MUSHROOM STRUDEL
Steps:
- In a large skillet, heat butter and olive oil. Add shallots and garlic, and soften. Add sliced mushrooms.
- Season with salt and pepper, and cook over low heat until tender. If juices exude, raise the heat, and cook until they evaporate.
- Stir in 3/4 of herbs and remove from heat. Spread mushrooms on a pan to dry, and let cool completely, about 30 minutes.
- When dry and cool, transfer mushrooms to a large bowl, and combine with whole egg-egg yolk mixture.
- Move rack to middle of oven, and heat to 400 F.
- Place puff pastry on a parchment-lined baking pan. Roll to remove any creases and to elongate slightly. Brush the surface with egg wash, and sprinkle on remaining herbs.
- Spread mushrooms evenly over first 3/4 of pastry, leaving a 1-inch border around edges.
- Flip over edge nearest to you, and lay it on the top 1/4 so that puff pastry touches puff pastry, encasing mushrooms completely in a cylinder. Don't roll in pinwheel fashion for strudel because the puff pastry in the interior will never bake, and it will become gummy.
- Move strudel to the center of baking pan and tuck in ends. Brush entire surface with egg wash.
- Using the back of a knife, run crisscross pattern over strudel. If desired, add cut-out leaves, flowers, and vines from a portion of the second sheet of puff pastry. (Frozen grocery store puff pastry typically comes two sheets to a box). Egg wash the designs.
- Bake until golden brown and puffed, anywhere from 15 to 30 minutes, depending on your oven. Let rest at least 2 minutes before slicing with a serrated knife.
Nutrition Facts : Calories 528 kcal, Carbohydrate 35 g, Cholesterol 246 mg, Fiber 5 g, Protein 17 g, SaturatedFat 9 g, Sodium 614 mg, Fat 38 g, ServingSize 12 appetizer slices (4 servings), UnsaturatedFat 26 g
WILD MUSHROOM STRUDEL
Steps:
- For the mushrooms: Preheat oven to 350 degrees F.
- Stir together cremini and oyster mushrooms, sherry, oil, thyme, dill and some salt and pepper in a roasting pan, then roast for 10 minutes. Allow to cool. Remove and discard herb stems.
- For the filling: Sweat carrots, fennel, onions and celery in oil in a heavy-bottomed pot over medium-low heat until soft. Turn off heat and add goat cheese to melt. Transfer to a half-sheet pan to cool.
- For the strudel: Preheat the oven to 350 degrees F. Line 3 sheet pans with parchment and spray with nonstick spray. (Each strudel must be rolled and baked on its own sheet pan.)
- Mix mushrooms together with the veggies in a large bowl.
- Lay each sheet of pastry on a lined sheet pan.
- Brush the border of each pastry with egg wash, then sprinkle panko in a line down the center of the pastry. Spoon a third of the filling in a line on top of the panko, then sprinkle more panko on top to absorb excess liquid.
- Roll up tightly (like a burrito) and lay seam-side down. Brush with egg wash and sprinkle with dill, salt and pepper. Repeat with remaining pastry and filling.
- Bake for 10 minutes, then switch and rotate the sheet pans and bake until golden brown, about 10 minutes more. Cool, then cut into 1/2-inch slices.
MUSHROOM & GOUDA CHEESE STRUDEL
Bite into a strudel that packs a punch with this Mushroom & Gouda Cheese Strudel. Flaky strudel takes a turn for the savory in this stuffed pastry packed with delicious gouda cheese.
Provided by My Food and Family
Categories Cheese
Time 50m
Yield Makes 12 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Melt 2 Tbsp. butter in large skillet on medium-high heat. Add vegetables and garlic; cook 8 min. or until liquid has evaporated, stirring occasionally. Stir in Gouda cheese, 1 Tbsp. Parmesan and ground red pepper. Remove from heat.
- Stack phyllo sheets on clean kitchen towel; spread with mushroom mixture to within 1 inch from one short end of phyllo. Fold 1/2-inch-wide border over filling, then roll dough up, using towel to help roll it up. Place, seam-side down, on baking sheet sprayed with cooking spray.
- Melt remaining butter; brush over roll. Sprinkle with remaining Parmesan.
- Bake 30 to 35 min. or until golden brown. Cool 5 min. before slicing.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 1 g, Protein 5 g
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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