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.
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Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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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
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!