Truffle infused mushrooms, sun dried tomato and goat cheese strudel




Portobello mushrooms 100gms

Button mushrooms.      100gms

Sun dried tomatoes.      50gms

Shallots chopped.        30gms

Garlic chopped.              15gms

Salt                                   AR

Pepper.                             AR

Filo pastry.                       5 sheets

Butter.                              50gms

Chopped parsley.            30gms

Truffle oil.                         15ml

Thyme                                  2 springs



  1. On a medium heat, add 25gms of butter and sauté the shallots, garlic till translucent
  2. Add the Portobello mushrooms, bottom mushrooms and mix well and cook till it dries out.
  3. Add the sundried tomato n mix well
  4. Season with salt and pepper
  5. Add the parsley and set aside the cool slightly
  6. Add the goat and mix well
  7. For the filo pastry, laminate each sheet with butter in between to bind them all together.
  8. Fill the center with the mushroom filling and roll to a neat roulade
  9. Brush the outside with and bake in the oven @180 degrees for 15/20 mins or till golden brown

Aziz Rajab

Chef Aziz is a professional chef, trainer & passionate Saucier, who completed his training at the Escoffier Hotel School in Nairobi. He has not only achieved a tall order of success in his career as chef in the Hospitality Industry but also managed to touch the lives of keen learners as a Chef trainer. He believes perfection is attainable and makes sure its at the heart of his cooking, leading him to have a sharp eye for detail. The Kitchen is his home as his comfort with food transcends onto the plate.

More Posts

Be first to comment