Crisp phyllo sheets encase a wonderful mushroom cheese filling. A perfect appetizer for parties as it can be made ahead, eaten with your hands, and is a crowd-pleaser!
I could pretty much live on drinks and appetizers, and this mushroom cheese strudel is no exception. It goes hand in hand with my favorite cocktail nuts.
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.
Crackly phyllo dough filled with mushrooms and cheese. Good at room temperature, so you don't even have to worry about that.
Mushroom filling
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.
Vintage Kitchen tip: when cooking mushrooms, always do it over high heat, don't salt them from the start, and don't touch them until browned. That way, they won't release too much 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.
But, as with any laborious thing in the kitchen, the result is worth it.
Vintage Kitchen tip: 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; specialty stores always have the best quality. I buy mine at my favorite Armenian bakery.
How to roll a strudel
Once you have your buttered pieces of phyllo dough stacked together, you should proceed as with a tortilla wrap:
The filling is 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) and the whole thing is rolled forward as you would a burrito.
Baking and serving
- Brush with ghee (clarified butter): the 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.
- It can be frozen: Wrap it well in plastic wrap and then foil. It keeps for a month. Thaw at room temperature and warm in the oven before serving so it crisps up.
- Serving: if using it for a cocktail party as finger food, serve it at room temperature. If you're serving this as an appetizer to seated guests, add a green or tomato salad as a side.
Related recipes you might like:
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Mushroom Strudel (with phyllo dough)
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- ¾ cup chopped green onion
- 2 garlic cloves, minced
- 1 ½ pounds mushrooms, any kind, about 8 cups sliced
- ¼ cup dry sherry , or white wine
- 1 cup grated parmesan cheese
- ½ cup grated Fontina cheese
- 2 tablespoons chopped fresh parsley
- 3 eggs
- ½ cup sour cream
- Salt and black pepper
- Freshly grated nutmeg, optional
- 2 tablespoons dry breadcrumbs
- 3 tablespoons pecans , or walnuts, toasted and chopped
- 8 phyllo sheets
- 1 cup clarified butter
Instructions
- In a large skillet, melt 4 tablespoons butter and 2 tablespoons oil over medium heat.
- Add ¾ cup green onions and 2 garlic cloves, and cook to soften for 1 minute.
- Add 1 and ½ pounds sliced mushrooms and cook over high heat until they begin to lose water. When the liquid has almost evaporated, add ¼ sherry or white wine and cook for 30 seconds.
- Remove from heat and mix in 1 cup grated parmesan cheese, ½ cup grated Fontina cheese and 2 tablespoons chopped fresh parsley. Season with salt and pepper to taste, and nutmeg if using.
- Mix 3 eggs and ½ cup sour cream and add to the mushrooms.
- Preheat the oven to 350ºF (180°C).
- Line a baking tray with parchment paper.
- On a clean surface, have 1 cup clarified butter ready and a brush.
- Cut 8 phyllo dough sheets into 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 the remaining three sheets, stacking them one on top of the other.
- Sprinkle 2 tablespoons breadcrumbs along one short side, leaving 3 or 4 inches from the border.
- Put the mushroom mixture on top of the breadcrumbs, then sprinkle 3 tablespoons 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 temperature, cut into slices and serve.
Notes
Adapted from Secrets from a Caterer's Kitchen, by Nicole Aloni
Cocoa and Lavender says
You are so wonderfully sensitive to people and humanity, Paula. Thank you for that and for the gifts of wonderful food you bring to us! I love this recipe and works with the papery dough gets easier every time I do it! Wouldn't you love to see it made by hand someday? ~ David
Heather Lynne says
These are cute-the perfect finger food for a holiday party.
Nancy @ gottagetbaked says
Paula, every recipe you post is magic. This has everything I love - phyllo, mushrooms and cheese. YUM! Lol, I love how we're all posting hot, comforting foods and drinks while we're freezing and it's sweltering how where you are. Regardless of the temperature, I wish you and your loved ones the most wonderful of holidays!
Conni thefoodiearmywife Smith says
Here is another one my mushroom-loving husband would love for me to make! Hmm.... thanks for sharing it!
The Ninja Baker says
Thank you for this strudel recipe, Paula. It's a Western-style sushi wrap so I am automatically a fan!
Megan Wood says
You had me at mushrooms and cheese. I love this idea!
Laura Hunter says
Oh my goodness, forget this as an appetizer I could just pick it up whole and eat it as a lunch. My mushroom obsessed husband would love this too.
Chattering Kitchen says
Wow this is amazing. I wish I could eat a piece right now
Erin @ Dinners, Dishes, and Desserts says
I love mushrooms, this strudel looks incredible!
Cindy Kerschner says
Wonderful idea!
Brandie @ Home Cooking Memories says
Mushrooms are one of my most favorite things and with phyllo!?! Perfect!! Pinned and can't wait to try.
e / dig in says
this looks so elegant and tasty.
i love finger foods to much - i scoff lots to make sure i get filled up!
the situation is saddening in newtown and i hope 'meaningful action' is truly taken to prevent this from happening again.
Sarah Reid says
Definitely a special occasion dish, but how amazing!