Easy Mushroom Strudel recipe

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02/18/2010

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Yummy vegetarian recipe for crunchy little bite-size Mushroom Pastry Strudels. Delicious for a party.

Ingredients

20 Sheets Phyllo Dough (1/2 package if there are 2 rolls per box)
1/2 Cup Unsalted Butter (melted)
2 Tablespoons Olive Oil
1/2 Medium White Onion Diced
2 Tablespoons Unsalted Butter
100 gr Shiitake Mushrooms (diced to 1/4" pieces)
225 gr Button Mushrooms (diced to 1/4" pieces)
225 gr Crimini Mushrooms (diced to 1/4" pieces)
1 Tablespoon Worcestershire Sauce
4 Stems Fresh Thyme (chopped fine)
1/2 Teaspoon Lemon Zest
1 Package (150 gr) Boursin Cheese - Garlic & Herb Flavor
Kosher Salt
Fresh Ground Black Pepper
Black Truffle Oil

Directions

Preheat oven to 200 degrees C.

Heat oil in a large saucepan over medium high heat. Add onions and cook until browned and beginning to caramelize. Add in the mushrooms.

As the mushrooms cook, the oil will absorb into the mushrooms and the pan will appear to dry. Add in the tablespoons of butter one at a time. Continue sauteeing and stirring the mushrooms until they decrease in volume and are glossy looking.

Stir in the worcestershire sauce. Then add thyme and lemon zest. Stir to combine thoroughly.

Remove pan from heat and stir in the Boursin cheese. Once the cheese is completely melted, add salt and pepper to taste.

Peel off one sheet of phyllo dough and lay out on a smooth work surface. Brush liberally with melted butter. Lay another sheet of phyllo dough directly on top of last sheet and liberally brush with melted butter. Continue this sequence 3 more times. (You will have a stack of 5 sheets of phyllo dough.) Cover the unused phyllo dough with a damp paper towel until you need the next sheet.

Spoon out mushroom filling 1/2" from the edge of the long side of phyllo dough. Drizzle black truffle oil along the top of the mushroom mixture.

Tightly roll the phyllo dough and mushroom filling. Lay strudel roll onto parchment paper lined baking sheet. Brush strudel with melted butter.

There should be enough filling for 3 rolls.

Bake for 20 - 25 minutes or until phyllo dough is golden brown.

Let strudel cool before slicing it.

Servings

Makes 24 pieces

Recipe courtesy of My Man's Belly.

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