• 1/4 cup coriander seeds
  • 2 Tablespoons cumin seeds
  • 1 Tablespoon black peppercorns
  • 2 teaspoons cardamom pods
  • Two 3-inch cinnamon sticks
  • 1 teaspoon whole cloves
  • 1 whole nutmeg
  • 4 Shallots (or onions if you must)
  • 1/2 Tsp Sugar
  • 1.5 Tbspn Water
  • 16 Ounces of Sliced Mushrooms
  • 2/3 Cup Sour Cream
  • 1/4 Cup Fresh Parsley
  • 1/2 Tsp Salt
  • 1 Tbspn Fresh Thyme
  • 1/4 Tsp Fresh Ground Pepper
  • 8 Sheets of Puff Pastry
  • Panko Breadcrumbs
  • Melted Butter

Elea is a fun, quirky girl that loves to eat. Recently gone vegetarian, She finds herself very excited to find out just how many dishes there are that can be made without meat. She loves to bake and cook old family recipes and of course trying out new things all the time as well.

NICK’S NOTE: Mushrooms aren’t a typical part of Elea’s diet but as a new vegetarian and someone who loves trying new things I’m hoping I can convince her to add mushrooms as one more part of her diet that she’ll truly love!

What song should I listen to when I cook for you…

 

The Blues Brothers – Shake A Tail Feather 

 

ELEA’S MAGIC MUSHROOM MASALA STRUDEL


1) Take your first seven ingredients (Coriander seeds, Cumin seeds, Peppercorns, Cardamom Seeds, Cinnamon sticks, Cloves, Nutmeg) and pan dry roast them a couple minutes. It doesn’t take much so 1-2 minutes max on low.

2) Add those spices you just pan roasted to your mortar and pestle and crush as close to a rough powder as you can. This makes a lot more than you need but it’s a basic Masala spice mix so you can use the rest later.

3) Set aside 2 Tablespoons of this mix for this recipe.

4) Finely chop your Shallots and add to a pan with a bit of olive oil, and your sugar. Cook at medium for about 3 minutes.

5) Turn down your burner to low and add your water. Cover the pan and let cook stirring occasionally for about 7 minutes.

6) Add all the mushrooms to the pot and cook UNCOVERED on medium for about 20 minutes (OR until ALL the water from the mushrooms evaporate). You’ll have to stir pretty often in the beginning until the mushrooms let some of their juices into the pan then you can stir it every five or so minutes if you’d like.

puffy

7) Add Masala mix we made earlier and cook another minute or two then remove from heat and let cool to room temperature.

8) Once the mushrooms are about room temperature stir in  your sour cream, finely chopped thyme, and parsley and stir it around until it’s all uniform.

9) Roll out your 8 sheets of puff pastry to the same size. It’s ok to cheat and buy the frozen stuff and let it thaw. Puff pastry is a real bastard to try and do from scratch. The picture is the kind I have. Each box has two sheets.

10) Lay down one sheet and brush it with melted butter then spread a good layer of panko breadcrumbs on that layer.

11) Lay another sheet on top of that. Brush that sheet with butter and sprinkle with breadcrumbs again.

12) Lay a third sheet on top of this and spoon the mushroom mixture GENEROUSLY on this third sheet, keeping about an inch from the edges. Roll this fucker up like a big joint and tuck the edges under it. Put it on parchment paper on your pan seam side down and brush the whole thing with butter.

13) Repeat steps 10-12 again this makes two of these deliciously evil strudels!

14) Preheat the oven to about 300 degrees celsius, and then toss them in. Keep checking the bottom to make sure it’s not burning, but cook the dish until the puff pastry is a nice golden color.

15) Serve and try not to eat them all in one sitting!