Mushroom Strudel Recipe #116446
I make it sort of fat and bulky when it's just for us; long and skinny and somewhat elegant when I'm serving it at a party. Servings are calculated based on appetizer portions.
by Chef Kate
1 hour | 20 min prep
SERVES 8
- 1/2 lb shiitake mushroom, cleaned and sliced (woody stems removed)
- 1 lb cremini mushroom, cleaned and sliced
- 3 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced (or more)
- salt and pepper
- 1/2 cup white wine
- 1/2 teaspoon fresh thyme
- 1/4 cup fresh basil leaf, torn, packed
- 1/2 cup baby spinach leaves, packed
- 1/2 teaspoon fresh grated fresh lemon rind
- 1/2 lb asiago cheese or goat cheese, crumbled
- 3/4 cup fine breadcrumb
- 4 sheets phyllo dough
- 3 tablespoons melted sweet butter
- In a large skillet, over medium heat, combine oil, mushrooms, onion and garlic.
- Season with salt and pepper.
- Stir frequently, until mushrooms have released their liquid and most of that liquid is evaporated.
- Add the wine, the thyme, the basil, the spinach and the lemon rind.
- Saute until the liquid is evaporated.
- Transfer to a bowl and allow to cool.
- Stir in cheese, 4 tablespoons of the breadcrumbs.
- Preheat oven to 350°F.
- Line a cookie sheet with buttered parchment paper.
- Lay out one sheet of phyllo, brush with melted butter, top with another sheet of phyllo and brush again with butter.
- Repeat (using in total four sheet of dough).
- Sprinkle breadcrumbs over the phyllo dough.
- Lay out mushroom mixture over one end of Phyllo dough.
- Carefully roll into a strudel, tucking in the ends.
- Brush the strudel with butter.
- Bake until golden and crisp--about 30 minutes.
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5 stars