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.
LEEK, MUSHROOM & GOAT'S CHEESE STRUDELS
This low-fat, vegetarian recipe reminds us that pastry doesn't have to be an indulgence
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the leeks and stock into a large pan, then cover and cook for 5-8 mins until starting to soften. Add the mushrooms, cover again and cook for 3 mins, then remove the lid and continue to cook until the juices have evaporated. Tip the veg onto a large plate to cool slightly.
- For each strudel, lightly brush half of each filo sheet with some olive oil. Fold the un-brushed side over to make a smaller sheet, 2 layers thick. Brush the edges with a little more oil, then spoon a quarter of the veg along one edge. Crumble over a quarter of the cheese, fold over the pastry edges, then roll up to seal in the filling.
- Put the strudels on a baking tray, brush with any remaining oil and scatter over the poppy seeds. Bake for 25 mins until crisp and golden brown.
Nutrition Facts : Calories 213 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.52 milligram of sodium
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.
More about "savory filo strudel with mushrooms leeks and feta recipes"
MUSHROOM STRUDEL RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
10 SWEET AND SAVORY STRUDEL RECIPES | TASTE OF HOME
From tasteofhome.com
10 BEST SAVORY PHYLLO RECIPES | YUMMLY
From yummly.com
18 SAVORY PHYLLO DOUGH RECIPES | ALLRECIPES
From allrecipes.com
MUSHROOM AND LEEK STRUDEL - JO COOKS
From jocooks.com
LEEK, FETA & FILO ROULADE VEGETARIAN RECIPE - VEGGIE
From easyveggieideas.com
SAVORY PUMPKIN AND FETA STRUDEL - AKIS PETRETZIKIS
From akispetretzikis.com
SAVOURY FILO STRUDEL WITH PORT RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SAVORY FILO STRUDEL WITH MUSHROOMS LEEKS AND FETA RECIPES
From recipegoulash.cc
MUSHROOM AND CHESTNUT SAVORY STRUDEL - RECIPES
From newmotivationcoaching.com
LEEK, FETA AND SAUSAGE STRUDEL RECIPE - SPRY LIVING
From spryliving.com
SAVORY FILO STRUDEL WITH MUSHROOMS, LEEKS, AND FETA - MARILENA'S ...
From pinterest.com
SAVORY MUSHROOMS AND LEEKS GALETTE - THE MEDITERRANEAN DISH
From themediterraneandish.com
SAVORY GOAT CHEESE & MUSHROOM STRUDEL (GERMAN RECIPE)
From craftbeering.com
SAVORY LEEK AND FETA PHYLLO PIE - CALIFORNIA GREEK GIRL
From californiagreekgirl.com
SAVORY SPINACH AND MUSHROOM STRUDEL RECIPE - THE SPRUCE EATS
From thespruceeats.com
SAVORY FILO STRUDEL WITH MUSHROOMS LEEKS AND FETA
From wikifoodhub.com
FILO STRUDEL WITH MUSHROOMS ARCHIVES - MARILENA'S KITCHEN
From marilenaskitchen.com
CRISPY LEEK, SPINACH & FETA FILO ROLLS - TML FOOD
From tml-food.com
10 BEST SAVORY STRUDEL RECIPES | YUMMLY
From yummly.com
HOW TO MAKE A SAVORY VEGGIE STRUDEL - PROUD ITALIAN COOK
From prouditaliancook.com
FETA AND MUSHROOM STRUDEL WITH HORSERADISH-TOMATO SALSA …
From cooksrecipes.com
MUSHROOM AND CHESTNUT SAVORY STRUDEL - RECIPES
From noahstrength.com
SAVORY FILO STRUDEL WITH MUSHROOMS, LEEKS, AND FETA - MARILENA'S …
From pinterest.co.uk
MUSHROOM STRUDEL IN PHYLLO RECIPE - FOOD NEWS
From foodnewsnews.com
PIE RECIPES: SAVORY FETA AND LEEK PIE - FOOD NEWS
From foodnewsnews.com
FILO STRUDEL WITH MUSHROOMS & FETA | LEEKS, STUFFED MUSHROOMS, …
From pinterest.fr
MUSHROOM AND LEEK STRUDEL (JO COOKS) | RECIPES, CREPE RECIPE …
From pinterest.co.uk
SAVORY MUSHROOM, LEEK AND FENNEL TART - DR. SALLY'S KITCHEN
From drsallyskitchen.com
FILO STRUDEL WITH MUSHROOMS, LEEKS & FETA
From themediterraneanlifestyle.com
MUSHROOM & LEEK STRUDEL RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
VEGETABLE & MUSHROOM PHYLLO STRUDEL'S - DRIZZLE AND DIP
From drizzleanddip.com
SAVORY FILO PIE WITH LEEKS AND FETA RECIPE | EAT SMARTER USA
From eatsmarter.com
EASY SAVORY FILO PASTRY RECIPES | DEPORECIPE.CO
From deporecipe.co
MUSHROOM STRUDEL: A VEGETARIAN FILO PASTRY ROLL - SEARCHING FOR …
From searchingforspice.com
SPINACH, LEEK AND FETA PHYLLO CUPS - BUFFALO FOODIE
From buffalofoodie.com
FILO STRUDEL WITH MUSHROOMS, LEEKS & FETA - TML FOOD
From tml-food.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 »
You'll also love