Mushroom Strudel
9
People talking
I make it sort of fat and bulky when it's just for us; long and skinny and somewhat elegant when I'm serving it at a party. Servings are calculated based on appetizer portions.
- Ready In:
- 1hr
- Serves:
- Units:
Nutrition Information
9
People talking
ingredients
- 1⁄2 lb shiitake mushroom, cleaned and sliced (woody stems removed)
- 1 lb cremini mushroom, cleaned and sliced
- 3 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced (or more)
- salt and pepper
- 1⁄2 cup white wine
- 1⁄2 teaspoon fresh thyme
- 1⁄4 cup fresh basil leaf, torn, packed
- 1⁄2 cup baby spinach leaves, packed
- 1⁄2 teaspoon fresh grated fresh lemon rind
- 1⁄2 lb asiago cheese or 1/2 lb goat cheese, crumbled
- 3⁄4 cup fine breadcrumbs
- 4 sheets phyllo dough
- 3 tablespoons 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.
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RECIPE MADE WITH LOVE BY
@Chef Kate
Contributor
@Chef Kate
Contributor
"I make it sort of fat and bulky when it's just for us; long and skinny and somewhat elegant when I'm serving it at a party. Servings are calculated based on appetizer portions."
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the ingredient list calls for asiago cheese, but nowhere in the directions does it say when to add the cheese.
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Consider the size of phyllo you buy as it makes a big difference in where you pile on the filling. I was used to much longer sheets than what I found in the store this time and it threw me off. I made one which I call "the ugly studel" and two more elegant.
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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! -
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! -
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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