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 today’s virtual drinks and appetizers pre-holidays celebration. The Sunday Supper table is full of little nibbles and comforting things to drink. Though I’ll pass on the latter, since it’s 100º outside and a cup of hot buttered rum sounds like a sentence not a pleasure.
People, the food and drinks are so amazing I really, really wish this was happening right now at my house. And about that spiked eggnog, I will remember it in a few months.
So of course I made an appetizer. Crackly phyllo dough filled with mushrooms and cheese. Good at room temperature, so you don’t even have to worry about that.
Working with phyllo dough drives some people far away. They are a middle eastern specialty, ridiculously thin pieces of dough, that, besides needing some decent counter space to work with them, they need to be individually buttered and kept under a damp cloth at all times while you tend to the other pieces of dough because they start to dry out just.like.that.
But, as with any laborious thing in the kitchen, the result is worth it.
That crackly, glass shattering sound when you bite makes it worth it. You can buy them in the supermarket now, though specialty stores always have the best quality. I try to buy mine at my favorite Armenian bakery. But the one I used today was purchased at the market across the street and was the remaining half from this apple pie.
Since I love doughs in general I enjoy this type of recipes. The filling is a mix of flavors that’s sure to be a crowd pleaser. Mushrooms, cheese, green onion and walnuts basically. The possibilities are really endless. Whatever you would put inside a tart will work here.
Strudels have a layer of breadcrumbs in the bottom to absorb any excess moisture during baking and prevent from biting a soggy dough. The whole filling binds together with a mixture of egg and sour cream. This is a good step for appetizers, especially if you’re going to eat with your hands, it will really keep the filling in place.
You can make this with tart dough and call them handpies. Like this one with ham and mushrooms or this one with corn. But phyllo dough is worth the effort.
If you’re serving this as an appetizer to seated guests, it goes well with a green salad or tomato salad.
Mushroom Cheese Strudel
- Yield: 16 portions 1x
Print Recipe
Pin RecipeDescription
The filling is enough for 2 strudels; work with one at a time so the phyllo dough doesn’t dry out.
Scale
Ingredients
- 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
Instructions
- In a large skillet melt butter and oil over medium heat.
- Add onion and garlic and soften for 1 minute.
- 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.
- Remove from heat and mix cheeses and parsley. Season with salt, pepper and nutmeg if using.
- Mix eggs and sour cream and add to the mushrooms.
- Preheat oven to 350ºF.
- Line a baking tray with parchment paper.
- On a clean surface, have clarified butter ready and a brush.
- Cut each phyllo dough in 4 pieces (I use scissors).
- 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.
- Repeat with remaining three sheets, stacking them one on top of the other.
- Sprinkle breadcrumbs along one short side, leaving 3 or 4 inches from the border.
- Put mushroom mixture on top of the breadcrumbs, then sprinkle nuts on top.
- Starting on the short side near you, fold the dough over the filling. Brush the dough with butter.
- 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.
- Bake for 30 minutes, until golden.
- Cool to room tº, cut into slices and serve.
a bit adapted from Secrets from a Caterer’s Kitchen, by Nicole Aloni
Tammi @ Momma's Meals says
December 17, 2012 at 00:53What an awesome appetizer! I love picky foods!
german in pdx says
December 17, 2012 at 00:41I love any type of strudel. This looks amazing, thank you for sharing! ~ Bea @ galactopdx
Heather Schmitt-Gonzalez says
December 17, 2012 at 00:39What an absolutely gorgeous savory strudel, Paula. I love phyllo and it's beautiful flakiness…my mouth is watering just thinking of it!
Katie says
December 17, 2012 at 00:02I'm with you – I could totally live off of appetizers and drinks alone! My husband is a mushroom fiend – he'd love this recipe! Love the flaky crust…
The Wimpy Vegetarian says
December 16, 2012 at 23:39I love this idea for a strudel!!!! I can't wait to try this with all kinds of ideas popping around my head. Really love it. Pinned and stumbled!!!
yummychunklet says
December 16, 2012 at 23:32That filling looks SO good!
Tara says
December 16, 2012 at 22:53Looks totally amazing. Love it!!
Julia says
December 16, 2012 at 22:21This sounds amazing! I love both cheese and mushrooms.
Inside a British Mum's Kitchen says
December 16, 2012 at 22:16The situation is simply heartbreaking – and overwelming.
Your strudel is gorgeous – I love the flavors – I'm with you – appetizers and drinks!
Mary x
ahu says
December 16, 2012 at 21:52Love strudels – so easy to stuff with fruits or savory! Ditto what Deb said above, these heart breaking incidents should only serve as reminders to hug our loved ones more and help others in need whenever possible.
Lane Richeson says
December 16, 2012 at 21:35Oh my gosh I could eat this right up. Not a little bit of this, a lot bit please 🙂
Sheila Fretz says
December 16, 2012 at 21:05Sounds amazing and delicious now I habe to figure out how to make gluten free.
Deb says
December 16, 2012 at 19:06The holiday season can be challenging in so may ways. Balancing expectations with reality can be especially difficult. Now more than ever, a jarring reminder to enjoy each and every second with our friends and loved ones. And what better to spend time and offer comfort than with your scrumptious strudel? A tender post!
Soni says
December 16, 2012 at 18:59I love your recipe! I have yet to work with phyllo dough and this looks like a great recipe to try!!Love mushrooms and cheeses!! Thanks for sharing 🙂
Danny @ 1227 Foster says
December 16, 2012 at 18:02This recipe is sublime. I am a big fan of sweet dishes turned into savory ones and with the combination of mushrooms, cheeses and spices, I think this is pure genius 🙂
Marissa | Pinch and Swirl says
December 16, 2012 at 17:15Hi Paula. I've been in a haze these last couple of days since the shooting. I feel helpless and heart-wrenched. However, what you said is true, "the need to help and comfort others is bigger than ever."
Your strudel looks just delicious. Lovely photos too…
Jasline (Foodie Baker) says
December 16, 2012 at 16:11Wow this is a gorgeous strudel! I love the combination of mushroom and cheese and yours definitely hit the spot!
Jen @JuanitasCocina says
December 16, 2012 at 16:04This is my kinda streudel! Delicious!
Renee Dobbs says
December 16, 2012 at 14:11Thanks so much about the tip of using breadcrumbs to keep the strudel from getting soggy. I love phyllo dough and haven't used it a while. I agree the crackly sound when you bite into it is wonderful.
Angie's Recipes says
December 16, 2012 at 14:00What a gorgeous strudel! The cheesy nutty mushroom filling sounds so good!