6 Reviews

Made these for a Christmas day appetizer and they were super delicious! I used oz of Shitake, 6 oz of crimini and about 1 lb of button mushrooms. I used about 3 oz of feta and 3 oz of parmesan, a large handful of spinach and 3/4 cup of wine. It took some extra time to cook down, but the flavor was worth it. I used 6 pieces of phyllo per roll and I got 3 long skinny rolls, but forgot to use the basil until the last roll (darn!). I cut into bite sized pieces before cooking so the phyllo wouldn't crumble and they turned out really beautiful! Super easy to put together but they look like something that was professionally prepared! I'm so bummed that I forgot to take a picture - they really were pretty! Thanks for posting - I'll definitely be making these again!

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MarlaM December 26, 2010

I didn't follow the recipe as written; I used the filling in frozen phyllo cups instead of rolling a strudel. They were absolutely delicious and made a great appetizer!

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dani1122 January 13, 2008

The "carefully roll into a strudel" direction flummoxed us a little bit, since this was the first strudel any of us had made--we wound up with something that looked like a giant burrito! So, so tasty, though. :)

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oakenguy October 18, 2007

I only could find white button mushrooms while I was at the store, but this was still excellent. I bet it would be even better with the more "woodland" type mushrooms. I did reduce the amount of fresh basil, but only because I did not have the total amount called for on hand. I used asiago cheese.

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SLColman November 05, 2006

Awesome. I loved the combination of flavors. I used baby bella mushrooms, which is what I had, but other than that made as directed. I was only able to used about 1/2 the mushroom filling for the strudel, so next time I'll cut back on the mushrooms by about half as Bergy did. Thanks Kate

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~Nimz~ April 07, 2006

What a shame that this was not reviewed during the contest it is wonderful! I used white mushrooms (had them on hand) and only about 3/4 lb total, there was still ample filling.Because I cut back on the mushrooms I also cut back a bit on the Asiago cheese. T he combination of herbs and ingredients gives an "altogether" flavor sensation where one ingredient does not overpower another. This recipe is well woth the effort to make it. One trick that I have done in the past with Phyllo Strudels is if you are serving them as appetizers, cut throught the strudel unbaked into the serving size pieces. It doesn't flake quite as much. However if you do this leave the studel as if it is whole on the baking sheet. Use a very sharp knife (as you can see in the pictures I did not do it for recipe).Thanks Chef Kate for a winner of a recipe

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Bergy April 04, 2005
Mushroom Strudel