Creamy Mushroom Strudel Recipes

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WILD MUSHROOM STRUDEL



Wild Mushroom Strudel image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 15 portions

Number Of Ingredients 20

3 pounds cremini mushrooms, half quartered and half sliced
2 pounds oyster mushrooms, broken into smaller pieces
1/2 cup cream sherry
2 tablespoons vegetable oil
10 sprigs fresh thyme
5 sprigs fresh dill
Salt and pepper
3 carrots, diced
2 bulbs fennel, diced
2 medium yellow onions, diced
1 head celery, diced
2 tablespoons vegetable oil
Two 8-ounce logs goat cheese
Salt and pepper
Nonstick cooking spray, for the pans
Three 10-by-12-inch sheets frozen puff pastry dough, thawed
2 eggs, beaten
1/2 cup panko breadcrumbs
1 teaspoon dill weed
Salt and pepper

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 STRUDEL



Mushroom Strudel image

This mushroom strudel uses delicious, aromatic wild mushrooms. Baked until golden brown, it's as wonderful to look at as it is to eat.

Provided by Barbara Rolek

Categories     Appetizer     Brunch     Dinner     Entree     Lunch     Side Dish

Time 1h

Yield 4

Number Of Ingredients 10

2 tablespoons butter
1/4 cup extra-virgin olive oil
1 large shallot (finely chopped)
2 cloves garlic (finely chopped)
1 1/2 pounds assorted fresh mushrooms (sliced: king trumpet, maitake, beech, shiitake, oyster, porcini)
Sea salt and black pepper
2 tablespoons each thyme, tarragon , flat-leaf parsley, and chives (finely chopped)
1 large egg plus 1 large egg yolk (beaten together)
1/2 package puff pastry (1 sheet, thawed)
1 large egg plus 1 teaspoon water for egg wash (beaten)

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

MUSHROOM STRUDEL



Mushroom Strudel image

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

1/2 lb shiitake mushroom, cleaned and sliced (woody stems removed)
1 lb cremini mushroom, cleaned and sliced
3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced (or more)
salt and pepper
1/2 cup white wine
1/2 teaspoon fresh thyme
1/4 cup fresh basil leaf, torn, packed
1/2 cup baby spinach leaves, packed
1/2 teaspoon fresh grated fresh lemon rind
1/2 lb asiago cheese or 1/2 lb goat cheese, crumbled
3/4 cup fine breadcrumbs
4 sheets phyllo dough
3 tablespoons melted sweet butter

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.

CREAMY MUSHROOM STRUDEL



Creamy Mushroom Strudel image

I love strudels. I haven't made strudel in a long time, but came across this recipe recently(stuck back in my archives) and will make this tonight! Yum!

Provided by Sharon123

Categories     Christmas

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

10 phyllo pastry (strudel leaves)
1/2 lb butter
1 lb chopped mushroom (4 cups packed, raw)
1 teaspoon salt
freshly grated black pepper
1/2 teaspoon ground caraway or 1/2 teaspoon dill seed
8 ounces cream cheese (you can substitute 1/2 pot or cottage cheese)
1/2 cup sour cream
1/2 cup yogurt
1 cup fine breadcrumbs
1/4 cup freshly chopped parsley
2 scallions, minced (include green part)
1 lemon, juice of
2 tablespoons poppy seeds

Steps:

  • Filling: Steam mushrooms, drain, squeezing out excess liquid (Save liquid for soupstock).
  • Cut cream cheese into hot mushrooms, tossing until cheese melts.
  • Add remaining filling ingredients; mix well.
  • To Assemble: Use a well-buttered baking tray.
  • Melt the butter.
  • Lay a leaf of phyllo flat on a wooden surface (or Formica counter) and brush with melted butter.
  • Add another leaf and brush with more butter (be generous).
  • Continue to stack the leaves until you have 5.
  • Apply 1/2 the filling across the width of the leaves, over a 3-4" space and roll it up lightly.
  • Brush top with butter and sprinkle on 1 tbsp poppy seeds.
  • Using a spatula, transfer to a buttered tray.
  • Repeat this ritual to make a second roll.
  • Slash each roll into 3rds, on the diagonal.
  • Bake 25 minutes at 375°F.
  • Serve hot.

MUSHROOM STRUDEL



Mushroom Strudel image

Provided by Gael Greene

Categories     Cheese     Mushroom     Appetizer     Side     Bake     Christmas     Cocktail Party     Easter     Thanksgiving     Quick & Easy     Cream Cheese     Birthday     Shallot     Phyllo/Puff Pastry Dough     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

2 lbs. mushrooms
1/4 cup minced shallots or green onions
6 tbsp butter
2 tbsp oil
Salt and pepper
2 8-oz packages cream cheese
8 sheets frozen strudel or filo dough, 16 inches x 22 inches
3/4 cup melted butter
Bread crumbs

Steps:

  • Preheat oven to 400°F.
  • Mince mushrooms and squeeze them dry in the corner of a towel.
  • Sauté with minced shallots or green onions in butter and oil over moderately high heat, stirring frequently. Cook until pieces separate and the liquid has evaporated. Season to taste with salt and pepper. Blend in cream cheese.
  • Spread a sheet of strudel or filo dough on a damp towel, narrow end toward you. Brush with melted butter and sprinkle on bread crumbs. Repeat with second and third sheets, stacking them on top of the first sheet, then butter, but do not crumb fourth sheet. Put half the mushroom mixture on narrower edge of the dough, leaving a 2- to 3-inch border at the sides. Fold in the sides, then, using the edge of the towel, roll. Prepare the second strudel.
  • Put strudels on buttered baking sheet and brush with melted butter. Bake in oven until brown (about 20 minutes). The strudel cuts easily with shears. Strudel can be made and baked ahead, stored in the refrigerator or in the freezer overnight, and then reheated.

MUSHROOM PHYLLO STRUDEL



Mushroom Phyllo Strudel image

Crispy phyllo-based "strudel" with a simple mushroom duxelles filling. Can also be made into triangles for a party appetizer. Freezes nicely (unbaked) so you can make it ahead of time.

Provided by Tracy K

Categories     Vegetable

Time 1h5m

Yield 2 strudels

Number Of Ingredients 10

1 lb mushroom, diced
3 tablespoons butter
3 tablespoons olive oil
2 tablespoons sherry wine
1 tablespoon fresh thyme or 2 teaspoons dried thyme
3 tablespoons cream
salt
fresh ground black pepper
8 sheets phyllo pastry
1/4-1/2 cup butter (for brushing phyllo)

Steps:

  • Preheat oven to 375.
  • Saute mushrooms in butter and olive oil till well-softened.
  • Add sherry, thyme, cream, and salt/pepper and cook till thickened.
  • Lay out the phyllo sheets, brushing each sheet with melted butter.
  • Cut in half so you have two equal rectangles.
  • Spread half the mushroom mixture over one of your phyllo rectangles, leaving a 1-inch border around the edges.
  • Fold the short side edges over the mushroom mixture and then roll the whole thing lengthwise so you have a long, fat cylinder with no mushroom filling poking out.
  • Repeat with remaining mushroom mixture and the other rectangle.
  • Place rectangles side-by side, seam-side down, on a baking sheet, and bake in oven 20 minutes or until golden brown.
  • Let rest for 10 minutes, then slice and serve.
  • **Alternate preparation: Using two phyllo sheets at a time, cut into 6-8 strips and prepare as you would for spanakopita, folding each strip into a triangle.
  • Use a Tbsp
  • of the mushroom filling for each one.

Nutrition Facts : Calories 941.5, Fat 72.8, SaturatedFat 33.9, Cholesterol 131.8, Sodium 676.5, Carbohydrate 50.4, Fiber 3.9, Sugar 4.5, Protein 13.5

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