Mushroom Strudel Recipes

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WILD MUSHROOM STRUDEL



Wild Mushroom Strudel image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 15 portions

Number Of Ingredients 20

3 pounds cremini mushrooms, half quartered and half sliced
2 pounds oyster mushrooms, broken into smaller pieces
1/2 cup cream sherry
2 tablespoons vegetable oil
10 sprigs fresh thyme
5 sprigs fresh dill
Salt and pepper
3 carrots, diced
2 bulbs fennel, diced
2 medium yellow onions, diced
1 head celery, diced
2 tablespoons vegetable oil
Two 8-ounce logs goat cheese
Salt and pepper
Nonstick cooking spray, for the pans
Three 10-by-12-inch sheets frozen puff pastry dough, thawed
2 eggs, beaten
1/2 cup panko breadcrumbs
1 teaspoon dill weed
Salt and pepper

Steps:

  • For the mushrooms: Preheat oven to 350 degrees F.
  • Stir together cremini and oyster mushrooms, sherry, oil, thyme, dill and some salt and pepper in a roasting pan, then roast for 10 minutes. Allow to cool. Remove and discard herb stems.
  • For the filling: Sweat carrots, fennel, onions and celery in oil in a heavy-bottomed pot over medium-low heat until soft. Turn off heat and add goat cheese to melt. Transfer to a half-sheet pan to cool.
  • For the strudel: Preheat the oven to 350 degrees F. Line 3 sheet pans with parchment and spray with nonstick spray. (Each strudel must be rolled and baked on its own sheet pan.)
  • Mix mushrooms together with the veggies in a large bowl.
  • Lay each sheet of pastry on a lined sheet pan.
  • Brush the border of each pastry with egg wash, then sprinkle panko in a line down the center of the pastry. Spoon a third of the filling in a line on top of the panko, then sprinkle more panko on top to absorb excess liquid.
  • Roll up tightly (like a burrito) and lay seam-side down. Brush with egg wash and sprinkle with dill, salt and pepper. Repeat with remaining pastry and filling.
  • Bake for 10 minutes, then switch and rotate the sheet pans and bake until golden brown, about 10 minutes more. Cool, then cut into 1/2-inch slices.

MUSHROOM STRUDEL



Mushroom Strudel image

This mushroom strudel uses delicious, aromatic wild mushrooms. Baked until golden brown, it's as wonderful to look at as it is to eat.

Provided by Barbara Rolek

Categories     Appetizer     Brunch     Dinner     Entree     Lunch     Side Dish

Time 1h

Yield 4

Number Of Ingredients 10

2 tablespoons butter
1/4 cup extra-virgin olive oil
1 large shallot (finely chopped)
2 cloves garlic (finely chopped)
1 1/2 pounds assorted fresh mushrooms (sliced: king trumpet, maitake, beech, shiitake, oyster, porcini)
Sea salt and black pepper
2 tablespoons each thyme, tarragon , flat-leaf parsley, and chives (finely chopped)
1 large egg plus 1 large egg yolk (beaten together)
1/2 package puff pastry (1 sheet, thawed)
1 large egg plus 1 teaspoon water for egg wash (beaten)

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



Mushroom Strudel image

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

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 1/2 lb goat cheese, crumbled
3/4 cup fine breadcrumbs
4 sheets phyllo dough
3 tablespoons melted sweet butter

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.

MUSHROOM STRUDEL



Mushroom Strudel image

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

2 lbs. mushrooms
1/4 cup minced shallots or green onions
6 tbsp butter
2 tbsp oil
Salt and pepper
2 8-oz packages cream cheese
8 sheets frozen strudel or filo dough, 16 inches x 22 inches
3/4 cup melted butter
Bread crumbs

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.

SAUSAGE AND MUSHROOM STRUDELS



Sausage and Mushroom Strudels image

Provided by Ina Garten

Categories     appetizer

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 11

1/2 pound sweet Italian sausage links, casings removed
1/2 pound chicken sausage links, casings removed
16 tablespoons (2 sticks) unsalted butter, divided
1 cup chopped yellow onion
1 pound cremini mushrooms
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1 (8.8-ounce) package Italian mascarpone cheese, at room temperature
1/2 cup fresh bread crumbs
1 package (24 sheets) Kontos phyllo dough, defrosted
Plain dry bread crumbs, such as Progresso

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.

MUSHROOM STRUDEL APPETIZER



Mushroom Strudel Appetizer image

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

8 oz mushrooms, sliced
1 small onion, chopped
2 or 3 cloves garlic, finely chopped
2 oz 1/3-less-fat cream cheese (Neufchâtel), softened
1 tablespoon chopped fresh chives
1/8 teaspoon salt
1/8 teaspoon pepper
A grating of fresh nutmeg
6 frozen (thawed) phyllo sheets (15x12 inches)

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

SAVORY FILO STRUDEL WITH MUSHROOMS, LEEKS AND FETA



Savory Filo strudel with Mushrooms, Leeks and Feta image

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

8 oz. Cremini mushrooms, chopped
2 TBSP. butter
1 cup leeks, chopped
3 medium shallots, thinly sliced
3 cloves garlic, minced
--- ---- salt & pepper, to taste
1 tsp. dried tarragon
⅔ cup feta cheese, crumbled
1 16 oz. package of thin filo pastry (you will use only part of it)
---- ---- olive oil for brushing
½ cup balsamic vinegar
2 TBSP. honey

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 & LEEK STRUDEL



Mushroom & Leek Strudel image

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

2 tablespoons butter, divided
2 pounds fresh mushrooms, finely chopped, divided
1 medium leek (white portion only), chopped, divided
2 garlic cloves, minced
1/4 cup white wine
1/4 cup heavy whipping cream
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
ASSEMBLY:
12 sheets phyllo dough (14x9 inches)
3/4 cup butter, melted
4 tablespoons grated Parmesan cheese, divided

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.

MUSHROOM STRUDEL



Mushroom Strudel image

Provided by Paul Grimes

Categories     Mushroom     Cocktail Party     Wedding     Engagement Party     Shallot     Phyllo/Puff Pastry Dough     Entertaining     Gourmet

Yield Makes 32 hors d’oeuvres

Number Of Ingredients 11

10 g (about 1/2 ounce) dried porcini (1/2 cup; also called cèpes)
1/2 cup boiling-hot water
1/2 pound fresh white mushrooms, trimmed and halved lengthwise
1/4 cup finely chopped shallots (about 2 large)
2 tablespoons unsalted butter
1/4 cup dry white wine
2 tablespoons finely chopped flat-leaf parsley
4 (17-by 12-inch) phyllo sheets, thawed if frozen
2 tablespoons rendered duck or goose fat or unsalted butter, melted
Truffle oil for brushing (optional)
Equipment: a wide-tooth serrated knife

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.

CREAMY MUSHROOM STRUDEL



Creamy Mushroom Strudel image

I love strudels. I haven't made strudel in a long time, but came across this recipe recently(stuck back in my archives) and will make this tonight! Yum!

Provided by Sharon123

Categories     Christmas

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

10 phyllo pastry (strudel leaves)
1/2 lb butter
1 lb chopped mushroom (4 cups packed, raw)
1 teaspoon salt
freshly grated black pepper
1/2 teaspoon ground caraway or 1/2 teaspoon dill seed
8 ounces cream cheese (you can substitute 1/2 pot or cottage cheese)
1/2 cup sour cream
1/2 cup yogurt
1 cup fine breadcrumbs
1/4 cup freshly chopped parsley
2 scallions, minced (include green part)
1 lemon, juice of
2 tablespoons poppy seeds

Steps:

  • Filling: Steam mushrooms, drain, squeezing out excess liquid (Save liquid for soupstock).
  • Cut cream cheese into hot mushrooms, tossing until cheese melts.
  • Add remaining filling ingredients; mix well.
  • To Assemble: Use a well-buttered baking tray.
  • Melt the butter.
  • Lay a leaf of phyllo flat on a wooden surface (or Formica counter) and brush with melted butter.
  • Add another leaf and brush with more butter (be generous).
  • Continue to stack the leaves until you have 5.
  • Apply 1/2 the filling across the width of the leaves, over a 3-4" space and roll it up lightly.
  • Brush top with butter and sprinkle on 1 tbsp poppy seeds.
  • Using a spatula, transfer to a buttered tray.
  • Repeat this ritual to make a second roll.
  • Slash each roll into 3rds, on the diagonal.
  • Bake 25 minutes at 375°F.
  • Serve hot.

POTATO-AND-MUSHROOM STRUDEL



Potato-And-Mushroom Strudel image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 1h30m

Yield Six servings

Number Of Ingredients 12

7 baking potatoes, peeled
1/4 cup lowfat milk
1/4 teaspoon salt, plus more to taste
1/8 teaspoon freshly ground pepper, plus more to taste
2 teaspoons olive oil
2 large shallots, peeled and minced
3 cups shiitake mushrooms, stemmed and thinly sliced
3 cups domestic mushrooms, stemmed and thinly sliced
2 tablespoons dry white wine
1/2 cup chicken broth, homemade or low-sodium canned
1/4 cup minced parsley
Olive oil spray

Steps:

  • Cut 4 of the potatoes into 3/4-inch cubes. Place in a medium saucepan and cover with water. Simmer until tender, about 15 minutes. Drain and pass potatoes through a ricer. Stir in milk, salt and pepper. Set aside.
  • Preheat oven to 425 degrees. Place oil in a large, nonstick skillet. Add shallots and cook over medium heat for 2 minutes. Add mushrooms and cook until softened, about 10 minutes. Turn heat to low. Add wine and broth. Cook for 3 minutes. Stir in 2 tablespoons of the parsley, the salt and pepper. Set aside.
  • Spray a large baking sheet lightly with olive oil. Heat the baking sheet in the oven for 5 minutes. Meanwhile, slice 3 remaining potatoes lengthwise into very thin slices. Place potatoes on the hot baking sheet. Spray them lightly with olive oil and sprinkle with salt and pepper. Bake until potato slices are browned and crisp, about 20 minutes, turning slices once.
  • Lower oven to 350 degrees. Spray a medium-size, shallow, rectangular baking dish with olive oil. Line the bottom with a layer of potato slices. Spread the slices with half of the mashed potatoes. Cover the potatoes with half of the mushroom mixture. Repeat layers of mashed potatoes and mushrooms. Cover top with a layer of potato slices. Bake until heated through, about 15 minutes. Cut into squares and garnish with remaining parsley. This dish must be served immediately.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 2 grams, Carbohydrate 61 grams, Fat 3 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 154 milligrams, Sugar 6 grams

MUSHROOM & TARRAGON STRUDELS WITH MADEIRA SAUCE



Mushroom & tarragon strudels with madeira sauce image

The gourmet combination of mushrooms adds variety and texture to these filo parcels

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 14

2 onions , halved and thinly sliced
85g butter
500g pack flat mushrooms , sliced
150g pack shiitake mushroom
250g chestnut mushroom , sliced
4 garlic cloves , crushed
1 tbsp madeira
2 tbsp chopped tarragon , plus extra to serve
50g fresh breadcrumbs
175g tub marinated sundried tomato (from the deli), sliced
125g pack button mushroom
40g pine nuts , plus extra (toasted) to serve
9 large sheets filo pastry (we used Jusrol)
sunflower oil , for brushing

Steps:

  • Fry the onions in 50g of the butter in a large pan. Add the sliced flat and chestnut mushrooms, then soften for 5 mins. Stir in the shiitake mushrooms and garlic, then turn up the heat and cook quite fiercely to drive off as much moisture as possible. Stir in the madeira, tarragon, breadcrumbs and tomatoes, then take the pan off the heat.
  • In a separate pan, cook the button mushrooms and pine nuts in the remaining butter until the nuts are golden. Add to the mushroom and tomato mixture, then cool.
  • Lay a sheet of filo on the work surface and brush with oil. Top with another sheet, brush again, then continue until you have a stack of 4 sheets of pastry. Spread half the filling down the longest length, leaving several cms at each end. Fold the pastry ends up over the filling, roll up like a cigar, then carefully lift onto a baking sheet. Brush with more oil, then tear the last filo sheet into strips, scrunch up and place half on top to decorate. Repeat with the rest of the pastry and filling to make a second strudel, then chill until ready to cook. Can be made 1 day ahead.
  • To serve, bake in a preheated oven at 200C/fan 180C/gas 6 for 30 mins or until golden and heated through. Serve in slices, scattered with extra pine nuts and tarragon, with the madeira sauce.

Nutrition Facts : Calories 461 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 2.38 milligram of sodium

WILD MUSHROOM STRUDEL



Wild Mushroom Strudel image

Provided by Molly O'Neill

Categories     appetizer

Time 1h45m

Yield 4 first-course servings

Number Of Ingredients 12

3/4 pounds mixed wild mushrooms
2 tablespoons olive oil
1/2 medium onion, finely chopped
1 clove garlic, minced
Salt and freshly ground black pepper to taste
1/3 cup white wine
1/2 teaspoon chopped thyme leaves
1/4 pound Asiago fresco, finely diced, or fresh goat cheese, crumbled
2 tablespoons chopped parsley
4 tablespoons plain dried bread crumbs
2 sheets phyllo dough, each 17 1/2 by 11 inches
2 tablespoons melted unsalted butter

Steps:

  • Clean the mushrooms and slice any large ones into pieces no larger than of an inch. In a large skillet over medium heat, heat the oil and add the mushrooms, onion and garlic. Season with salt and pepper and cook, stirring frequently, until the mushrooms have released all their liquid and are lightly browned, 10 to 12 minutes.
  • Add the wine and thyme and cook until the wine has evaporated. Remove from the heat and transfer the mushrooms to a bowl. When the mushrooms are cool, stir in the cheese, parsley and 3 tablespoons of the bread crumbs. Set aside.
  • Preheat the oven to 350 degrees. On a work surface, brush one of the sheets of phyllo with melted butter and dust with the remaining crumbs. Top with the second piece of phyllo and brush again with butter. Spoon the mushroom mixture down the short end of the phyllo, leaving it about 2 inches from the edge. Fold the dough over the edge and continue rolling, encasing the filling in the phyllo.
  • Brush the strudel with more butter and lightly butter a baking sheet. Carefully transfer the strudel to the sheet and bake until golden brown and crispy, 30 to 35 minutes.
  • Remove the strudel from the oven and allow to cool 5 minutes. Trim the ends if they are overly browned and frayed. Slice the strudel and serve with field greens dressed with a tart vinaigrette.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 417 milligrams, Sugar 2 grams, TransFat 0 grams

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2017-01-21 Sauté onions, shallot and garlic until onions are translucent. Add mushrooms. Sauté for 15 to 20 minutes until brown. Add vegetable broth and continue stirring. Add garlic powder and fresh ground pepper. Add soy sauce and wine. Add Dijon mustard. Stir. Continue cooking over medium heat until there is no fluid remaining.
From kathysvegankitchen.com


MUSHROOM STRUDEL - SOBEYS INC.
Directions. Step 1. Pre-heat oven to 400°F (200°C). Heat 2 tbsp (30 mL) of the melted butter and the olive oil in a large sauté pan over high heat. Sauté mushrooms and shallots, stirring frequently until all liquid has evaporated. Season to taste with salt and pepper, let cool to room temperature. Once the mushrooms have cooled, add goat ...
From sobeys.com


MUSHROOM STRUDEL: A VEGETARIAN FILO PASTRY ROLL - SEARCHING FOR …
2014-11-10 Put the cream cheese mushroom mixture in a line lengthwise down the centre of the filo, stopping about 4-5cm from the ends. Fold the ends over and then roll the strudel up. Brush the top with more butter and scatter on a few more breadcrumbs. Bake in the oven at about 200C for about 20 minutes.
From searchingforspice.com


SAVORY SPINACH AND MUSHROOM STRUDEL RECIPE - THE SPRUCE EATS
2022-06-02 Steps to Make It. Gather the ingredients. The Spruce / Ahlam Raffii. Preheat oven to 375 F. In a large frying pan over medium-high heat, sauté the onions in the mushroom broth until the onions are golden brown and tender, about 10 minutes. Stir often so …
From thespruceeats.com


MUSHROOM STRUDEL RECIPE BY ARCHANA'S KITCHEN
2015-04-23 Next preheat the oven to 400 F (200 C). Line a large baking sheet with parchment paper or grease it with butter. Now add the cheese to the mushroom stuffing, season with salt and pepper and stir to combine well. Keep the filling aside while you prepare the strudel pastry. Using Ready Made Pastry.
From archanaskitchen.com


MUSHROOM STRUDEL RECIPE | LEITE'S CULINARIA
2019-11-17 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 ...
From leitesculinaria.com


SAUSAGE, CHEESE & MUSHROOM STRUDEL RECIPE - AN ITALIAN …
2021-03-05 Instructions. In a large frying pan add the olive oil, minced shallot, sliced mushrooms, chopped sausage, parsley, oregano, salt & pepper, cook for about 10-15 minutes on medium high heat stirring often until the sausage is just browned. Move to a clean bowl and let cool. Pre-heat oven to 375F (190C).
From anitalianinmykitchen.com


MUSHROOM STRUDEL - SAFEWAY
Heat 2 tbsp (30 mL) of the melted butter and the olive oil in a large sauté pan over high heat. Sauté mushrooms and shallots, stirring frequently until all liquid has evaporated. Season to taste with salt and pepper, let cool to room temperature. Once the mushrooms have cooled, add goat cheese and herbs, mix to combine, and set aside. Step 2.
From safeway.ca


BEEF, SPINACH AND MUSHROOM STRUDEL - BAKE.EAT.REPEAT.
Instructions. Preheat the oven to 375 degrees F. In a large, non-stick skillet over medium heat, brown the ground beef. Drain the grease and add the onion, garlic, mushroom, oregano, pepper and salt. Cook, stirring for 2-3 minutes until the vegetables have softened. Stir in the spinach and feta and cook for another 1-2 minutes.
From bake-eat-repeat.com


MIXED-MUSHROOM STRUDEL RECIPE - EUGENIA BONE | FOOD & WINE
Step 1. Preheat the oven to 350°. In a large skillet, melt 2 tablespoons of the butter. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a …
From foodandwine.com


ROASTED MUSHROOM STRUDEL | CRAFTYBAKING | FORMERLY BAKING911
2 large cloves garlic; will put through a garlic press in recipe 3 tablespoons unbleached all-purpose flour 1 1/2 cups chicken or vegetable stock. Large pinch of dried thyme 2 tablespoons chopped flat leaf parsley . For strudel dough: 1/2 cup (8 tablespoons) unsalted butter 18 12- x 17- inch sheets of phyllo (filo) dough thawed overnight in the refrigerator (available from the …
From craftybaking.com


CRISPY MUSHROOM STRUDELS RECIPE - TOMMY HABETZ | FOOD & WINE
Step 1. Preheat the oven to 375°. In a very large skillet, melt the stick of butter. Add the shallots and cook over moderate heat until softened, about 4 minutes. Add the shiitake and white ...
From foodandwine.com


MUSHROOM AND CARAMELIZED-SHALLOT STRUDEL RECIPE | MYRECIPES
Heat olive oil in a large skillet over medium heat. Add shallots and sugar; cook for 2 minutes, stirring constantly. Sprinkle with water; cover, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally until shallots are soft. Add mushrooms; cook, uncovered, over medium-high heat 20 minutes or until liquid evaporates, stirring ...
From myrecipes.com


MUSHROOM STRUDEL - RECIPES
Method. 1. Heat the oil and 1 tbsp melted butter in a large frying pan; add the mushrooms and cook over a high heat for 4-5 minutes, until soft and starting to colour. Add the shallots, garlic and thyme; cook for 1-2 minutes, then pour in the port, madeira or wine. Boil rapidly until syrupy, then stir in the mascarpone and chives; cool ...
From waitrose.com


SAVORY GOAT CHEESE & MUSHROOM STRUDEL (GERMAN RECIPE)
2021-09-23 Once most of the mushroom moisture has been released and evaporated add the chopped parsley, the flour and season with salt and pepper. Stir and cook for another minute or two. Remove from the stove and let cool down a bit. Fold in the goat cheese. Preheat the oven to 350 F. Melt the rest of the butter.
From craftbeering.com


SIMPLE SAVOURY MUSHROOM STRUDELS - MIRAGE MARGARINE
2014-03-07 Begin rolling the dough by folding the pastry over the mushroom filling and rolling up. Transfer the mushroom strudel to a baking sheet with the seam side on the bottom of the log. Press down the strudel to flatten out the log. Pinch the ends of the strudel sealing in the filling. Whisk together the egg with 1 tbsp of water, to make an egg wash ...
From miragemargarine.com


RECIPE: MUSHROOM STRUDEL | WHOLE FOODS MARKET
Heat the oven to 425°F. In a large skillet, melt butter over medium-high heat. Add shallots and cook, stirring, until translucent, about 3 minutes. Add the mushrooms, salt and pepper; cook until mushrooms are softened and dry, about 10 minutes. Stir in vinegar and cook 1 more minute.
From wholefoodsmarket.com


MUSHROOM, SAGE & THYME STRUDEL @ NOT QUITE NIGELLA
2019-06-13 1 sheet butter puff pastry. 1 egg yolk and 1 teaspoon water. Step 1 - Fry the garlic in oil on medium heat for a minute and then add the mushrooms. Continue frying adding more oil when needed and cook for another 5 minutes. Add the white wine, cream cheese, sour cream, sage and thyme and cook stirring until it becomes a creamy mixture and the ...
From notquitenigella.com


CREAMY MUSHROOM STRUDEL | HELLO LITTLE HOME
2017-11-13 Preheat oven to 375 degrees. Spray a large baking sheet with nonstick spray; set aside. Heat olive oil in a large skillet (12-inch diameter or larger) over medium-high heat. Add shallots to oil and season with salt and pepper. Cook until they start turning translucent, stirring frequently (a couple minutes).
From hellolittlehome.com


MUSHROOM STRUDEL - RECIPE FLOW
Place mushroom mixture along the long side of pastry, leaving 5cm at each end. Roll up to enclose filling, fold in ends and place on a butter baking tray with the join on the bottom. Brush top with melted butter. 5 Bake in a moderate oven for about 20 minutes or until golden brown.
From recipeflow.com


MUSHROOM STRUDEL RECIPES | RECIPELAND
6 days ago. 91.3 k Classic stuffed peppers with a Mexican twist. Chicken, cheese and mushrooms makes this a great change with a bit of spicy flare.
From recipeland.com


MUSHROOM STRUDEL RECIPE | RECIPELAND
Mushroom Strudel recipe. Ready In: 90 min. Makes 16 servings, 77 calories per serving Ingredients: butter, onions, sweet red bell peppers, garlic, mushrooms, salt ...
From recipeland.com


WILD MUSHROOM STRUDEL | CANADIAN LIVING
2009-07-20 Method. 1 dough: In bowl, whisk flour with salt. In small bowl, whisk together butter, lemon juice and 1/3 cup (75 mL) water; add to flour mixture, stirring with fork to form shaggy dough and adding up to 1 tbsp (15 mL) more water if mixture doesn't hold together. Turn out onto floured surface; knead until smooth and elastic, 10 minutes.
From canadianliving.com


MUSHROOM STRUDEL – SMITTEN KITCHEN
2008-05-19 Cook the onion in the butter and, when soft, add the mushrooms with the nutmeg. Saute for 5 to 7 minutes, until liquid has been released and has partially evaporated. Add the sherry and evaporate the alcohol by cooking over low heat for 2 to 3 minutes. Stir in the flour, herbs, and some salt and pepper, and let cool.
From smittenkitchen.com


MUSHROOM STRUDEL RECIPE | MYRECIPES
Ingredient Checklist. 2 tablespoons olive oil ; ¼ cup minced shallots ; 2 cloves garlic, peeled and minced ; 2 pounds fresh mushrooms, (cremini, shiitake, porcini, or common, or a mixture), rinsed, tough stem ends trimmed, and sliced
From myrecipes.com


MUSHROOM STRUDEL - RECIPES FOOD AND COOKING
2016-11-21 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 and pepper. Cool. Divide the mushroom mixture into 6 portions in the bowl. Lay the filo dough out on a cutting board.
From recipesfoodandcooking.com


MUSHROOM & ASPARAGUS STRUDEL - SOBEYS INC.
Directions. Step 1. Preheat oven to 350°F (180°C). Heat half the oil in a large skillet over medium-high heat; add shallots and sauté for 1 min. Add all of the mushrooms and sauté for 10 min. or until most of the moisture has evaporated. Mix in asparagus and sauté until slightly tender. Cool slightly, then sprinkle with parsley, lemon zest ...
From sobeys.com


MUSHROOM STRUDEL - AUSTRALIAN MUSHROOM GROWERS
1. Preheat oven to 200°C and line a baking tray with greaseproof paper. 2. In a large frying pan over medium-high heat, add half of the mushrooms and dry-fry for 3-4 minutes until cooked through and soft. Remove from the heat and place in a bowl. Dry the frying pan with paper towel and return to the heat.
From australianmushroomgrowers.com.au


WILD MUSHROOM STRUDEL RECIPE - LOS ANGELES TIMES
2004-02-11 Squeeze dry. Chop and set aside. 2. Melt 4 tablespoons butter in a very large saute pan over medium heat. Add the leeks and a sprinkling of sea salt and cook, stirring, until softened, about 5 ...
From latimes.com


MUSHROOM AND LEEK STRUDEL - JO COOKS
2020-10-01 How To Make Mushroom and Leek Strudel. Saute the sauteables: In a large skillet, heat the 2 tbsp of butter over medium-high heat. Add the leeks and mushrooms and cook and stir until mushrooms are lightly browned and leek is tender; Combine the filling: Add garlic, wine and cream; cook for a couple more minutes until all the liquid is almost ...
From jocooks.com


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