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Mushroom Strudel

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!

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

Method
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.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

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