Mushroom Strudel
Description
This Mushroom Strudel is a delightful fusion of German comfort and Mediterranean flair, featuring a crisp, buttery phyllo shell wrapped around a rich, savory filling. The combination of earthy mushrooms, smoky Black Forest ham, and sharp cheeses creates a complex flavor profile that is both hearty and elegant. It serves beautifully as a substantial appetizer for holiday gatherings or a light main course for a cozy dinner. The addition of fresh thyme and lemon juice brightens the richness of the butter and cheese, ensuring every bite is balanced and flavorful.Ingredients
Directions
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Preheat oven to 375 degrees F (191°C).
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In a large frying pan, melt 3 tablespoons butter over medium heat. Add the chopped onion, diced red pepper, and minced garlic. Cook until softened, about 5 minutes.
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Add the sliced mushrooms to the pan. Increase heat to medium-high and cook, stirring often, until mushrooms are tender and all released moisture has evaporated.
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Season the mushroom mixture with salt, pepper, thyme, and lemon juice. Remove from heat.
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Stir in the diced ham, shredded mozzarella cheese, minced parsley, and fine bread crumbs. Taste and adjust seasoning if necessary. Let the filling cool completely.
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Divide the cooled mushroom filling into two equal portions.
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Lay out 4 sheets of phyllo pastry, stacking them neatly one on top of the other. Brush lightly with melted clarified butter.
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About 1 inch from one long edge of the phyllo stack, spread half of the Dijon mustard in a 2-inch wide strip, leaving a 1-inch border on the sides.
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Spread half of the mushroom filling over the mustard strip. Dust the filling and the exposed phyllo pastry with half of the grated parmesan cheese.
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Turn up the bottom edge of the pastry over the filling. Fold both side edges in. Brush the exposed phyllo on the bottom and edges with butter.
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Roll up the pastry in a jelly roll fashion, loosely but compactly. Place seam-side down on a baking sheet.
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Repeat the process with the remaining 4 phyllo sheets, butter, filling, and parmesan cheese to create a second roll.
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Brush the tops of both rolls with melted clarified butter. Using a sharp knife, cut 8 diagonal slits on top of each roll, cutting through the top two layers of phyllo.
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Bake for about 25 minutes, or until the pastry is golden brown and crisp.
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Let cool for about 5 minutes before slicing and serving.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 1216kcal
- % Daily Value *
- Total Fat 62g96%
- Saturated Fat 30g150%
- Cholesterol 121mg41%
- Sodium 4145mg173%
- Total Carbohydrate 127g43%
- Dietary Fiber 11g44%
- Sugars 16g
- Protein 49g98%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
mushroom, strudel, phyllo, appetizer, german, ham, cheese, baking, pastry, thyme, dijon, parmesan, mozzarella, onion, garlic, lemon, clarified butter, holiday
