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.
Ingredients
For the mushroom strudel pastry
- 12 sheets phyllo pastry, thawed if frozen
- 4 tablespoons unsalted butter, melted
- 1 large egg, beaten
For the mushroom strudel filling
- 1 pound fresh mushrooms, preferably a mix of wild and cultivated, trimmed and finely chopped
- 1 medium onion, finely chopped
- 3 tablespoons butter
- Lots of freshly grated nutmeg
- 1 tablespoon dry sherry
- 1 tablespoon all-purpose flour
- Leaves from s 1 spring marjoram
- 4 tablespoons freshly grated Parmigiano-Reggiano
- Salt and freshly ground black pepper to taste
Instructions
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.
Nutrition
Serving: 1portion | Calories: 429kcal | Carbohydrates: 38g | Protein: 12g | Fat: 26g | Saturated Fat: 15g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 383mg | Fiber: 3g | Sugar: 4g