Best 9 Pear Mushroom Strudels Recipes

PERFECT PEAR STRUDEL

Steps:

• Make Pear Strudel: Place raisins in small bowl, cover with very warm tap water. Let stand 5 minutes to plump, then drain.
• Meanwhile, in large skillet, heat 2 tablespoons butter over medium heat. Add pears, brown sugar, cinnamon, nutmeg and plumped raisins. Cook 8 to 10 minutes or until pears are very tender and almost all liquid is evaporated, stirring occasionally. Spread mixture on small rimmed baking pan or plate and place in refrigerator 15 minutes to cool (this step can be done up to 2 days in advance).
• Preheat oven to 400 degrees F. Melt remaining 2 tablespoons butter in microwave. Place a stack of 3 phyllo sheets on parchment paper on work surface. Make a second stack of 3 phyllo sheets and place it so it overlaps the first stack by about an inch. Mound the cooled pear filling along one of the long sides of phyllo dough. Roll up like a jelly roll and transfer the parchment with strudel to rimmed baking pan.
• Brush strudel with melted butter. Score the dough into 1-inch portions using a serrated knife, but do not cut completely through the strudel. Bake 20 minutes or until golden brown.
• Meanwhile, make Glaze: In small bowl, whisk together all ingredients.
• Slice strudel and serve warm with glaze.

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.

SAUSAGE AND 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) 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 & LEEK STRUDEL

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.

MUSHROOM STRUDEL

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.

PEAR STRUDEL

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the pie crust mix and 1/3 cup cold apple cider until it forms a ball. Wrap in plastic wrap and chill one hour in the refrigerator.
• Peel and core the pear and chop into approximately 1/2 inch pieces, (reserve 1 cup for Round 2 Recipe Cabbage and Pear Slaw, toss with a splash of lemon juice to prevent browning)
• In a large skillet over medium heat, add the butter, brown sugar and pumpkin pie spice. When it is melted, add the pears. Cook until the pears are slightly softened and the liquid thickens, about 5 to 6 minutes. Let cool.
• On a floured surface or on parchment paper, roll out the chilled dough into a 12-inch-by-10-inch rectangle. Spread the cooled pear mixture in the middle of the rectangle, fold in the short ends, and roll the crust over enclosing the pear mixture. Place the strudel, seam side down, onto a baking sheet.
• In a small bowl beat the egg with a tablespoon of water. In another small bowl mix together the remaining 1/2 teaspoon pumpkin pie spice and sugar. Brush the strudel with the egg wash and sprinkle with half the spiced sugar. Make five small slits on top to let the steam escape. Bake until golden brown, about 25 to 30 minutes. Let cool for 30 minutes.
• When you are ready to serve, whip the cream with the remaining pumpkin pie spice and sugar mixture. Serve the strudel topped with whipped cream.

MUSHROOM & TARRAGON STRUDELS WITH MADEIRA SAUCE

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.

MUSHROOM STRUDEL

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.

PEAR, ONION, AND DRY JACK CHEESE STRUDELS

Steps:

• Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and sauté until brown, about 7 minutes. Add pear and sauté 3 minutes. Transfer pear mixture to medium bowl. Cool slightly. Stir in cheese, mustard and salt.
• Melt remaining 4 tablespoons butter in small saucepan over medium heat. Place 1 phyllo sheet on work surface. (Cover remaining phyllo with plastic wrap and damp kitchen towel.) Brush with melted butter. Top with second phyllo sheet. Brush with melted butter. Arrange half of pear mixture in log along 1 short end of phyllo, leaving 1-inch border at each end of pear mixture. Fold in sides and roll up tightly into log. Brush all over with butter. Transfer to large baking sheet. Repeat with remaining phyllo, butter, and pear mixture. (Strudels can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 375°F. Bake strudels until golden brown, about 18 minutes. Cool 5 minutes. Transfer 1 strudel to cutting board. Cut on diagonal into 12 pieces. Repeat with remaining strudel. Transfer to platter and serve.