by Antonio Carluccio
from The Complete Mushroom Book
(Rizzoli, 2003)
Serves 4
Having lived for a couple of years in Vienna, I knew strudel only as an excellent dessert, filled with apples, pears, or sour cherries, or with a paste of poppy seeds. The idea of making it savory, with a mushroom filling, is new for me, and here it is. When feeling lazy, I use bought phyllo pastry, but if you are a skillful maker of the original strudel pastry, feel free!—Antonio Carluccio
convert Ingredients
For the strudel
12 sheets phyllo pastry
1/2 stick butter, melted
1 egg, beaten
For the filling
1 pound mixed, fresh wild and cultivated mushrooms (cleaned weight)
1 medium onion, minced
3 tablespoons butter
Lots of freshly grated nutmeg
1 tablespoon dry sherry
1 tablespoon all-purpose flour
Leaves from 1 sprig marjoram
4 tablespoons freshly grated Parmesan
Salt and pepper to taste
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Directions
Make the strudel
1. Preheat the oven to 400°F (200°C).
2. Take 3 sheets of phyllo at a time from their package; keep the remaining sheets tightly wrapped. Brush 1 sheet on both sides with melted butter, then place it on top of another sheet, and cover with a third. Repeat 3 times, to make 4 stacks of triple-layer phyllo. Cover with a damp cloth while you prepare the filling.
Make the filling
1. Make sure the mushrooms are dust- and sand-free, wash if necessary (it rarely is), and trim if need be. Cook the onion in the butter and, when soft, add the mushrooms with the nutmeg. Saute for 3 to 4 minutes. Add the sherry and evaporate the alcohol by cooking over low heat for 2 to 3 minutes. Stir in the flour, marjoram, and some salt and pepper, and let cool. The mixture will be moist.
2. Grease a baking sheet with butter and lay one of the 4 stacks of phyllo on it. Brush the edges with beaten egg. Put one-fourth of the mushroom mixture on the center of the phyllo and add 1 tablespoon Parmesan. Fold in the sides, then fold over and over into a neat parcel. Brush with beaten egg, turn over so that the seam is on the bottom, and brush with egg again. Repeat to make 3 more strudels.
3. Bake in the preheated oven for 15 minutes. Serve warm.
Recipe © 2003 Antonio Carluccio. All rights reserved.
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This was delicious and simple to make. It will be even more simple now that I have done it once. Definitely will make again and again.
[Julie Dreyfoos] This was a big hit, with not a crumb left on any of our plates. It’s a fairly simple appetizer to make—you just need to work quickly so the phyllo doesn’t dry out. The combination of mushrooms, sherry and marjoram made this a very savory appetizer that can be made any time of year, depending on the mushrooms you can find at your grocers. (I chose portobello, cremini, and shiitakes.) I wanted more mushrooms and less dough. Next time, I’ll make more mushrooms, spread them all over the dough, and roll them up, instead of wrapping the dough as suggested in the recipe.