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.
Nutrition & Diet Analysis (per serving)
610
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).