Mushroom Strudel
Indulge in the savory elegance of Mushroom Strudel, a delicious blend of flaky, golden phyllo dough wrapped around a rich, creamy mushroom filling. This gourmet-inspired dish features finely chopped cremini mushrooms sautéed with garlic, onions, and fragrant herbs like thyme and parsley, then mixed with ricotta and Parmesan cheese for a burst of flavor. Perfectly crisp on the outside and irresistibly tender on the inside, this recipe combines simple ingredients with a touch of sophistication. Ideal as an appetizer, side dish, or even a light vegetarian main course, Mushroom Strudel is sure to impress at your next dinner party. With easy-to-follow steps and a bake time of just 35 minutes, it’s a show-stopping dish that's as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 16 ounces cremini mushrooms, finely chopped
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup ricotta cheese
- 0.25 cup Parmesan cheese, grated
- 12 sheets phyllo dough sheets, thawed
- 0.5 cup unsalted butter, melted
- 1 large egg yolk
- 1 teaspoon water
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat the olive oil and butter in a large skillet over medium heat.
Add the chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Add the finely chopped mushrooms to the skillet. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and it evaporates. The mixture should be dry.
Stir in the thyme, parsley, salt, and black pepper. Remove from heat and let the mixture cool for 10 minutes.
In a mixing bowl, combine the cooled mushroom mixture with the ricotta cheese and grated Parmesan. Ensure the filling is evenly mixed.
Lay one sheet of phyllo dough on a clean, dry surface. Lightly brush with melted butter. Place another sheet of phyllo dough on top and brush with more butter. Repeat this process until you have six layers.
Spoon half of the mushroom filling along the long edge of the prepared phyllo stack, leaving about 2 inches of border. Roll the phyllo dough tightly over the filling, tucking in the ends as you go.
Repeat this process with the remaining phyllo sheets and filling to form a second strudel.
Transfer both strudels to the prepared baking sheet, seam side down. In a small bowl, whisk the egg yolk with 1 teaspoon of water to make an egg wash.
Lightly brush the tops of the strudels with the egg wash. Use a sharp knife to make shallow diagonal slits across the top for ventilation.
Bake in the preheated oven for 30–35 minutes, or until the strudels are golden brown and crispy.
Let the strudels cool for 5 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 40% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 345 mg | 15% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.3 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 101 mg | 8% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 426 mg | 9% | |
*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.
