Mushroom Strudels *
Golden-brown mushroom strudels feature savory mushroom filling wrapped in flaky phyllo pastry, perfect as appetizer or elegant snack for gatherings and mushroom lovers alike.
Ingredients
Instructions
- Preheat oven to 375°F.
- Melt butter in a skillet; add chopped mushrooms, shallots, salt, pepper, Madeira wine, and tarragon. Cook, stirring occasionally, until most liquid evaporates and mixture is mushy. Let cool slightly.
- Stir in sour cream into the mushroom mixture.
- Spread one sheet of phyllo pastry on a damp cloth. Keep other sheets covered with another damp cloth.
- Brush the open sheet generously with melted butter and sprinkle with bread crumbs.
- Using a spoon, form about half the mushroom mixture into a sausage shape along the bottom of the phyllo sheet.
- Fold over the bottom edge of the phyllo to enclose the filling.
- Gently lift the towel so that the phyllo envelops the filling and roll it like a jelly roll.
- Brush the top generously with melted butter.
- Repeat with remaining sheets and filling until all is used.
- Place the assembled strudels on a buttered baking sheet.
- Using a sharp knife, cut the rolled strudels into individual servings about 1 1/2 inches wide.
- Bake for 15 to 20 minutes until crisp and well browned.
Tips & Substitutions
For an extra crunch, consider adding some finely chopped nuts to the mushroom filling. You can substitute Madeira wine with sherry or white wine if needed. If you prefer a vegetarian version, ensure your butter is dairy-free or use olive oil instead. Handling phyllo pastry can be tricky; keep it covered with a damp cloth to prevent it from drying out.
Serving Suggestions
Serve the mushroom strudels with a side of mixed greens dressed lightly with vinaigrette for a refreshing contrast. They pair wonderfully with a creamy dip or sauce, such as Grammer'S Pesto Sauce, for added richness. These strudels also make a great appetizer for gatherings, complementing Mediterranean recipes beautifully.
Storage & Reheating
Store any leftover strudels in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10 minutes until warmed through and crispy again. Avoid microwaving, as it can make the pastry soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom Strudels * contains roughly 124 calories, with 2g protein, 6g carbohydrates, and 11g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of mushrooms for this recipe?
Absolutely! While the recipe calls for regular mushrooms, feel free to experiment with varieties like shiitake, cremini, or portobello for unique flavors. Just ensure they are finely chopped and cooked until most moisture is evaporated for the best texture.
Is it possible to make this dish ahead of time?
Yes, you can prepare the mushroom filling a day in advance and keep it in the refrigerator. Assemble the strudels just before baking to maintain their crispiness. Alternatively, you can freeze unbaked strudels, then bake them straight from the freezer, adding a few extra minutes to the baking time.
What can I serve with mushroom strudels?
Mushroom strudels pair well with simple sides like a green salad, roasted vegetables, or even a light soup. For a heartier meal, consider serving them alongside a grain dish, such as quinoa or couscous, to round out the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).