Mushroom Strudel
A savory strudel filled with earthy mushrooms, often sautéed with aromatics like onions and garlic, and sometimes enhanced with herbs and cheese. Encased in flaky phyllo or puff pastry, it makes an elegant appetizer or a light vegetarian main course.
🧂 Ingredients
- 12 oz Cremini mushrooms(sliced)
- 1 tbsp Olive oil
- 1 tbsp Unsalted butter
- 2 tsp Garlic(minced)
- 1 tsp Fresh thyme(chopped)
- 1 tsp Fresh parsley(chopped)
- 1 sheet Frozen puff pastry(thawed)
- 1 Egg white(for egg wash)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Preheat oven to 375°F (190°C) convection bake or 400°F (200°C). Line a rimmed baking sheet with parchment paper.
💡 Tip: Using parchment paper prevents sticking and makes cleanup easier. - 2
In a large skillet over medium heat, heat butter and olive oil until foamy. Add the sliced mushrooms and sauté until they release their liquid and start to brown, about 10 minutes.
💡 Tip: Don't overcrowd the pan; cook mushrooms in batches if necessary for better browning. - 3
Add the minced garlic, chopped thyme, and chopped parsley to the skillet. Cook for another minute until fragrant.
💡 Tip: Add garlic and herbs towards the end of cooking to prevent burning. - 4
Season the mushroom mixture with salt and pepper to taste. Transfer to a bowl and let it cool slightly.
💡 Tip: Cooling the filling prevents it from steaming the pastry from the inside. - 5
On a lightly floured surface, roll out the puff pastry into a rectangle (approximately 12x10 inches).
💡 Tip: If using phyllo dough, layer multiple sheets brushed with butter. - 6
Spoon the mushroom filling lengthwise down the center third of the pastry. Using a sharp knife, cut 1-inch wide strips on both sides of the filling.
💡 Tip: Leave a small margin at the top and bottom of the pastry. - 7
Fold the top and bottom pieces of pastry over the filling. Braid the strips of dough diagonally over the filling, alternating left and right, to enclose it.
💡 Tip: Tuck in the ends securely to prevent the filling from escaping. - 8
Place the strudel seam-side down on the prepared baking sheet. Whisk the egg white with 1 tablespoon of water and brush it over the top of the strudel.
💡 Tip: The egg wash gives the pastry a golden sheen and helps it crisp up. - 9
Bake for 25-30 minutes, or until golden brown and puffed.
💡 Tip: Keep an eye on the strudel to prevent over-browning. - 10
Let the strudel rest for 10 minutes before slicing and serving.
💡 Tip: Resting allows the filling to set and makes it easier to slice cleanly.
💡 Pro Tips
- ✓For a richer flavor, add a tablespoon of sherry or white wine to the mushrooms while cooking.
- ✓Consider adding sautéed leeks or caramelized onions to the filling.
- ✓A sprinkle of grated Parmesan or Gruyère cheese can be added to the mushroom mixture.
🔄 Variations
- Use a mix of different mushrooms like shiitake, oyster, or porcini for a more complex flavor.
- Add crumbled feta or goat cheese to the filling for a tangy contrast.