Recipe by spatchcock
This is an adopted recipe that I've not yet had the chance to try, although it looks wonderful. Any reviews by those who make this recipe before I do (or after, of course) would be appreciated. Thanks!
Top Review by Sassy_Apple
This is a really good recipe for mushroom strudel. Though instead of making a log to slice for 16, I made them into spanikopita like triangles and used them as a side dish paired with honey mustard chicken. Also, I didn't use the ham or the mustard or parlsey thinking they would be a bit much in this delightfully light and tasty dish.
- 3 tablespoons butter
- 1 large onion, chopped
- 1⁄3 cup sweet red pepper, Diced
- 2 garlic cloves, minced
- 7 cups mushrooms, Sliced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon thyme
- 2 teaspoons lemon juice
- 1⁄2 cup black forest ham, Diced
- 1⁄2 cup mozzarella cheese, Shredded
- 1⁄4 cup fresh parsley, Minced
- 2 tablespoons fine breadcrumbs
- 8 phyllo pastry sheets
- 1⁄3 cup clarified butter, Melted
- 2 teaspoons Dijon mustard
- 1⁄4 cup parmesan cheese, Grated
Directions See How It's Made
- In large frying pan, melt 3 tablespoons butter over medium heat.
- Cook onion, red pepper and garlic until softened, about 5 minutes.
- Add mushrooms; increase heat to medium high and cook, stirring often, until mushrooms are tender and all moisture has evaporated.
- Season with salt, pepper, thyme and lemon juice.
- Remove from heat; stir in ham, mozzarella cheese, parsley and breadcrumbs.
- Taste and adjust seasoning.
- Let cool.
- Divide mushroom filling in two portions.
- Brush 4 sheets of phyllo pastry lightly with melted butter; stack neatly one on top of the other.
- About 1 inch from one long edge of phyllo pastry, spread half of mustard in a 2 inch wide strip, leaving a 1 inch border on both sides.
- Over mustard, spread half of the mushroom filling.
- Dust filling and phyllo pastry with half the parmesan cheese.
- Turn up bottom edge of pastry over mushroom filling; turn both side edges in the brush this exposed phyllo pastry on bottom and edges with butter.
- Roll up, jelly roll fashion, loosely but compactly.
- Place, seam down, on baking sheet.
- Repeat with remaining phyllo pastry, butter, filling and parmesan cheese.
- Brush top with butter; with sharp knife cut 8 slits on diagonal, on top of each roll, through top 2 layers of phyllo pastry.
- Bake at 375 degrees F over for about 25 minutes or until pastry is golden and crisp.
- Let cool for about 5 minutes before slicing.