Neven Maguire's Mushroom Strudel

INGREDIENTS

• 2 Tbsp Simply Better Italian Extra Virgin Olive Oil
• 4 Garlic Cloves, crushed
• 2 Packs Simply Better Irish Organic Shiitake and White Beech Mushrooms, sliced
• 1 Carton Simply Better Organic Butter Beans, drained
• 1 Jar Simply Better Italian Mushroom & Truffle Sauce
• 1 Pack Simply Better Irish Farmhouse Ardsallagh Goat’s Cheese
• 1 Pack Simply Better Ready to Roll All Butter Puff Pastry
• Plain Flour, for dusting
• 1 Simply Better Free Range Corn Fed Egg, beaten with 1 Tbsp Milk
• Simply Better Oriel Sea Salt & Freshly Ground Pepper

METHOD

1. Heat the oil in a non-stick frying pan and sauté the garlic for 1 minute. Add the mushrooms, then season and sauté for another 3-4 minutes until all the liquid has evaporated. Add the butter beans and toss to combine. Pour in half the jar of the mushroom & truffle sauce and cook, stirring until warmed through. Season to taste and leave to cool and then break in lumps of the goat’s cheese. Cover with clingfilm and chill. This can be made up to 2 days in advance.
2. When ready to cook preheat the oven to 200°C (400°F/Gas Mark 6). Cut the pastry in half then roll out each piece onto a lightly floured board into large rectangles – one 30cm x 18cm and the other 30cm x 20cm. Put the smaller rectangle on a baking sheet lined with parchment and then spoon on the mushroom mixture and brush the edges with egg wash. Carefully fold the other piece in half and make cuts into the pastry to form a pattern, then use to cover the mushroom mixture. Secure the edges with a fork and brush with the egg wash. Bake for 1 hour until golden brown. Transfer to a carving board and cut into slices to serve with the rest of the mushroom & truffle sauce that you’ve warmed through and poured into a small jug.