Mushroom Cheese Strudel

Crisp phyllo sheets encase a wonderful mushroom filling, perfect appetizer for parties as it can be made ahead and is a crowd-pleaser!

I could pretty much live on drinks and appetizers, this mushroom cheese strudel no exception.

There's nothing more tempting than finger food. A little bit of this, a little bit of that. That's the appeal of buffet tables too. Oh, if I could only open my fridge and have that kind of food every day.

But I'll settle for virtual drinks and appetizers that abound at this time of year.

So, of course, I made an appetizer for you guys.

Crackly phyllo dough filled with mushrooms and cheese. Good at room temperature, so you don't even have to worry about that.

The filling for this strudel.

I love mushrooms as filling for anything that involves a dough. Like this amazing Mushroom Leek Quiche. 

So, when I thought about making an appetizer strudel, they popped into my head immediately.

Tip for cooking mushrooms: always do it over high heat, don't salt them in the beginning, and don't touch them until browned. That way they won't release the water and turn mushy. 

Working with phyllo dough.

It usually drives some people far away when they read that the recipe includes this thin pastry. 

It is a middle eastern specialty, involving ridiculously thin pieces of dough.

Phyllo dough needs decent counter space to work with, and each sheet has to be individually buttered while the rest is being kept under a damp cloth at all times so they don't start to dry out just.like.that.

That crackly, glass shattering sound when you bite makes it worth it.

You can buy them in the supermarket now, through specialty stores always have the best quality. I try to buy mine at my favorite Armenian bakery.

How to roll the mushroom strudel.

Once you have your buttered pieces of phyllo dough stacked together, you should proceed as with a tortilla wrap:

The filling in a log a few inches from the bottom and sides (image above).

The side close to you is folded forward, covering the filling (image below).

Both of the outer sides are folded (image below) in and the whole thing in rolled forward as you would a burrito. 

The final strudel needs to be buttered again before going into the oven. This buttering up is what creates that unmistakably crackly and wonderful dough. 

You can make this with tart dough and call them empanadas. But phyllo dough is worth the effort.

And can be frozen. 

If you're serving this as an appetizer to seated guests, it goes well with a green salad or tomato salad.

Other recipes you might like:

Mushroom Leek Quiche
Wild Mushroom Risotto
Corn Basil Empanadas
Creamy Mushroom and Eggs Brioche
Baked Ricotta with Roasted Tomatoes and Onions
Semolina Bread

Let me know if you make this recipe! I’d love to hear what you think about it.
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Mushroom Cheese Strudel

• Author: Paula Montenegro
• Prep Time: 30
• Cook Time: 30
• Total Time: 1 hour
• Yield: 16 portions 1x
• Category: Appetizers
• Method: Cooking + Baking
• Cuisine: International

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Description

Crisp phyllo sheets encase a wonderful mushroom filling, perfect appetizer for parties as it can be made ahead and is a crowd-pleaser!

 

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Ingredients

Scale 1x2x3x

• 1 ½ pounds (about 8 cups) sliced mushrooms, any kind
• 1 cup grated parmesan cheese
• ½ cup grated Fontina cheese
• 2 or 3 Tbs chopped fresh parsley
• 4 Tbs butter
• 2 Tbs olive oil
• ¾ cup chopped green onion
• 2 garlic cloves (minced)
• ¼ cup sherry or white wine
• 3 eggs
• ½ cup sour cream
• Salt and black pepper
• Freshly grated nutmeg (optional)
• 3 Tbs toasted walnuts (chopped)
• 2 Tbs dry breadcrumbs
• 8 phyllo sheets
• 1 cup  clarified butter

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Instructions

1. In a large skillet melt butter and oil over medium heat.
2. Add onion and garlic and soften for 1 minute.
3. Add mushrooms and cook over high heat until they begin to loose water. When the liquid has almost evaporated, add sherry and cook 30 seconds.
4. Remove from heat and mix cheeses and parsley. Season with salt, pepper and nutmeg if using.
5. Mix eggs and sour cream and add to the mushrooms.
6. Preheat oven to 350ºF.
7. Line a baking tray with parchment paper.
8. On a clean surface, have clarified butter ready and a brush.
9. Cut each phyllo dough in 4 pieces (I use scissors).
10. Arrange one sheet on a flat surface and brush, carefully, with clarified butter. This is easier if you dot the entire dough with small amounts of butter and then spread. If you tear it, don't worry, patch it up as best as you can.
11. Repeat with remaining three sheets, stacking them one on top of the other.
12. Sprinkle breadcrumbs along one short side, leaving 3 or 4 inches from the border.
13. Put mushroom mixture on top of the breadcrumbs, then sprinkle nuts on top.
14. Starting on the short side near you, fold the dough over the filling. Brush the dough with butter.
15. Fold the two sides inwards. Fold the packet as many times as necessary, brushing the dough with butter every time. When you're done folding and you have a tight packet brush the entire surface with butter making sure the dough is sealed.
16. Bake for 30 minutes, until golden.
17. Cool to room tº, cut into slices and serve.

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Notes

The filling is enough for 2 strudels; work with one at a time so the phyllo dough doesn't dry out.

Keywords: mushroom strudel

Adapted from Secrets from a Caterer's Kitchen, by Nicole Aloni