Viewpointe Estate Winery 2019 Essex region Riesling with Mushroom, Pepper and Pesto Strudel.

Bruce 2020, Riesling, Viewpointe Estate Winery


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Viewpointe Estate Winery 2019 Essex region Riesling VQA

11.2% alc./vol. |

off-dry / medium-sweet with 34.7 g/L residual sugar |

8.0g acid |

Wine Style: Off-dry & Fruity

Mushroom, Pepper and Pesto Strudel.

A simple vegetarian dish perfect for making ahead to heat and serve.
Prep Time 30 mins
Cook Time 1 hr
resting time 30 mins
Total Time 2 hrs
Course Main Course
Cuisine vegetarian
Servings 6 people
Calories 285 kcal

Ingredients
  

Strudel

Pesto

  • 1 oz fresh basil roughly chopped
  • ½ lemon fresh squeezed
  • ¼ cup Parmesan grated

Instructions
 

  • Toast the walnuts in a large frying pan over a medium heat for 1-2 mins until golden and starting to pop. Transfer to a bowl; set aside to cool.
  • Heat 2 tbsp oil in the frying pan over a medium heat and fry the onion for 10 mins until lightly golden. Stir in the peppers and cook for another 3-4 mins until soft, then add the mushrooms and increase the heat to high. Fry for 10-15 mins, stirring frequently, until the mushrooms are golden and any liquid from them has evaporated. Stir in the garlic and thyme, fry for 2 mins, then transfer to a plate and set aside to cool completely.
  • Meanwhile, make the pesto. Tip all but 1 tsp of the toasted seeds into a food processor with the lemon juice, basil, parmesan, and 2 tbsp olive oil; season. Blend to a semi-smooth paste, adding 1 tbsp water to bring it together if necessary.Transfer to a bowl.
  • Preheat the oven to 400°F. Line a work surface with a rectangle of nonstick baking paper and place a filo sheet on top with a long edge closest to you. Brush all over with butter, then place another filo sheet on top. Repeat with 5 more sheets, but don’t butter the top layer.
  • Pile the mushroom mix into the middle of the pastry in a sausage shape, leaving a 10 cm border around the long edges and 5 cm around the short edges. Spoon over the pesto, smoothing with the back of a spoon for an even layer. Fold both shorter ends over the filling, then roll up from a long side to make a sausage shape with the seal facing down (make sure the ends are tightly sealed so it doesn’t burst open when cooking). Transfer to a baking sheet, still on the baking paper. Brush with more butter and scatter over the reserved seeds. Bake for 30-35 mins until golden and crisp.
  • Cut into chunky slices with a serrated knife to serve. Leftovers will keep for up to 3 days in the fridge
Keyword mushroom, pepper, strudel, vegetarian