Best 5 Potato And Mushroom Strudel Recipes

CAVOLO NERO, MUSHROOM, POTATO & FONTINA STRUDEL

Steps:

• Heat the oven to 200C/180C fan/gas 6. Remove the tough ribs from the cavolo nero and wash the leaves. Plunge them into boiling water and cook for 7 mins. Drain well, then set the leaves aside to cool.
• Squeeze the excess water from the cavolo nero (you have to do this really well or you'll have watery strudel), then roughly chop it and put in a bowl.
• Heat the oil and 15g of the butter in a pan, then fry the onion for about 10 mins until soft and pale golden. Add this to the cavolo nero. Season.
• Add a little more oil to the pan and cook the mushrooms over a high heat so they get a good colour. Cook for 10-15 mins until the water comes out of the mushrooms and has evaporated (if you don't do this your strudel will be soggy). Season and add to the cavolo nero.
• Cook the potatoes until tender, by either steaming, boiling or microwaving them, then cut into slices the thickness of a pound coin. Add the crème fraîche, parmesan, 100g of the fontina and the nutmeg to the cavolo nero, then add the potatoes and mushrooms and season. Stir everything well.
• Melt the rest of the butter. Lay a sheet of filo on a large baking sheet. Brush lightly with melted butter, then put another sheet on top. Do this until you have 8 layers of filo.
• With the long side of the baking sheet towards you, spoon the filling along the pastry, about 4cm in from the edge. Sprinkle the remaining cheese on top. Carefully roll the filo and the stuffing into a fat log shape and tuck the ends underneath to seal. If the package doesn't seal well, then use more filo sheets - one sheet torn in half should do the job - to wrap around the ends. Filo is very forgiving so this won't look bad.
• Brush the strudel with more butter, scatter over the poppy seeds and bake for 25 mins until golden brown.

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.

WILD MUSHROOM STRUDEL

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.

POTATO STRUDEL (ERDAEPFELSTRUDEL)

Steps:

• Put the potatoes in a saucepan; add cold water to cover and salt. Bring to a boil and let simmer 20 minutes or longer, until the potatoes are tender. Drain.
• When the potatoes are cool enough to handle, peel them. Grate or, preferably, put them through a food mill or ricer. Do not use a food processor, or they will become gummy. There should be about 1 3/4 cups, the amount needed.
• Cut the bacon into 1/4-inch cubes. Add the cubes to a saucepan and cook, stirring constantly, until rendered of fat and golden brown.
• Add the onion and cook, stirring, until lightly browned.
• Put the potatoes in a mixing bowl and add the bacon mixture, the parsley, salt and pepper. Add the egg yolks and blend.
• Preheat the oven to 425 degrees. Melt the butter.
• Carefully lay out one rectangle of phyllo-strudel pastry. Brush it with half the butter. Carefully lay a second rectangle on top of the first. Brush it all over with the remaining butter.
• Spoon the potato mixture onto the bottom half of the strudel layer, leaving a 1-inch margin right and left. Using a spatula, carefully spread the mixture over the bottom half of the pastry (remember that this pastry tears easily). Fold over right and left edges of the pastry. Roll the dough bottom to top to enclose the filling in a sausagelike shape.
• Butter a large baking sheet. Carefully transfer the potato-filled pastry, seam side down, onto it.
• Place in the oven and bake 15 to 20 minutes or until piping hot throughout and golden brown on top. Cut on the diagonal into slices about 1 1/2 inches thick and serve.

POTATO STRUDEL

Steps:

• Preheat oven to 350°F.
• Heat the butter in a large sauté pan. Add the potatoes, sweet potato, carrot, onion, beets, thyme and flour. Mix well and sauté a few minutes. Add the wine and simmer until it starts to thicken, 3-5 minutes.
• Beat egg and cream together. Pour into pan and stir well. Add mushrooms and parsley. Simmer until root vegetables are barely tender and the sauce is very thick. Allow to cool slightly while you proceed.
• Lay out one sheet of phyllo on top of a kitchen towel. Brush with melted butter. Lay another sheet of phyllo on top and brush with melted butter. Repeat with each additional sheet of phyllo until 7 sheets are buttered and stacked. Add an 8th sheet, but do not butter. (Keep sheets covered with damp towel until ready to use.). Place half the potato mixture in a line across the phyllo stack, about 2" from the end, and leaving a 1 1/2" border on either side. Use the towel to roll the phyllo over the potato mixture once. Fold in the bare edges of the phyllo. Using the towel, continue to roll the log, shaping and packing it tightly. Tuck in the ends when the roll is complete. Repeat with the remaining phyllo and potato mixture.
• Transfer the rolls to a parchment-lined or oil-sprayed baking sheet. Brush with clarified butter. Bake 25-30 minutes until golden brown.
• Carefully move to a cutting board. Slice with a serrated knife. Remove the very ends and discard. Slice into 3" segments, then cut each segment into 2 pieces on an angle. Serve 2 such pieces per person as an appetizer, or 1 piece as a side dish. Garnish with a sprig of fresh thyme.