Mushroom Strudel

This mushroom strudel, made with sautéed mushrooms and onions encased in layers of phyllo pastry, is a savory version relying on simple store-bought pastry. An amazing side dish, entrée, or appetizer.

Two mushroom strudels on a silver tray, one cut in half, with a knife resting on top.

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

  • Quick Glance
  • (1)
  • 30 M
  • 45 M
  • Serves 4
5/5 - 1 reviews
Print RecipeBuy the The Complete Mushroom Book cookbook

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  • For the mushroom strudel pastry
  • For the mushroom strudel filling


Prepare the mushroom strudel phyllo

Preheat the oven to 400°F (202°C).

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 phyllo stacks. Cover each with a damp towel while you prepare the filling.

Make the mushroom strudel filling

Coarsely chop the mushroom caps. Cook the onion in the butter until softened, 3 to 5 minutes.

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. Remove from the heat and let cool.

Assemble and bake the mushroom strudel

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.

Bake the strudel until golden and crisp, about 15 minutes. Serve warm, sliced into narrow strips, if desired. Originally published June 29, 2003.

Print RecipeBuy the The Complete Mushroom Book cookbook

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Recipe Testers' Reviews

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, though. Next time, I’ll make more mushrooms, spread them over the phyllo, and roll them up instead of wrapping the dough as suggested in the recipe.

This mushroom strudel was very easy to make without a lot of ingredients that I didn't already have on hand. I used 1 pound of mixed mushrooms, including enoki, baby bella, shiitake and cremini. I cut both the mushrooms and the onion into medium sized pieces—not too big to make eating the strudel difficult but also not too small to turn into a mushy mess during cooking.

The instructions are incredibly easy to follow, making this a cinch to pull together quickly. I used nearly 2 teaspoons of nutmeg but I might use more next time; it didn't seem to have a significant taste of nutmeg.

I served this as a side dish with roast duck and the strudel served 4 people perfectly.

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