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Mushroom Strudel

Name: Mushroom Strudel
Total time: 55 min
Yield: Serves 6 to 8 as a first course, 3 to 4 as a main
Ingredients: 2 tablespoons unsalted butter; 3 shallots, finely chopped; 1 pound mixed mushrooms (such as cremini, button, or oyster); 1 teaspoon fine sea salt; 1/2 teaspoon ground black pepper; 1 tablespoon sherry vinegar; 1/2 cup chopped walnuts; 1 tablespoon chopped fresh thyme; 4 sheets frozen, thawed phyllo dough; 2 tablespoons melted unsalted butter; 2 tablespoons plain dry breadcrumbs; 5 ounces goat cheese, crumbled

Serves 6 to 8 as a first course, 3 to 4 as a main

Time 55 min

Strudels are known for their flaky layers of super-thin pastry dough, sometimes stretched as big as a table. This recipe simplifies the process using prepared phyllo dough for melt-in-your mouth layers. Experiment with different mushrooms, like shittakes or velvety soft oysters, for unique flavors and textures.

Special Diets:

Vegetarian

Sugar-Conscious

Ingredients

2 tablespoons unsalted butter
3 shallots, finely chopped
1 pound mixed mushrooms (such as cremini, button, or oyster)
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 tablespoon sherry vinegar
1/2 cup chopped walnuts
1 tablespoon chopped fresh thyme
4 sheets frozen, thawed phyllo dough
2 tablespoons melted unsalted butter
2 tablespoons plain dry breadcrumbs
5 ounces goat cheese, crumbled

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Method

Heat the oven to 425°F.

In a large skillet, melt butter over medium-high heat.

Add shallots and cook, stirring, until translucent, about 3 minutes.

Add the mushrooms, salt and pepper; cook until mushrooms are softened and dry, about 10 minutes.

Stir in vinegar and cook 1 more minute.

Stir in walnuts and set aside to cool.

Place one sheet phyllo on a work surface (keep remaining sheets covered so they don't dry out), brush it lightly with melted butter, and sprinkle lightly with breadcrumbs.

Repeat with remaining phyllo, melted butter and breadcrumbs, stacking the sheets on top of each other.

Spoon the mushroom filling in a line lengthwise down phyllo, leaving about 2 inches from all edges.

Dot with the cheese.

Roll the phyllo up to encase the filling.

Brush the outside of roll with melted butter and place seam-side down on a baking sheet; if any filling leaks out the ends, just push it back in.

Bake until browned, about 20 minutes.

Allow to rest a few minutes before slicing and serving.

Nutritional Info:

Per serving: as first course, 230 calories (150 from fat), 17g total fat, 8g saturated fat, 25mg cholesterol, 470mg sodium, 11g carbohydrates (1g dietary fiber, 2g sugar), 9g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

2 tablespoons unsalted butter
3 shallots, finely chopped
1 pound mixed mushrooms (such as cremini, button, or oyster)
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 tablespoon sherry vinegar
1/2 cup chopped walnuts
1 tablespoon chopped fresh thyme
4 sheets frozen, thawed phyllo dough
2 tablespoons melted unsalted butter
2 tablespoons plain dry breadcrumbs
5 ounces goat cheese, crumbled

Shop with Prime

Exclusively for Prime members in select ZIP codes.