WILD MUSHROOM STRUDEL
Provided by Molly O'Neill
Categories appetizer
Time 1h45m
Yield 4 first-course servings
Number Of Ingredients 12
Steps:
- Clean the mushrooms and slice any large ones into pieces no larger than of an inch. In a large skillet over medium heat, heat the oil and add the mushrooms, onion and garlic. Season with salt and pepper and cook, stirring frequently, until the mushrooms have released all their liquid and are lightly browned, 10 to 12 minutes.
- Add the wine and thyme and cook until the wine has evaporated. Remove from the heat and transfer the mushrooms to a bowl. When the mushrooms are cool, stir in the cheese, parsley and 3 tablespoons of the bread crumbs. Set aside.
- Preheat the oven to 350 degrees. On a work surface, brush one of the sheets of phyllo with melted butter and dust with the remaining crumbs. Top with the second piece of phyllo and brush again with butter. Spoon the mushroom mixture down the short end of the phyllo, leaving it about 2 inches from the edge. Fold the dough over the edge and continue rolling, encasing the filling in the phyllo.
- Brush the strudel with more butter and lightly butter a baking sheet. Carefully transfer the strudel to the sheet and bake until golden brown and crispy, 30 to 35 minutes.
- Remove the strudel from the oven and allow to cool 5 minutes. Trim the ends if they are overly browned and frayed. Slice the strudel and serve with field greens dressed with a tart vinaigrette.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 417 milligrams, Sugar 2 grams, TransFat 0 grams
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Sudarshan Shahi
[email protected]This strudel was a disappointment. The pastry was tough and the filling was bland. I won't be making this again.
JL Robin Khan
[email protected]I love this recipe! It's so easy to follow and the strudel always turns out perfect. I've made it for my family and friends several times and they all love it.
Mya kuczynski
[email protected]This strudel is a bit time-consuming to make, but it's definitely worth the effort. The end result is a delicious and impressive dish.
Hena Gishto
[email protected]I've tried this recipe a few times now and I'm always impressed with the results. The strudel is always flaky and golden brown, and the filling is always flavorful and moist.
Deny Games
[email protected]This was a great recipe! I made it for a party and it was a huge hit. Everyone loved it.
TP Pakistan
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this strudel. The pastry was flaky and the sauce was creamy and flavorful. I would definitely make this again.
Idrees Gaming YT
[email protected]The strudel was good, but I found the filling to be a bit bland. I think it could have used more seasoning.
It's Zaid
[email protected]This strudel was a bit too oily for my taste. I think I would have preferred it if the mushrooms had been roasted instead of fried.
Chahat Afroz
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The strudel was delicious! The mushrooms were flavorful and the sauce was creamy and rich. I will definitely be making this again.
Megan Macaskill
[email protected]I've made this strudel several times now and it's always a hit. My friends and family love it. It's the perfect appetizer or main course for any occasion.
Rokiya Begom
[email protected]Wow! Just wow! This strudel was absolutely incredible. The mushrooms were perfectly cooked and the pastry was flaky and golden brown. I will definitely be making this again.
nabil ahmed
[email protected]This wild mushroom strudel was a delightful culinary experience. The combination of earthy mushrooms, flaky pastry, and creamy sauce created a symphony of flavors in my mouth. I especially appreciated the use of fresh herbs, which added a layer of co