Crisp phyllo sheets encase a wonderful mushroom and cheese filling. This appetizer is perfect for parties or a brunch table, as it can be made ahead and is always a hit! It is one of the best mushroom recipes on the blog.
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Appetizer or side dish
Crackly phyllo dough filled with mushrooms and cheese. Good to eat at room temperature, so you don't even have to worry about that.
I could pretty much live on appetizers and dips (with the occasional drink thrown in), and this mushroom cheese strudel is one of the best.
There's nothing more tempting than finger food. A little bite of this, a little bite of that. That's the appeal of buffet tables and I'm a huge fan.
Working with phyllo dough
It is a Middle Eastern specialty involving ridiculously thin pieces of dough that usually drives people far away when they read that the recipe includes this pastry.
It's key to be organized, with enough working space and all the ingredients ready, including clarified butter (ghee) that you can easily make or buy.
It's a tad laborious, but as it happens with many kitchen projects, absolutely worth it! You'll understand when you get that crackly, glass-shattering sound as you take a bite.
Mushroom filling
I love mushrooms as a filling for anything that involves a dough, like this quiche with mushrooms and leeks. So when I thought about making an appetizer strudel, they popped into my head immediately.
What type of mushrooms work best? It's up to you, as really any kind can be used. I recommend fresh ones like cremini, portobello, button mushrooms and shiitake. Mix them up for more variety. If you want to add dried ones, make sure you soften them first in boiling water.
Cook the mushrooms
When cooking mushrooms, always do it over high heat. Don't salt them from the start or touch them until browned. That way, they won't release too much water and turn mushy. Let them be until they release their liquid, and it evaporates.
Add-ins
Grated cheese and chopped parsley are added and mixed.
Then, the sour cream and eggs are added. It's important to let the mushroom filling cool down completely before using it.
Assembling the strudel
You can buy phyllo sheets in the supermarket or specialty stores. The latter usually has the best quality. I buy mine at my favorite Armenian bakery.
Ghee or clarified butter
This is an essential ingredient, and there are no substitutions. What is it? It's melted butter without the solids that burn when you heat it. This allows for the strudel to turn golden brown and crisp without the butter burning in the process.
Butter each sheet
Phyllo dough needs a good amount of 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. So plan for it.
How to roll a strudel
Once you have your buttered pieces of phyllo dough stacked together, you should proceed as with a tortilla wrap or a burrito.
Fill and fold
The filling forms a log a few inches from the bottom and sides. The walnuts are sprinkled at the last moment.
The unfilled sides are folded inward to anchor the mushroom mixture.
Roll
The side close to you is folded forward, covering the filling. Ideally, you have enough to fold it twice, making sure it doesn't spill during baking.
Brush with clarified butter again
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.
Baking and serving
- When is it done? The dough will turn golden brown and be noticeably crisp. The filling is already cooked, so it cannot be underbaked, but you need to let the eggs set and bind everything.
- 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.
- If serving it as finger food at a cocktail party, do so at room temperature. If serving it as an appetizer to seated guests, add a mixed green or tomato salad on the side.
Related recipes you might like:
Mushroom Strudel (with phyllo dough)
Ingredients
For the mushroom filling:
- 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
- salt and black pepper
- freshly grated nutmeg, optional
- 3 eggs
- ½ cup sour cream
To assemble the strudel:
- 2 tablespoons dry breadcrumbs
- 3 tablespoons pecans or walnuts, toasted and chopped
- 8 phyllo sheets
- 1 cup clarified butter
Instructions
Mushroom cheese filling:
- In a large skillet, melt 4 tablespoons unsalted butter and 2 tablespoons olive oil over medium heat. Add ¾ cup chopped green onion and 2 garlic cloves, and cook to soften for 1 minute.
- Add 1 ½ pounds mushrooms, sliced, and cook over high heat until they begin to lose water. When the liquid has almost evaporated, add ¼ cup dry 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 black pepper to taste and freshly grated nutmeg, if using.
- Let the filling mixture cool down completely and then stir in 3 eggs and ½ cup sour cream before assembly.
When ready to assemble:
- Preheat the oven to 350ºF (180°C). Line a baking sheet with parchment paper.
- On a clean surface, have 1 cup clarified butter ready and a pastry brush.
- Cut 8 phyllo 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 of phyllo dough, stacking them one on top of the other.
- Sprinkle 2 tablespoons dry breadcrumbs along one short side, leaving 3 or 4 inches from the border.
- Put the cooled mushroom mixture on top of the breadcrumbs, then sprinkle 3 tablespoons pecans or walnuts 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 brown and crisp.
- Cool to room temperature, cut into slices and serve.
Notes
Adapted from Secrets from a Caterer's Kitchen, by Nicole Aloni
Beryl Hartman says
always a hit except for those who dislike muchrooms
Cynthia says
Made this recipe (double it) for a birthday party; my guests were impressed. The other plus is that I was able to make it the day before the party, store it in the fridge and reheat it in the oven.
Truly a keeper!
Anna says
Did you bake it and then store in the fridge or just waited to cook it until the next day?
Paula Montenegro says
Hi Anna! Once I assemble it, I bake it. You can then let it cool down, wrap it and refrigerate it for a few days. Rewarm again before serving so the dough crisps up again.
Cynthia says
Hi Paula,
Roughly, what are the expected dimensions of the cut phyllo sheets?
Paula Montenegro says
Hi Cynthia! Mine are roughly 14x18 inches. But they will vary depending where you buy them.
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!