MUSHROOM STRUDEL
Steps:
- In a large skillet, heat butter and olive oil. Add shallots and garlic, and soften. Add sliced mushrooms.
- Season with salt and pepper, and cook over low heat until tender. If juices exude, raise the heat, and cook until they evaporate.
- Stir in 3/4 of herbs and remove from heat. Spread mushrooms on a pan to dry, and let cool completely, about 30 minutes.
- When dry and cool, transfer mushrooms to a large bowl, and combine with whole egg-egg yolk mixture.
- Move rack to middle of oven, and heat to 400 F.
- Place puff pastry on a parchment-lined baking pan. Roll to remove any creases and to elongate slightly. Brush the surface with egg wash, and sprinkle on remaining herbs.
- Spread mushrooms evenly over first 3/4 of pastry, leaving a 1-inch border around edges.
- Flip over edge nearest to you, and lay it on the top 1/4 so that puff pastry touches puff pastry, encasing mushrooms completely in a cylinder. Don't roll in pinwheel fashion for strudel because the puff pastry in the interior will never bake, and it will become gummy.
- Move strudel to the center of baking pan and tuck in ends. Brush entire surface with egg wash.
- Using the back of a knife, run crisscross pattern over strudel. If desired, add cut-out leaves, flowers, and vines from a portion of the second sheet of puff pastry. (Frozen grocery store puff pastry typically comes two sheets to a box). Egg wash the designs.
- Bake until golden brown and puffed, anywhere from 15 to 30 minutes, depending on your oven. Let rest at least 2 minutes before slicing with a serrated knife.
Nutrition Facts : Calories 528 kcal, Carbohydrate 35 g, Cholesterol 246 mg, Fiber 5 g, Protein 17 g, SaturatedFat 9 g, Sodium 614 mg, Fat 38 g, ServingSize 12 appetizer slices (4 servings), UnsaturatedFat 26 g
MUSHROOM STRUDEL APPETIZER
Pair this with a salad for a light lunch. From Prevention® Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Coat baking sheet with cooking spray.
- Lightly coat a large skillet with cooking spray and cook mushrooms, onion, and garlic over high heat about 10 minutes, or until liquid has evaporated.
- Stir in cream cheese, chives, salt, pepper, and nutmeg.
- Lay phyllo dough on a clean dish towel and spread mushroom mixture about 1 inch away from short edge of dough. Fold sides over about 1/2 inch and use towel to help you roll it up like a jellyroll. Place roll on prepared baking sheet and coat lightly with cooking spray.
- Bake 30 to 35 minutes, or until phyllo is golden brown. Allow strudel to cool 5 minutes before cutting into 12 slices.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 0 g, TransFat 0 g
MUSHROOM STRUDEL
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.
Provided by Chef Kate
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
SAUSAGE AND MUSHROOM STRUDELS
Provided by Ina Garten
Categories appetizer
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- If either of the sausage meats is coarsely ground, place the meat in the bowl of a food processor fitted with the steel blade, and pulse until the meat is finely ground.
- Heat 4 tablespoons of the butter in a large (12-inch) saute pan, add the onion, and cook for 4 to 6 minutes over medium heat, until tender but not browned. Add all the sausage meat and mash with a fork, breaking it up and browning it, for 5 to 7 minutes, until no longer pink.
- Meanwhile, prep the mushrooms. Without washing the mushrooms, wipe the caps with a slightly damp paper towel or sponge to remove any dirt. Trim the stems, then roughly chop the caps and stems. Add the mushrooms, fennel seeds, 1 teaspoon salt, and 1 teaspoon pepper to the sausage and cook for 10 minutes, until the mushrooms give off their liquid and the liquid evaporates. Set aside to cool for 10 minutes. Stir in the mascarpone and the fresh bread crumbs and season to taste. The seasoning will depend on how highly seasoned the sausage meat is.
- Melt the remaining 12 tablespoons of butter in a small saucepan. Unfold the phyllo dough and keep it covered with a slightly damp (not wet!) kitchen towel. Transfer one sheet of phyllo to a board, brush it lightly with melted butter, and sprinkle with a teaspoon of dry bread crumbs.
- Place a second sheet of phyllo directly on top, brush with butter, and sprinkle with dry bread crumbs; repeat until you have 5 sheets piled up.
- With the long edge of the stack of phyllo facing you, make a 1-inch strip of sausage filling (about 1/3 of the filling) near the bottom edge. Fold up the sides and roll the phyllo firmly up and over, rolling the log away from you. Transfer the log, seam side down, to the prepared sheet pan. Brush with butter and score diagonally at 1-inch intervals. Make two more strudel logs and place them on the sheet pan.
- Bake the strudels for 20 to 30 minutes, rotating the pan once to cook evenly, until browned. Cool slightly, cut in pieces through the scored lines, and serve warm.
SAUSAGE & MUSHROOM STRUDELS
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- If either of the sausage meats is coarsely ground, place the meat in the bowl of a food processor fitted with the steel blade and pulse until the meat is finely ground.
- Heat 4 tablespoons of the butter in a large (12-inch) sauté pan, add the onion and cook for 4 to 6 minutes over medium heat, until tender but not browned. Add all the sausage meat and mash with a fork, breaking it up and browning it, for 5 to 7 minutes, until no longer pink.
- Meanwhile, prep the mushrooms. Without washing the mushrooms, wipe the caps with a slightly damp paper towel or sponge to remove any dirt. Trim the stems, then roughly chop the caps and stems. Add the mushrooms, fennel seeds, 1 teaspoon salt and 1 teaspoon pepper to the sausage and cook for 10 minutes, until the mushrooms give off their liquid and the liquid evaporates. Set aside to cool for 10 minutes. Stir in the mascarpone and the fresh bread crumbs and season to taste. The seasoning will depend on how highly seasoned the sausage meat is.
- Melt the remaining 12 tablespoons of butter in a small saucepan. Unfold the phyllo dough and keep it covered with a slightly damp (not wet!) kitchen towel. Transfer one sheet of phyllo to a board, brush it lightly with melted butter and sprinkle with a teaspoon of dry bread crumbs. Place a second sheet of phyllo directly on top, brush with butter and sprinkle with dry bread crumbs; repeat until you have 5 sheets piled up. With the long edge of the stack of phyllo facing you, make a 1-inch strip of sausage filling (about 1/3 of the filling) near the bottom edge. Fold up the sides and roll the phyllo firmly up and over, rolling the log away from you. Transfer the log, seam side down, to the prepared sheet pan. Brush with butter and score diagonally at 1-inch intervals. Make two more strudel logs and place them on the sheet pan.
- Bake the strudels for 20 to 30 minutes, rotating the pan once to cook evenly, until browned. Cool slightly, cut in pieces through the scored lines and serve warm.
MUSHROOM STRUDEL APPETIZER
Make and share this Mushroom Strudel Appetizer recipe from Food.com.
Provided by Gardening Girl
Categories Lunch/Snacks
Time 55m
Yield 1 strudel, 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F Coat baking sheet with cooking spray.
- Lightly coat a large skillet with cooking spray and cook mushrooms, onion, and garlic over high heat about 10 minutes, or until liquid has evaporated.
- Stir in cream cheese, chives, salt, pepper, and nutmeg.
- Lay phyllo dough on a clean dish towel and spread mushroom mixture about 1 inch away from short edge of dough. Fold sides over about 1/2 inch and use towel to help you roll it up like a jellyroll. Place roll on prepared baking sheet and coat lightly with cooking spray.
- Bake 30 to 35 minutes, or until phyllo is golden brown. Allow strudel to cool 5 minutes before cutting into 12 slices.
Nutrition Facts : Calories 52.4, Fat 2.3, SaturatedFat 1.2, Cholesterol 5.2, Sodium 85.3, Carbohydrate 6.5, Fiber 0.5, Sugar 0.6, Protein 1.7
MUSHROOM STRUDEL
Provided by Gael Greene
Categories Cheese Mushroom Appetizer Side Bake Christmas Cocktail Party Easter Thanksgiving Quick & Easy Cream Cheese Birthday Shallot Phyllo/Puff Pastry Dough Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Mince mushrooms and squeeze them dry in the corner of a towel.
- Sauté with minced shallots or green onions in butter and oil over moderately high heat, stirring frequently. Cook until pieces separate and the liquid has evaporated. Season to taste with salt and pepper. Blend in cream cheese.
- Spread a sheet of strudel or filo dough on a damp towel, narrow end toward you. Brush with melted butter and sprinkle on bread crumbs. Repeat with second and third sheets, stacking them on top of the first sheet, then butter, but do not crumb fourth sheet. Put half the mushroom mixture on narrower edge of the dough, leaving a 2- to 3-inch border at the sides. Fold in the sides, then, using the edge of the towel, roll. Prepare the second strudel.
- Put strudels on buttered baking sheet and brush with melted butter. Bake in oven until brown (about 20 minutes). The strudel cuts easily with shears. Strudel can be made and baked ahead, stored in the refrigerator or in the freezer overnight, and then reheated.
MUSHROOM & LEEK STRUDEL
This elegant hors d'oeuvre is almost effortless. Use fresh herbs if possible, and feel free to sub in whole wheat phyllo. -Lisa Diehl, Edina, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 2 strudels (12 slices each).
Number Of Ingredients 14
Steps:
- In a large skillet, heat 1 tablespoon butter over medium-high heat. Add half the mushrooms and leek. Cook and stir until mushrooms are lightly browned and leek is tender; remove from pan. Repeat with remaining butter, mushrooms and leek, adding garlic during the last minute of cooking. Return all to pan., Stir in wine and cream; cook 1-2 minutes or until liquid is almost evaporated. Stir in herbs, salt and pepper. Remove from pan; cool completely., Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 5 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Spoon half of the mushroom mixture down center third of phyllo dough to within 1 in. of ends. Sprinkle filling with 2 tablespoons cheese. Fold up short sides to enclose filling. Roll up jelly-roll style, starting with a long side., Transfer to a parchment-lined 15x10x1-in. baking pan, seam side down. Brush with butter. Repeat with remaining ingredients for second strudel. Bake 18-22 minutes or until golden brown., Let stand 10 minutes before slicing. Serve warm.
Nutrition Facts : Calories 100 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 135mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
SAVORY FILO STRUDEL WITH MUSHROOMS, LEEKS AND FETA
A delicious way to start a holiday meal or dinner party and a wonderful light lunch to have along side a green salad.
Provided by Marilena Leavitt
Categories Appetizers
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- In a heavy skillet "dry sauté " the mushrooms (no oil, high heat), until you hear a popping sound in the pan. Add the butter and stir in the leeks and cook until tender. Then add the shallots and the garlic, the salt and the pepper. Sauté for a few more minutes, then add the tarragon. Once everything has a nice color, remove from heat and let the mixture cool.
- Preheat oven to 375° F.
- Place one filo sheet on your work surface. Brush it with some olive oil. Top with a second filo sheet, brush with some olive oil and repeat with a third and forth sheet of filo. Sprinkle the cheese along one long side of the filo, about one inch in from the edge. Spoon the leek mixture over the cheese. Fold the short ends over. Starting at the long, filled side, roll the filo up firmly but not too tightly. Place the roll, seam side-down on a baking sheet, lined with parchment paper. Brush it with some more olive oil and sprinkle with some flaky sea salt. Using a long sharp knife, score the top of the strudel through the filo, making several evenly spaced cuts, about an inch wide.
- Bake for 20-30 minutes or until lightly brown.
- If you are making the optional drizzling sauce, place the balsamic vinegar and the honey in small, heavy saucepan and bring to a boil over medium heat until reduced to about 4 TBSP. This will take about 10 minutes. Set it aside and let it cool completely.
- Using a serrated knife, cut the slightly cooled strudel at the score marks into several rounds. Drizzle the balsamic reduction onto each of four plates. Center a few slices of the strudel over the syrup on each plate and serve.
MUSHROOM STRUDEL
Provided by Paul Grimes
Categories Mushroom Cocktail Party Wedding Engagement Party Shallot Phyllo/Puff Pastry Dough Entertaining Gourmet
Yield Makes 32 hors doeuvres
Number Of Ingredients 11
Steps:
- Soak porcini in boiling-hot water in a small bowl until softened, about 10 minutes. Lift out porcini and squeeze excess liquid back into bowl. Rinse porcini well to remove any grit. Strain soaking liquid through a sieve lined with a dampened paper towel into another bowl and reserve.
- Pulse porcini and white mushrooms in a food processor until finely chopped (but not minced).
- Cook shallots in butter in a large heavy skillet over medium heat, stirring, until beginning to soften, about 1 minute. Add mushrooms, reserved soaking liquid, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid has evaporated, about 8 minutes. Stir in parsley, then spread filling on a plate and chill, uncovered, until cold, about 10 minutes.
- Preheat oven to 425°F with rack in middle.
- While filling chills, put stack of phyllo sheets on a work surface and cut in half crosswise, then stack halves and cover with plastic wrap. Remove 1 phyllo sheet from stack (keep remaining sheets covered) and arrange with a long side nearest you, then lightly brush with some duck fat. Top with another phyllo sheet and brush with fat. Spread about one fourth of mushroom filling in a narrow strip along edge nearest you to within 1/4 inch of each end, then roll up phyllo tightly around filling, leaving ends open. Transfer roll, seam side down, to a baking sheet and make 3 more rolls in same manner, transferring to baking sheet. Bake until golden brown, 12 to 14 minutes. Cool slightly on baking sheet on a rack, then brush length of each roll with a very thin line of truffle oil (if using) with tip of a cotton swab. Gently cut each roll crosswise into 8 pieces with serrated knife. Serve strudel warm or at room temperature.
More about "mushroom strudel appetizer recipes"
MUSHROOM STRUDEL | KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (2)Calories 222 per servingTotal Time 1 hr 25 mins
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper., To make the filling: In a large frying pan, melt the butter over medium heat.
- Add the salt and pepper, then continue to cook until the mushrooms fully release their moisture and the pan is relatively dry, 3 to 5 minutes more., Add the crême fraiche or sour cream and stir to combine.
MUSHROOM STRUDEL IN PHYLLO | WEGMANS
From shop.wegmans.com
MUSHROOM STRUDEL RECIPE
From free-recipes.co.uk
MUSHROOM STRUDEL -PARTY APPETIZERS, VEGAN OPTION - MY HOME …
From myhomechefrecipes.com
MUSHROOM STRUDEL: A VEGETARIAN FILO PASTRY ROLL - SEARCHING FOR …
From searchingforspice.com
SAVOURY MUSHROOM & SHALLOT PUFF PASTRY APPETIZERS - GAV'S KITCHEN
From recipesformen.com
SAVORY SPINACH AND MUSHROOM STRUDEL - THE SPRUCE EATS
From thespruceeats.com
SAVORY GOAT CHEESE & MUSHROOM STRUDEL (GERMAN RECIPE) - CRAFT …
From craftbeering.com
MUSHROOM STRUDEL RECIPE | MYRECIPES
From myrecipes.com
CRISPY MUSHROOM STRUDELS RECIPE - TOMMY HABETZ | FOOD & WINE
From foodandwine.com
SAUSAGE, CHEESE & MUSHROOM STRUDEL RECIPE - AN ITALIAN …
From anitalianinmykitchen.com
MUSHROOM STRUDEL - SAFEWAY
From safeway.ca
MUSHROOM STRUDEL RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
RECIPE FOR MUSHROOM STRUDEL - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
MUSHROOM STRUDEL APPETIZER - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MUSHROOM STRUDEL – SMITTEN KITCHEN
From smittenkitchen.com
MUSHROOM STRUDEL | ENTERTABLEMENT
From entertablement.com
MUSHROOM STRUDEL - RECIPE FLOW
From recipeflow.com
CREAMY MUSHROOM STRUDEL | HELLO LITTLE HOME
From hellolittlehome.com
MUSHROOM STRUDEL RECIPE
From crecipe.com
THAT'S MY HOME - LATEST KITCHEN DINING TIPS, ADVICE & PRODUCT …
From pinterest.com.au
SPINACH MUSHROOM STRUDEL | RECIPES, STRUDEL RECIPES, APPETIZER …
From pinterest.ca
RECIPE: MUSHROOM STRUDEL - RECIPELINK.COM
From recipelink.com
MUSHROOM STRUDEL PUFF PASTRY RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
MUSHROOM STRUDEL RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPES > APPETIZERS > HOW TO MAKE MUSHROOM STRUDEL
From mobirecipe.com
WILD MUSHROOM STRUDEL | CANADIAN LIVING
From canadianliving.com
MUSHROOM STRUDEL – THE-MAN-COOKS
From the-man-cooks.com
MUSHROOM STRUDEL | RECIPE | RECIPES, STRUDEL RECIPES, PHYLLO RECIPES
From pinterest.com.au
MUSHROOM AND LEEK STRUDEL - JO COOKS
From jocooks.com
SAVORY GOAT CHEESE & MUSHROOM STRUDEL (GERMAN RECIPE)
From pinterest.com
MUSHROOM STRUDEL RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
MUSHROOM STRUDEL | RECIPE | STRUDEL RECIPES, STUFFED MUSHROOMS, …
From pinterest.com
BEEF, SPINACH AND MUSHROOM STRUDEL - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #lunch #vegetables #vegetarian #dietary #mushrooms #brunch
You'll also love