Creamy Mushroom Strudel
Indulge in the rich, buttery flavors of this Creamy Mushroom Strudel, a savory pastry masterpiece that’s perfect for a cozy dinner or an impressive appetizer. This recipe combines tender mushrooms, aromatic thyme, and a luscious Parmesan cream sauce, all wrapped in flaky, golden puff pastry. With easy-to-follow steps and a prep time of just 20 minutes, you’ll create a dish that looks gourmet but is simple enough for home cooks. The optional sprinkle of sesame or poppy seeds adds a delightful crunch and visual flair. Serve it warm alongside a crisp green salad or as a standalone centerpiece for your next gathering. Whether for a vegetarian main course, brunch, or party dish, this mushroom strudel will captivate your taste buds and your guests alike!
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 2 medium Shallots, finely chopped
- 3 whole Garlic cloves, minced
- 450 grams Mushrooms (e.g., button or cremini), finely chopped
- 1 teaspoon Thyme leaves, fresh
- 2 tablespoons All-purpose flour
- 120 milliliters Heavy cream
- 50 grams Parmesan cheese, grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 2 sheets Puff pastry sheets, thawed
- 1 whole Egg, beaten (for egg wash)
- 1 tablespoon Sesame seeds or poppy seeds (optional)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Heat a large skillet over medium heat. Add 2 tablespoons of butter and 1 tablespoon of olive oil.
Stir in the chopped shallots and cook for about 2 minutes, until softened.
Add the minced garlic and cook for another minute, until fragrant.
Mix in the finely chopped mushrooms and thyme. Cook, stirring frequently, for about 8-10 minutes, until the mushrooms release their moisture and it evaporates.
Sprinkle the flour over the mushroom mixture and stir well to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the heavy cream, stirring as you go. Let the mixture thicken slightly, about 2-3 minutes.
Remove from heat and stir in the grated Parmesan cheese. Add salt and pepper to taste. Allow the filling to cool slightly.
On a lightly floured surface, roll out the thawed puff pastry sheets into rectangles approximately 30x25 cm (12x10 inches).
Spoon the mushroom filling along one side of each pastry sheet, leaving a 2 cm (1 inch) border around the edges.
Fold the pastry over the filling to create a log shape. Pinch and seal the edges tightly to enclose the strudel.
Place the strudels seam-side down on the prepared baking sheet.
Brush the tops with beaten egg and, if desired, sprinkle with sesame seeds or poppy seeds.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
Let the strudel cool for a few minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 781 mg | 34% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.9 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 201 mg | 15% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 535 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
