Mushroom Strudel is an elegant, savory pastry that combines flaky, golden phyllo dough with a rich and flavorful mushroom filling. The earthy taste of sautéed mushrooms is enhanced with onions, garlic, herbs, and a touch of cream, creating a luscious filling that’s wrapped in layers of crisp phyllo. This strudel is perfect as a starter, side dish, or even a light meal, and it pairs wonderfully with a salad or soup. Whether served at a dinner party or a cozy family meal, Mushroom Strudel is a delicious way to enjoy the deep, umami flavors of mushrooms in a beautiful presentation.
Ingredients:
- 1 lb mushrooms (button, cremini, or a mix), finely chopped
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- ¼ cup heavy cream or crème fraîche
- Salt and pepper, to taste
- 8 sheets phyllo dough, thawed
- ¼ cup melted butter (for brushing phyllo)
- 2 tbsp breadcrumbs (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the mushroom filling: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
- Cook the mushrooms: Add the finely chopped mushrooms to the skillet and cook, stirring occasionally, for about 10-12 minutes until the mushrooms have released their moisture and are golden brown. Stir in the thyme, cream, salt, and pepper, and cook for another 2-3 minutes. Remove from heat and let the filling cool slightly.
- Prepare the phyllo: Lay one sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Place another sheet on top and repeat the process until all 8 sheets are stacked, buttering each layer. If using breadcrumbs, sprinkle a light layer of breadcrumbs over the top sheet to help absorb moisture.
- Assemble the strudel: Spread the mushroom filling along one side of the phyllo stack, leaving a small border. Carefully roll the phyllo around the filling, tucking in the sides as you go to create a log shape. Transfer the strudel to the prepared baking sheet with the seam side down.
- Bake the strudel: Brush the top of the strudel with more melted butter and bake for 25-30 minutes, or until the pastry is golden brown and crispy.
- Serve: Let the strudel cool slightly before slicing. Garnish with fresh parsley and serve warm.
Enjoy this delicious Mushroom Strudel as a savory, crispy, and elegant dish that’s perfect for any occasion!