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Slices of mushroom strudel on a white plate with beige surface.

Mushroom Strudel (with phyllo dough)

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Crisp phyllo sheets encase a wonderful mushroom filling, perfect appetizer for parties as it can be made ahead and is a crowd-pleaser!

  • Total Time: 1 hour
  • Yield: 16 portions


  • 1 1/2 pounds (about 8 cups) sliced mushrooms, any kind
  • 1 cup grated parmesan cheese
  • 1/2 cup grated Fontina cheese
  • 2 or 3 Tbs chopped fresh parsley
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 3/4 cup chopped green onion
  • 2 garlic cloves (minced)
  • 1/4 cup sherry or white wine
  • 3 eggs
  • 1/2 cup sour cream
  • Salt and black pepper
  • Freshly grated nutmeg (optional)
  • 3 tablespoons toasted pecans or walnuts (chopped)
  • 2 tablespoons dry breadcrumbs
  • 8 phyllo sheets
  • 1 cup clarified butter


  1. In a large skillet melt butter and oil over medium heat.
  2. Add onion and garlic and soften for 1 minute.
  3. Add mushrooms and cook over high heat until they begin to lose water. When the liquid has almost evaporated, add sherry and cook for 30 seconds.
  4. Remove from heat and mix cheeses and parsley. Season with salt, pepper, and nutmeg if using.
  5. Mix eggs and sour cream and add to the mushrooms.
  6. Preheat the oven to 350ºF/180°C.
  7. Line a baking tray with parchment paper.
  8. On a clean surface, have clarified butter ready and a brush.
  9. Cut each phyllo dough into 4 pieces (I use scissors).
  10. 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.
  11. Repeat with the remaining three sheets, stacking them one on top of the other.
  12. Sprinkle breadcrumbs along one short side, leaving 3 or 4 inches from the border.
  13. Put the mushroom mixture on top of the breadcrumbs, then sprinkle nuts on top.
  14. Starting on the short side near you, fold the dough over the filling. Brush the dough with butter.
  15. 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.
  16. Bake for 30 minutes, until golden.
  17. Cool to room temperature, cut into slices and serve.


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

  • Author: Paula Montenegro
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Cooking + Baking
  • Cuisine: International