Mushroom Phyllo Strudel
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Yields:
-
2 strudels
ingredients
- 1 lb mushroom, diced
- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 tablespoons sherry wine
- 1 tablespoon fresh thyme or 2 teaspoons dried thyme
- 3 tablespoons cream
- salt
- fresh ground black pepper
- 8 sheets phyllo pastry
- 1⁄4 - 1⁄2 cup butter (for brushing phyllo)
directions
- Preheat oven to 375.
- Saute mushrooms in butter and olive oil till well-softened.
- Add sherry, thyme, cream, and salt/pepper and cook till thickened.
- Lay out the phyllo sheets, brushing each sheet with melted butter.
- Cut in half so you have two equal rectangles.
- Spread half the mushroom mixture over one of your phyllo rectangles, leaving a 1-inch border around the edges.
- Fold the short side edges over the mushroom mixture and then roll the whole thing lengthwise so you have a long, fat cylinder with no mushroom filling poking out.
- Repeat with remaining mushroom mixture and the other rectangle.
- Place rectangles side-by side, seam-side down, on a baking sheet, and bake in oven 20 minutes or until golden brown.
- Let rest for 10 minutes, then slice and serve.
- **Alternate preparation: Using two phyllo sheets at a time, cut into 6-8 strips and prepare as you would for spanakopita, folding each strip into a triangle.
- Use a Tbsp
- of the mushroom filling for each one.
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Reviews
-
No need to worry if your guests & family will love these. They won't last long. I made individual triangles and the receipe made 2 dozen The sherry mellows the flavor of the mushrooms and gives a slight mysterious edge to them. I froze them on a cookie sheet and then in plastic wrap and boxed them. I did add 8 drops of hot sauce. Thanks Tracey K , great recipe
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I finally got around to making these last night! We really liked them, though I think next time I will follow S'kat's lead and add a bit of cheese to the mixture. I think that would give it just the right kick of flavor to make this truly outstanding. I made the triangles, and they took about 15 minutes in the oven. Thanks for the recipe, Tracy! :)
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I made these as companions to spinach spanakopitta's during canarygirl's Spanakopitta class. They were a hit, though I did make a little change: herbed goat cheese and a bit of parmesan were added to the mushrooms once they came off the heat. Absolute perfection. I made cylinders that were brushed with butter just before being placed into the oven. Unfortunately, there were no leftovers for me. I can't wait to make them again!
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Really nice recipe -- very simple, straightforward, and tasty. I added several tablespoons of "artisan cheese spread with fresh herbs" and used half-and-half and white wine instead of heavy cream and sherry. I did find it a bit bland when it was right out of the oven, but a few hours later the flavors had deepened and it was great. Very nice leftovers, although next time I will make an effort to be more sparing with the butter as this is a very rich dish.
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Tweaks
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Really nice recipe -- very simple, straightforward, and tasty. I added several tablespoons of "artisan cheese spread with fresh herbs" and used half-and-half and white wine instead of heavy cream and sherry. I did find it a bit bland when it was right out of the oven, but a few hours later the flavors had deepened and it was great. Very nice leftovers, although next time I will make an effort to be more sparing with the butter as this is a very rich dish.
RECIPE SUBMITTED BY
Tracy K
United States
I'm a 32-year-old Web writer/editor with a passion for cooking good food. Currently I am (still)trying to find an uninterrupted weekend afternoon so that I can bake a loaf of bread from scratch!
I am also a singer with a local (Washington DC-area) a cappella group... you can check us out at the web site above!