I used to be the girl that was scared of more than five ingredients in a recipe. Babysteps have brought me to this beast: Mushroom Strudel.

We had a delicious strudel at our wedding and I have wanted to recreate it ever since. This involved working with phyllo dough, which (*gasp*) involved some serious patience in the kitchen. (Especially in a small kitchen with limited work space.)I decided to experiment a bit with this recipe by making both the large and small strudels. In the long run, the smaller ones were much better, so I will blog about those only. However, for a more in-depth look into how to work with phyllo dough (and to make the larger strudel option) please click here courtesy of Smitten Kitchen.

* How to make this meal last: We froze half of these and re-heated them in an oven at 350 degrees several weeks after and they were still DELICIOUS!! You only need to put them in for about 10 minutes.

Mushroom Strudel Recipe:
from Smitten Kitchen

18 sheets phyllo dough
1/2 cup butter, melted- set aside for phyllo dough

1 lb mixed, fresh, wild and cultivated mushrooms
1 medium onion, minced
3 Tbsp butter, for cooking onion

freshly grated nutmeg (option, I skipped this)
1 Tbsp dry sherry
1 Tbsp all-purpose flour
Leaves from 1 sprig of thyme
6 Tbsp freshly grated parmesan, plus extra for sprinkling
Salt and pepper to taste

Preheat oven to 400 degrees. Line a baking sheet with parchment paper (or just chance it like we did). Clear a large workspace (or a super small, get-really-frustrated-in-it work space). Make the filling: clean mushrooms, trim if need be. Cook the onion in the butter and (when soft) add the mushrooms and nutmeg (if you choose).

Saute for 5-7 minutes until liquid has been released and has partially been evaporated. Ann the sherry and evaporate the alcohol by cooking over low heat for 2-3 minutes.  Stir in the flour, herbs, and some salt and pepper, and let cool.

To make small, triangular strudel: Take one sheet of phllow at a time from their package; cover the remaining sheets with plastic and then a damp towel (to keep them from drying out.) Brush one half of the sheet lengthwise with butter. Fold the un-buttered side over the buttered side, carefully, smoothing out any wrinkles and bubbles (don’t worry if you can’t get them all!). Again, brush on half lengthwise with butter, and fold the un-buttered side over it again. You’ll end up with one, long column.

Click HERE for how-to-pics.

Dollop a spoonful of the mushroom filling near the end and sprinkle a teaspoon of parmesan over it. Begin folding one bottom corner of the phyllo strip over the filling until it meets the opposite edge, forming a triangle, as if you were folding a flag. Place the triangle seam down on the baking sheet, brush lightly with butter and sprinkle with parmesan.
Bake for 15 minutes. Serve warm.

Shared with: John
Paired with: 2007 Kuentz-Bas Alsace Blend

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