Prep 20 mins
Cook 50 mins
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!
- 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
- 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.
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.