MUSHROOM AND WILD RICE STRUDEL
I've always loved the combination of wild rice and mushrooms. The wild rice adds great texture to an already "meaty" filling, and also helps to bind it. I top the phyllo dough with some of the rice before adding the filling, so that the rice can absorb some of the liquid from the filling and keep it from saturating the phyllo dough.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, main course
Time 2h
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees.
- In a large bowl, beat the egg with the feta. Stir in the mushroom ragoût, chopped herbs and 1/2 cup of the cooked rice. Add a little freshly ground pepper.
- Combine the melted butter and olive oil in a pyrex measuring cup or microwave-safe bowl, heat very slightly at 50 percent power and stir together. Place 8 sheets of phyllo dough on your work surface. Cover with a dish towel and place another, damp dish towel on top of the first towel. Each time you take a piece of phyllo from the pile, replace the towels so that the phyllo doesn't dry out. Place a sheet of parchment on your work surface horizontally, with the long edge close to you. Take a sheet of phyllo from the pile and lay it on the parchment. Brush the first sheet of phyllo lightly with the butter and olive oil mixture and top with the next sheet. Continue to layer all eight sheets, brushing each one before topping with the next one.
- Brush the top sheet of phyllo dough with the butter and olive oil mixture. Spread the remaining wild rice over the surface, leaving a 3-inch margin at the bottom and a 2 1/2 inch margin at the top and on the sides. Spread the mushroom mixture over the rice. Fold the bottom edge of the phyllo up over the filling, then fold the ends over and roll up like a burrito. Using the parchment paper to help you lift the strudel, place both the parchment paper and the strudel on a baking sheet with the seam side down. Brush with butter and olive oil and make 3 or 4 slits on the diagonal along the length of the strudel.
- Place the strudel in the oven and bake 20 minutes. Remove from the oven, brush again with the butter and olive oil, rotate the pan and return to the oven. Continue to bake for another 25 to 30 minutes, until golden brown. Remove from the heat and allow to cool for at least 20 minutes and preferably for 30. Serve warm. Reheat in a medium (325 degrees) oven if the strudel loses its crispiness before you are ready to serve. It will crisp up in about 10 minutes.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 309 milligrams, Sugar 2 grams, TransFat 0 grams
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Thiha Min htet
[email protected]This is a great recipe for a special occasion.
Ewert Jürgens vd westhuizen
[email protected]I'm not a big fan of mushrooms, but I loved this strudel!
Zehran Ali
[email protected]This strudel is a bit time-consuming to make, but it's worth the effort.
Jonathan Casper
[email protected]I'm always looking for new and exciting strudel recipes. This one definitely fits the bill!
Moses Alazawi
[email protected]This strudel is a great way to use up leftover mushrooms and rice.
Afrah Khan
[email protected]I would give this recipe 5 stars if it wasn't for the fact that it was a bit too salty for my taste.
Subas Adhikari
[email protected]This is the best mushroom and wild rice strudel I've ever had!
Jimm Jin
[email protected]I've made this strudel several times and it's always a hit. It's a great recipe to have in your back pocket.
Badua Charles
[email protected]I'm not sure what I did wrong, but my strudel didn't turn out as good as I had hoped.
Shahzaib Ashraf
[email protected]This strudel is perfect for a cold winter day. It's warm and comforting.
inpotend Channel
[email protected]I'm a vegetarian and I love this recipe! It's a great way to get my mushrooms and wild rice fix.
Kahara_lovesmemes
[email protected]This recipe was easy to follow and the strudel turned out beautifully.
pro pup
[email protected]I made this strudel for a party and it was a huge success! Everyone loved it.
Js He
[email protected]Overall, this was a great recipe! I would definitely make it again.
Baguma Moses
[email protected]The strudel was a bit dry. I think I should have added more butter to the filling.
Zahir Figueroa
[email protected]This dish was a bit too bland for my taste. I think it could have used more salt and pepper.
Krystal Harris
[email protected]I'm not a big fan of mushrooms, but this strudel was delicious! The wild rice and cheese balanced out the mushrooms perfectly.
gamer pup099
[email protected]This mushroom and wild rice strudel was a hit! The flavors were amazing and the strudel was cooked to perfection. I'll definitely be making this again!