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