine the butter, diced Castelmagno cheese, and fresh heavy cream. Cook in a bain-marie and whisk until the ingredients are melted and smooth. You will obtain a velvety cream. It will be ready in no time, so it’s best to turn off the heat and keep the cream warm.
If you don’t have Castelmagno cheese, Taleggio or Montasio cheese will still be perfect.
Porcini mushroom and potato strudel with Castelmagno cheese fondue
After 30-35 minutes, the strudel is ready! Take it out of the oven and let it rest for a few minutes, then cut it into slices about 4 cm thick.
Place a slice of strudel on a plate, cover it with 3 generous tablespoons of fondue, and serve. You will have prepared a simple but very tasty recipe. We recommend it to all the sweet tooths!
