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Published on Mar 17, 2011
Mushroom Strudel, Apple and Red Cabbage Sauté with Hydroponic Pea Shoot Salad
Mushrooms are one of my favourite things to cook and they provides a great 'meaty' texture to any dish. This instalment of Farm to the Table showcases a vegetarian dish that meat lovers are guaranteed to love!
Strudel Mix 3 King Oyster Mushrooms 1 Cluster of Oyster Mushrooms 4 Shiitake Mushrooms 4 Cremini Mushrooms 1 medium Onion, small dice 4 cloves of garlic Thyme, Savoury Oregano 1/3 cup wine 200grams Cream Cheese ¼ Cup 35% Cream Phyllo Pastry 1/3 Butter, melted
Cabbage Saute 1 quarter of Red Cabbage 1 Tbl Butter + 2 Tbl Butter 1/3 Cup of Apple Cider Vinegar 1 Apple, julienne 1 Lemon