WILD MUSHROOM STRUDEL WITH ARUGULA PESTO
Categories Garlic Herb Mushroom Tomato Bake Sauté Vegetarian Fall Phyllo/Puff Pastry Dough Bon Appétit
Yield Serves 6 as a first-course
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add shallots, tomatoes, garlic, basil, 2 teaspoons thyme and rosemary; sauté 2 minutes. Add mushrooms; sauté until very tender, about 15 minutes. Remove from heat. Season with salt and pepper. Cool.
- Preheat oven to 400°F. Butter baking sheet. Melt 3 tablespoons butter in small saucepan. Place kitchen towel on work surface. Top with 1 phyllo sheet (keep remaining phyllo sheets covered with plastic wrap and damp towel). Brush with melted butter. Top with phyllo sheet; brush with butter. Sprinkle with 1/2 teaspoon thyme. Repeat layering with 2 more phyllo sheets, brushing with butter and sprinkling with remaining 1/2 teaspoon thyme. Top with another phyllo sheet; brush with butter.
- Starting 1 1/2 inches in from 1 long side and 2 inches in from each short side, spoon mushroom mixture onto phyllo in 2 1/2-inch-diameter log parallel to long sides. Fold short sides over filling; brush folded edges with butter. Using towel as aid and starting on long side nearer filling, roll up strudel jelly-roll style. Using spatula, transfer strudel to prepared baking sheet, seam side down. Brush strudel with butter. Freeze 5 minutes.
- Bake strudel until golden brown, about 15 minutes. Cut strudel into slices. Serve with Arugula Pesto.
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John Cudjoe
[email protected]The strudel was good, but I thought it was a bit bland. I would have added more salt and pepper to the filling.
TUSHAR Gaming
[email protected]This recipe was easy to follow and the strudel turned out great! I will definitely be making this again.
Bipin Kathayat
[email protected]This strudel was a bit too complicated for me. I think I would have preferred a simpler recipe.
Naveed Kayhani
[email protected]I loved this recipe! The strudel was flaky and delicious, and the arugula pesto was a great addition. I will definitely be making this again.
Muzamal Rajpoot
[email protected]This strudel was amazing! The mushrooms were so flavorful and the arugula pesto was the perfect complement. I will definitely be making this again.
shoaib mayo
[email protected]I'm not sure what I did wrong, but my strudel turned out soggy. I think I might have added too much liquid to the dough.
Zcy Ara
[email protected]The strudel was good, but I thought the arugula pesto was a bit too strong. I would probably use a different pesto next time.
Georgie Behan
[email protected]This recipe is a keeper! The strudel was so good that I ate two pieces for dinner. I will definitely be making this again for my next party.
Khanyisile Michelle Khoza
[email protected]The strudel was delicious, but it was a lot of work to make. I'm not sure if I would make it again.
Dante Aponte
[email protected]This strudel was a bit too dry for my taste. I think I would have added a little more butter to the dough.
Lisa Ebo
[email protected]I'm not a big fan of mushrooms, but I thought I'd give this recipe a try. I was pleasantly surprised! The strudel was delicious and the mushrooms were not overpowering at all. I will definitely be making this again.
ganha bagya oficial
[email protected]This recipe was easy to follow and the strudel turned out great! The only thing I would change is to use a little less salt in the pesto.
Namulindwa Catherine
[email protected]I made this strudel for my family and they loved it! The mushrooms were so flavorful and the arugula pesto was the perfect accompaniment. I will definitely be making this again.
magar love
[email protected]This wild mushroom strudel was a hit at my dinner party! The combination of mushrooms, cheese, and arugula pesto was divine. The strudel was flaky and golden brown, and the pesto added a burst of flavor. I highly recommend this recipe!