Last weekend, we bought a bag full of chestnuts. I planned chestnut coconut buns, chestnut soup, and some roasted chestnuts for a cold night. The chestnuts, though, had other plans. The first batch was roasted to black rocks in less than fifteen minutes. I lowered the temperature. The second batch didn't burn, but turned into rocks just the same. So I went ahead and boiled the whole lot. Then we made strudel.

Chestnut-mushroom-spinach strudel

Half a bag of tough chestnuts, boiled and chopped (about a cup)
A package of button mushrooms, chopped roughly
About a lb of frozen spinach
( The measures are deliberately vague, you can pretty much use as much or as less you want of all the above)
1 tbsp olive oil
1 tsp dried thyme
salt and pepper
a squirt of lime juice
1 ounce grated parmesan
8 sheets of frozen phyllo, thawed
A mixture of butter and olive oil (about 2 tbsp)

– Heat the oil in a skillet.
– Add the mushrooms and saute until they release water.
– Add spinach, chestnuts, salt, pepper, thyme and cook for about five minutes.
– Add the grated parmesan and the lime juice. Nutrional yeast might be a good sub.
– Pre-heat oven to 350 degrees.
– Line a baking sheet with parchment.  Lay down one sheet of phyllo, brush with oil-butter mixture, lay another sheet on top, brush.
– Add about a cup of the mixture at the shorter end, roll like a cigar, fold under the edges.
– Repeat with other sheets.
– Brush the cigars with more butter-oil mixture. Score into bite sized pieces.
– Bake for about 25 minutes, until golden.

Cool for a couple of minutes, cut with a sharp knife, serve with something tomato-ey and a hot cup of tea.

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About purplesque

Psychiatrist, cook, bookworm, photographer. Not necessarily in that order.
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