Sweet Potato Portobello Strudel #thestrudelproject
When I studied in Austria, there was this delightful little restaurant called the Strudel Stube. It was tucked up a narrow street at the top of a hill and decorated with Austrian flair of wooden benches and heavy, hunter-green decor. I want to remember the waitresses wearing dirndls, but I’m pretty sure that is an embellishment of my memory. It was a magical place where everything on the menu was some sort of strudel: mixed vegetables, potatoes, meat, cheese, cherry, apple.
I would have eaten there every day, if it weren’t for my student non-income and that one time, my friend bit down on a large piece of glass as she took a bite on her strudel of choice. The Fräulein was very defensive when confronted with glass that was the size of the a large gum ball. She said the strudels were made elsewhere and wasn’t responsible. We had to pay for everything, no American customer service there. We never went back and I heard it eventually closed.
In my obsession with learning to make traditional strudel dough, I always dreamed of making savory ones like the Stube had…. sans the glass shards. So, today, I decided to make a sweet potato and portobello mushroom dough.
Sweeet Potato and PortobelloFilling
1 diced red onion
3 tablespoons vegetable oil
4 sweet potatoes
4 portabello mushrooms, cut into small squares
1 egg
¼-½ teaspoon Chimayo chile powder
a dash of fresh nutmeg
salt and pepper to taste
Serve with sour cream
Chop and saute the onions in oil add the portobellos and cook until soft
Boil the sweet potatoes, peel and puree with an immersion blender. Add spices, salt and pepper.
Mix in egg and onions and portobellos.
Spread the filling and roll strudel.
Snake into a baking sheet, generously brush with butter and bake at 350 degrees for about an hour.
Mahlzeit!
Sweet Potato Portobello Strudel #thestrudelproject was originally published on Trowel & Fork
