Mushroom Strudel
photo by Nimz_
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 226.79 g shiitake mushroom, cleaned and sliced (woody stems removed)
- 453.59 g cremini mushroom, cleaned and sliced
- 44.37 ml extra virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced (or more)
- salt and pepper
- 118.29 ml white wine
- 2.46 ml fresh thyme
- 59.14 ml fresh basil leaf, torn, packed
- 118.29 ml baby spinach leaves, packed
- 2.46 ml fresh grated fresh lemon rind
- 226.79 g asiago cheese or 226.79 g goat cheese, crumbled
- 177.44 ml fine breadcrumbs
- 4 sheet phyllo dough
- 44.37 ml melted sweet butter
directions
- In a large skillet, over medium heat, combine oil, mushrooms, onion and garlic.
- Season with salt and pepper.
- Stir frequently, until mushrooms have released their liquid and most of that liquid is evaporated.
- Add the wine, the thyme, the basil, the spinach and the lemon rind.
- Saute until the liquid is evaporated.
- Transfer to a bowl and allow to cool.
- Stir in cheese, 4 tablespoons of the breadcrumbs.
- Preheat oven to 350°F.
- Line a cookie sheet with buttered parchment paper.
- Lay out one sheet of phyllo, brush with melted butter, top with another sheet of phyllo and brush again with butter.
- Repeat (using in total four sheet of dough).
- Sprinkle breadcrumbs over the phyllo dough.
- Lay out mushroom mixture over one end of Phyllo dough.
- Carefully roll into a strudel, tucking in the ends.
- Brush the strudel with butter.
- Bake until golden and crisp--about 30 minutes.
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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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>