I lightened up this recipe a little from the original, and it still tasted pretty amazing. I’ve made this for holidays as the vegetarian alternative, and it’s definitely a crowd pleaser.
Mushroom Strudel
2014-03-25 07:39:04
Serves 4
A simple recipe which looks impressive and tastes delicious. Can also be made into triangles for a party appetizer.
Prep Time
45 min
Cook Time
20 min
Total Time
1 hr 5 min
Ingredients
- 1 lb mushroom, sliced
- 3 tablespoons butter
- 2 tablespoons sherry wine
- 1 tablespoon fresh thyme or 2 teaspoons dried thyme
- 3 tablespoons 2% milk
- 1 teaspoon corn flour
- salt
- fresh ground black pepper
- 8 sheets phyllo pastry
- spray oil (for spraying phyllo)
Instructions
- Preheat oven to 375F/190C.
- Saute mushrooms in butter till well-softened.
- Combine the corn flour and milk in a small bowl and whisk until combined and smooth. Add this to the mushrooms along with the sherry, thyme, and salt/pepper and cook till thickened.
- Lay out the phyllo sheets, spraying each sheet with spray oil.
- Cut in half so you have two equal rectangles (more like squares).
- Spread half the mushroom mixture over one of your phyllo rectangles, leaving a 1-inch border around the edges.
- Fold the short side edges over the mushroom mixture and then roll the whole thing lengthwise so you have a long, fat cylinder with no mushroom filling poking out.
- Repeat with remaining mushroom mixture and the other rectangle.
- Place rectangles side-by side, seam-side down, on a baking sheet which has been sprayed with spray oil, and bake in oven 20 minutes or until golden brown. If it gets too brown, cover lightly with foil.
- Let rest for 10 minutes, then slice and serve.
- **Alternate preparation: Using two phyllo sheets at a time, cut into 6-8 strips and prepare as you would for spanakopita, folding each strip into a triangle. Use a Tbsp of the mushroom filling for each one.
Adapted from Food.com
Adapted from Food.com
The Pescetonian http://pescetonian.co.uk/
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