Mushroom Strudel

From: Chef #524381

On Jan 13, 2008

I didn't follow the recipe as written; I used the filling in frozen phyllo cups instead of rolling a strudel. They were absolutely delicious and made a great appetizer!

From: oakenguy

On Oct 18, 2007

The "carefully roll into a strudel" direction flummoxed us a little bit, since this was the first strudel any of us had made--we wound up with something that looked like a giant burrito! So, so tasty, though.

From: Bergy

On Apr 4, 2005

What a shame that this was not reviewed during the contest it is wonderful! I used white mushrooms (had them on hand) and only about 3/4 lb total, there was still ample filling.Because I cut back on the mushrooms I also cut back a bit on the Asiago cheese. T he combination of herbs and ingredients gives an "altogether" flavor sensation where one ingredient does not overpower another. This recipe is well woth the effort to make it. One trick that I have done in the past with Phyllo Strudels is if you are serving them as appetizers, cut throught the strudel unbaked into the serving size pieces. It doesn't flake quite as much. However if you do this leave the studel as if it is whole on the baking sheet. Use a very sharp knife (as you can see in the pictures I did not do it for recipe).Thanks Chef Kate for a winner of a recipe

From: ~Nimz~

On Apr 7, 2006

Awesome. I loved the combination of flavors. I used baby bella mushrooms, which is what I had, but other than that made as directed. I was only able to used about 1/2 the mushroom filling for the strudel, so next time I'll cut back on the mushrooms by about half as Bergy did. Thanks Kate