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Vegetarian strudel with port sauce
Fruit and vegetables
150g/5¼oz
chestnut mushrooms
1
garlic
clove
150g/5¼oz
leeks
, trimmed, well washed, drained and roughly chopped
5
tomatoes
, skinned, de-seeded and chopped
1 large
onion
, sliced
75g/3oz
chestnut mushrooms
, sliced
2
garlic
cloves, crushed
Cooking ingredients
Olive oil
, for frying
Salt and freshly ground
black pepper
2 tbsp
olive oil
100ml/3½fl oz
vegetable stock
Drinks
Good glug of
port
Dairy, eggs and chilled
Knob of
butter
250g/9oz
ricotta
cheese
250g/9oz full-fat
cream cheese
18 pieces
filo pastry
(23cm x 15cm/ 9in x 6in)
25g/1oz cold
butter
, cubed
Other
200ml/7¼fl oz
red wine
Back to recipe
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