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
Tammi @ Momma's Meals says
What an awesome appetizer! I love picky foods!
german in pdx says
I love any type of strudel. This looks amazing, thank you for sharing! ~ Bea @ galactopdx
Heather Schmitt-Gonzalez says
What an absolutely gorgeous savory strudel, Paula. I love phyllo and it's beautiful flakiness...my mouth is watering just thinking of it!
Katie says
I'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
I 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
That filling looks SO good!
Tara says
Looks totally amazing. Love it!!
Julia says
This sounds amazing! I love both cheese and mushrooms.
Inside a British Mum's Kitchen says
The 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
Love 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
Oh my gosh I could eat this right up. Not a little bit of this, a lot bit please 🙂
Sheila Fretz says
Sounds amazing and delicious now I habe to figure out how to make gluten free.
Deb says
The 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
I 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
This 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
Hi 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
Wow this is a gorgeous strudel! I love the combination of mushroom and cheese and yours definitely hit the spot!
Jen @JuanitasCocina says
This is my kinda streudel! Delicious!
Renee Dobbs says
Thanks 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
What a gorgeous strudel! The cheesy nutty mushroom filling sounds so good!