{"id":7240,"date":"2023-09-12T15:56:40","date_gmt":"2023-09-12T13:56:40","guid":{"rendered":"https:\/\/asiagofood.noooserver.com\/strudel-di-funghi-porcini-e-patate-con-fonduta-di-castelmagno\/"},"modified":"2026-02-04T21:14:36","modified_gmt":"2026-02-04T20:14:36","slug":"porcini-and-potato-strudel-with-castelmagno-fondue","status":"publish","type":"post","link":"https:\/\/www.asiagofood.it\/en\/magazine-en\/cuisine\/porcini-and-potato-strudel-with-castelmagno-fondue\/","title":{"rendered":"Porcini and potato strudel with Castelmagno fondue"},"content":{"rendered":"<p>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.<\/p>\n<p>Once again, we roll up a filling that is truly remarkable, thanks to the presence of potatoes and our beloved porcini mushrooms!<\/p>\n<p>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.<\/p>\n<h4>Ingredients:<\/h4>\n<ul>\n<li>\n<h4>For the potato and porcini strudel<\/h4>\n<ul>\n<li>100 g Asiago Food frozen porcini mushrooms<\/li>\n<li>250 g boiled and diced potatoes<\/li>\n<li>2 cloves of garlic<\/li>\n<li>2 tablespoons extra virgin olive oil<\/li>\n<li>1 sprig of fresh thyme<\/li>\n<li>1 roll of ready-made puff pastry<\/li>\n<li>melted butter, to taste<\/li>\n<li>salt and pepper<\/li>\n<\/ul>\n<\/li>\n<li>\n<h4>For the Castelmagno cheese fondue<\/h4>\n<ul>\n<li>15 g butter<\/li>\n<li>150 g of heavy cream<\/li>\n<li>200 g of Castelmagno cheese<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h3>Preparation<\/h3>\n<p>Turn on the oven and set it to a temperature of 180\u00b0C.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<div class=\"css-186bnk2 css-1rcne62-stack css-1imox1-stackGridRows css-1br7676 css-1hjjleq css-thqn8b\">\n<div class=\"css-186bnk2 css-1rcne62-stack css-1imox1-stackGridRows css-1bjhv8d css-1vznryd\">\n<div>\n<p class=\"css-ylni64 css-pelz90 css-0 css-gylvem-textDisplay css-bmcd97-textWhiteSpace css-0 css-7bji7i-wordBreak\">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.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"555\" class=\"alignnone size-medium wp-image-3492\" src=\"http:\/\/asiagofood.noooserver.com\/wp-content\/uploads\/2022\/09\/strudel-di-funghi-porcini-asiago-food-900x555.jpg\" alt=\"\" srcset=\"https:\/\/www.asiagofood.it\/wp-content\/uploads\/2022\/09\/strudel-di-funghi-porcini-asiago-food-900x555.jpg 900w, https:\/\/www.asiagofood.it\/wp-content\/uploads\/2022\/09\/strudel-di-funghi-porcini-asiago-food-500x308.jpg 500w, https:\/\/www.asiagofood.it\/wp-content\/uploads\/2022\/09\/strudel-di-funghi-porcini-asiago-food.jpg 918w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/>\n<p>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.<\/p>\n<p>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&#8217;t come out. Brush the surface of the strudel with butter again.<\/p>\n<div class=\"css-186bnk2 css-1rcne62-stack css-1imox1-stackGridRows css-1br7676 css-1hjjleq css-thqn8b\">\n<div class=\"css-186bnk2 css-1rcne62-stack css-1imox1-stackGridRows css-1bjhv8d css-1vznryd\">\n<div>\n<p class=\"css-ylni64 css-pelz90 css-0 css-gylvem-textDisplay css-bmcd97-textWhiteSpace css-0 css-7bji7i-wordBreak\">Take some baking paper, lay it on a baking tray, and gently place the strudel on top. Bake for 30\/35 minutes.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<h3>Preparation of Castelmagno cheese fondue<\/h3>\n<p>While the strudel is in the oven, you can focus on preparing the fondue.<\/p>\n<p>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&#8217;s best to turn off the heat and keep the cream warm.<\/p>\n<p>If you don&#8217;t have Castelmagno cheese, Taleggio or Montasio cheese will still be perfect.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"853\" class=\"alignnone size-medium wp-image-3494\" src=\"http:\/\/asiagofood.noooserver.com\/wp-content\/uploads\/2022\/09\/strudel-di-funghi-porcini-e-patate-con-fonduta-di-castelmagno-ricetta-veloce-900x853.jpg\" alt=\"\" srcset=\"https:\/\/www.asiagofood.it\/wp-content\/uploads\/2022\/09\/strudel-di-funghi-porcini-e-patate-con-fonduta-di-castelmagno-ricetta-veloce-900x853.jpg 900w, https:\/\/www.asiagofood.it\/wp-content\/uploads\/2022\/09\/strudel-di-funghi-porcini-e-patate-con-fonduta-di-castelmagno-ricetta-veloce-500x474.jpg 500w, https:\/\/www.asiagofood.it\/wp-content\/uploads\/2022\/09\/strudel-di-funghi-porcini-e-patate-con-fonduta-di-castelmagno-ricetta-veloce.jpg 950w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/>Porcini mushroom and potato strudel with Castelmagno cheese fondue<\/p>\n<p>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.<\/p>\n<p>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!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The savory version of the strudel with porcini mushrooms and potatoes, served with fondue, is a delightful twist on the&hellip;<\/p>\n","protected":false},"author":4,"featured_media":3491,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[117,121,123],"tags":[],"categoria_prodotto_articolo":[200],"class_list":["post-7240","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","category-cuisine","category-second-courses","categoria_prodotto_articolo-dried-and-frozen-mushrooms"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.asiagofood.it\/en\/wp-json\/wp\/v2\/posts\/7240"}],"collection":[{"href":"https:\/\/www.asiagofood.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.asiagofood.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.asiagofood.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.asiagofood.it\/en\/wp-json\/wp\/v2\/comments?post=7240"}],"version-history":[{"count":6,"href":"https:\/\/www.asiagofood.it\/en\/wp-json\/wp\/v2\/posts\/7240\/revisions"}],"predecessor-version":[{"id":9576,"href":"https:\/\/www.asiagofood.it\/en\/wp-json\/wp\/v2\/posts\/7240\/revisions\/9576"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.asiagofood.it\/en\/wp-json\/wp\/v2\/media\/3491"}],"wp:attachment":[{"href":"https:\/\/www.asiagofood.it\/en\/wp-json\/wp\/v2\/media?parent=7240"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.asiagofood.it\/en\/wp-json\/wp\/v2\/categories?post=7240"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.asiagofood.it\/en\/wp-json\/wp\/v2\/tags?post=7240"},{"taxonomy":"categoria_prodotto_articolo","embeddable":true,"href":"https:\/\/www.asiagofood.it\/en\/wp-json\/wp\/v2\/categoria_prodotto_articolo?post=7240"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}