Sausage-Stuffed Bread Strudel with Savory Herb Mushrooms

Sausage-Stuffed Bread Strudel with Savory Mushroom Tray

Category: Appetizers
Serves: 1

Ingredients

Instructions

For the Bread Strudel

1. Prepare the Dough:

   • In a large mixing bowl, sift together the Manitoba flour and all-purpose flour.
   • In half of the water, dissolve the dry yeast and malt (or sugar). Once dissolved, add this mixture to the flour along with the remaining water.
   • Add the salt and extra virgin olive oil into the flour-water mixture.
   • Begin mixing the dough with a wooden spoon, then transfer it onto a lightly floured surface to knead by hand. Continue kneading until the dough is smooth, elastic, and well-formed.
   • Place the dough back into the bowl, cover it, and let it rise until doubled in size, around 1 hour.

2. Prepare the Sausage Filling:

   • While the dough is rising, heat a pan with a little extra virgin olive oil and sauté the garlic, finely chopped, until fragrant.
   • Remove the casing from the Luganega sausage and crumble the meat into the pan. Cook over medium heat until the sausage is browned.
   • Deglaze the pan with red wine, allowing it to evaporate. Add the wild fennel (or fennel seeds), and season with salt and black pepper. Set aside to cool.

3. Assemble the Strudel:

   • Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle.
   • Spread the cooled sausage mixture evenly over the dough, leaving a small border around the edges.
   • Sprinkle the Parmigiano Reggiano DOP over the sausage.
   • Carefully roll the dough into a strudel shape, starting from the shorter side.
   • Pinch the ends to seal, and cut off any excess dough. Use the leftover dough to create small decorative filigree shapes, if desired, and place them on top of the strudel for decoration.

4. Bake the Strudel:

   • Preheat your oven to 180°C (350°F). Transfer the strudel to a baking sheet lined with parchment paper.
   • Bake for approximately 30 minutes or until golden brown and cooked through.
   • Once baked, allow the strudel to rest for a few minutes before slicing.

For the Savory Mushroom Tray

1. Prepare the Herb Mix:

   • In a small bowl, finely chop the parsley, chives, and oregano, and combine them with the garlic.
   • Add a drizzle of extra virgin olive oil and a pinch of salt and black pepper to the herbs. Mix well.

2. Prepare the Mushrooms:

   • Clean the champignon mushrooms by wiping them gently with a cloth (avoid washing them directly under water to preserve their texture).
   • Slice the mushrooms into thin pieces.

3. Assemble the Mushroom Tray:

   • Grease a 25cm round baking dish with a bit of olive oil.
   • Sprinkle a thin layer of breadcrumb at the bottom of the dish.
   • Arrange the sliced mushrooms in the dish, creating an even layer.
   • Sprinkle the herb mixture over the mushrooms, followed by another layer of mushrooms.
   • Finish with a sprinkle of Grana Padano DOP and breadcrumbs for a crispy topping.

4. Cook the Mushrooms:

   • Place the mushroom tray in the microwave (or oven) on high power and cook for about 10 minutes, or until the mushrooms are tender and the top is golden.
   • Remove from the microwave and serve either warm or at room temperature.

Notes

• Serving Tips: This dish is perfect for serving as a hearty appetizer before a main meal, offering a combination of savory sausage and earthy mushrooms that will delight your guests.
• Storage: Both the strudel and the mushroom tray can be stored in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
• Vegetarian Version: For a vegetarian twist, replace the sausage with a plant-based sausage or a mixture of sautéed vegetables, such as spinach and ricotta.

Enjoy the delicious fusion of homemade bread strudel filled with savory sausage and a rich, aromatic mushroom tray—perfect for impressing at any gathering!