Having lived for a couple of years in Vienna, I knew strudel only as an excellent dessert, filled with apples, pears, sour cherries, or a paste of poppy seeds. The idea of making it savory, with a sautéed 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
LC Phyllo Phobia Note
Truthfully, just about anything can be made more enticing when encased in crisp, crackly, butter-drenched layers of phyllo. And we could all use some of that. So while phyllo phear, uh, fear is understandable, it’s also unwarranted. All you have to remember is to keep the phyllo covered, otherwise it will dry out, which is what causes rips and tears. For such little effort, you get a phenom trick to tuck in your apron pocket. Here it elevates simple sautéed shrooms to a party-worthy hors d’oeuvre. You can also stack buttered phyllo on top of leftover stew, toss it in the oven to warm, and call it pot pie. Or dab some jelly or nutella in the center of a sheet, fold it over and over into a triangle, and slide it in the toaster oven for an instant turnover. Need more ideas to entice you past your phyllo phobia? Ask. We’re full of ‘em.
Mushroom Strudel Recipe
Hands-On Time: 30 minutes | Total Time: 45 minutes, not including cooling | Serves 4
- For the strudel
- 12 sheets phyllo pastry, thawed if frozen
- 4 tablespoons unsalted butter, melted
- 1 large egg, beaten
- For the filling
- 1 pound fresh mushrooms, preferably a mix of wild and cultivated, trimmed
- 1 medium onion, minced
- Lots of freshly grated nutmeg
- 1 tablespoon dry sherry
- 1 tablespoon all-purpose flour
- Leaves from 1 sprig fresh marjoram
- 4 tablespoons freshly grated Parmigiano-Reggiano
- Salt and freshly ground black pepper to taste
- Make the strudel
- 1. Preheat the oven to 400°F (202°C).
- 2. Remove 3 sheets of phyllo at a time from the package, keeping the remaining sheets tightly wrapped so they don’t dry out. Place 1 sheet of phyllo on a cutting board, baking sheet, or sheet of parchment paper. Lightly brush both sides of another sheet of phyllo with some of the melted butter, then place it on top of the first sheet and cover with the third sheet. Repeat this process 3 times to make 4 separate stacks phyllo. Cover them with damp cloths while you prepare the filling.
- Make the filling
- 3. Coarsely chop the mushroom caps. Cook the onion in the butter until softened. Add the mushrooms and nutmeg and sauté over medium heat for 3 to 4 minutes. Add the sherry and cook over low heat for 2 to 3 minutes. Stir in the flour, marjoram, and some salt and pepper and cook, stirring, for another minute or so. Let cool. The mixture will be moist.
- 4. Butter a baking sheet with some of the remaining melted butter from the phyllo. Place 1 of the 4 stacks of phyllo on the buttered baking sheet. Lightly brush the perimeter of the phyllo with the beaten egg. Spoon 1/4 of the mushroom mixture in the center of the phyllo and sprinkle with 1 tablespoon of the Parmesan. Fold the sides of the phyllo in over the mushroom mixture, then fold the phyllo-encased mushrooms over and over into a neat parcel. Brush the side of the strudel with the seam with more of the beaten egg, then turn it over so that the seam is on the bottom. Brush the top with egg. Repeat to make 3 more strudels.
- 5. Bake the strudel for 15 minutes. Serve warm, sliced into pieces if desired.
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Mushroom Strudel Recipe © 2003 Antonio Carluccio. Photo © 2003 Alastair Hendy. All rights reserved.