MUSHROOM STRUDEL
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
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.
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Suny Das
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this mushroom strudel. The flavors were well-balanced and the strudel was very satisfying.
Vern Hopkins
[email protected]This mushroom strudel is a great way to use up leftover puff pastry. It's also a great way to get your kids to eat their vegetables!
Trisha
[email protected]I added some chopped spinach to the filling of this mushroom strudel and it turned out great! The spinach added a nice pop of color and nutrition to the dish.
Aski Vincent
[email protected]This mushroom strudel is a great make-ahead dish. I made it the day before and reheated it for dinner the next day. It was just as good as when it was first made.
Odewole Femi
[email protected]I'm not a vegetarian, but I really enjoyed this mushroom strudel. It was hearty and flavorful, and the pastry was perfectly flaky. I would definitely recommend this recipe to anyone looking for a delicious and satisfying vegetarian dish.
JODYI EBRAHEM
[email protected]This mushroom strudel was a bit more work than I expected, but it was worth it! The flavors were amazing and the strudel was a hit with my guests.
Sealim 42
[email protected]I was pleasantly surprised by how easy this mushroom strudel was to make. It turned out beautifully and tasted even better. I will definitely be making this again.
Grayson Lightner
[email protected]This mushroom strudel is a great way to use up leftover mushrooms. It's also a great vegetarian dish that's packed with flavor. I highly recommend it!
Motin Islam
[email protected]I made this mushroom strudel last night and it was a hit! My family loved it. The strudel was easy to make and the instructions were clear and concise. I will definitely be making this again.
Safi Ashu
[email protected]This mushroom strudel was delicious! The filling was savory and flavorful, and the pastry was flaky and golden brown. I would definitely recommend this recipe to anyone looking for a tasty and easy-to-make vegetarian dish.