Mushroom Phyllo Strudel ππ₯
Description:
Indulge in the delightful flavors of this Mushroom Phyllo Strudel, featuring a crispy phyllo pastry exterior encasing a savory mushroom duxelles filling. Whether you’re preparing a cozy weeknight dinner or planning a party, this versatile dish can be enjoyed as a main course or transformed into elegant triangles for appetizers. Plus, it freezes beautifully when unbaked, allowing you to conveniently prep ahead of time.
- Cook Time: 20 minutes
- Prep Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Recipe Category: Vegetable
- Keywords: Low Protein, Weeknight, Oven, Freezer, < 4 Hours
Nutritional Information (per serving):
- Calories: 941.5
- Fat: 72.8g
- Saturated Fat: 33.9g
- Cholesterol: 131.8mg
- Sodium: 676.5mg
- Carbohydrates: 50.4g
- Fiber: 3.9g
- Sugar: 4.5g
- Protein: 13.5g
Ingredients:
- 1 large mushroom π
- 3 tbsp butter π§
- 3 tbsp olive oil π«
- 2 tbsp sherry wine π·
- 1 tbsp fresh thyme πΏ
- 3 tsp dried thyme πΏ
- Salt, to taste π§
- Freshly ground black pepper, to taste πΆοΈ
- 8 sheets phyllo pastry π₯
- 1/4 – 1/2 cup melted butter, for brushing π§
Recipe Yield: 2 strudels
Instructions:
-
Preheat your oven to 375Β°F (190Β°C).
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Saute the sliced mushrooms in a combination of 3 tablespoons of butter and 3 tablespoons of olive oil until they are well-softened and aromatic.
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Add in the sherry wine, fresh thyme, dried thyme, and season with salt and freshly ground black pepper according to your taste preferences. Continue to cook until the mixture has thickened slightly, allowing the flavors to meld together beautifully.
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Lay out a sheet of phyllo pastry and brush it generously with melted butter. Repeat this process for a total of 8 sheets, stacking them on top of each other.
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Cut the stacked phyllo sheets in half horizontally, creating two equal rectangles.
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Spread half of the mushroom mixture evenly over one of the phyllo rectangles, ensuring to leave a 1-inch border around the edges.
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Fold the short side edges of the phyllo rectangle over the mushroom mixture, then roll the entire sheet lengthwise, creating a long, fat cylinder with the mushroom filling enclosed inside.
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Repeat the process with the remaining phyllo rectangle and mushroom mixture.
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Place the two filled phyllo cylinders side-by-side on a baking sheet, seam-side down.
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Bake in the preheated oven for approximately 20 minutes or until the phyllo is golden brown and crispy.
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Allow the strudels to rest for about 10 minutes before slicing.
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Serve slices of the Mushroom Phyllo Strudel warm and enjoy the delightful combination of flavors and textures.
Alternate Preparation:
- Using two sheets of phyllo pastry at a time, cut them into 6-8 strips.
- Prepare each strip as you would for spanakopita, folding them into triangles.
- Fill each phyllo triangle with a tablespoon of the mushroom filling.
- Bake according to the instructions above for delicious mushroom-filled triangles, perfect for parties or gatherings.
This Mushroom Phyllo Strudel is a delightful fusion of flavors and textures, making it a perfect addition to any meal or occasion. Enjoy the crispy layers of phyllo pastry paired with the rich and savory mushroom filling, creating a dish that is sure to impress!
