The humble, earthy mushroom takes on a deeply savoury flavour and meaty texture when sauteed in olive oil and butter. Add a touch of garlic, fresh thyme and Italian parsley and enrobe in flaky puff pastry braided to form an elegant strudel. Voilà . A chic appetizer or luncheon entrée in a few easy steps.
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- Saute the mushrooms
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- Centre lengthwise on puff pastry
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- Cut the sides of pastry into 1″ strips
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- Fold over the top and bottom and braid
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- Brush with egg white
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- Bake!
Mushroom Strudel
Savoury mushrooms encased in braided puff pastry for an elegant appetizer or luncheon main course.
Ingredients
Scale
- 12 oz cremini mushrooms, sliced
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- kosher salt
- 2 tsp garlic, minced
- 1 tsp fresh thyme, chopped
- 1 tsp fresh Italian parsley, chopped
- 1 sheet frozen Puff Pastry
- 1 egg white
Instructions
- Preheat oven to 375˚ F Convection Bake or 400˚ F. Line a rimmed baking sheet with parchment paper; set aside.
- In a large skillet over medium heat, heat butter and olive oil until foamy. Add the mushrooms and sauté until the liquid begins to release. Sprinkle with kosher salt and increase the heat to medium high. Stirring infrequently, continue cooking until the mushrooms are deeply brown and the liquid has evaporated (about 10 minutes). Be sure not to stir them too often or they won’t brown. Transfer to medium bowl, and set aside.
- On a floured surface, roll the puff pastry dough into a 12×10-inch rectangle. Spoon the mushroom mixture lengthwise down the centre third of the pastry, Using a sharp knife, cut 1″ wide strips on both sides of the filling. Fold the top and bottom pieces over the filling. Braid the strips of dough diagonally over filling, alternating left and right.
- In a small bowl, whisk egg white and 1 tbsp water. Using a pastry brush, lightly coat the top of the strudel. Bake for 25 to 30 minutes, or until golden brown. Allow the strudel to rest for 10 minutes before slicing and serving.
Nutrition
- Serving Size: 8
I’m sharing this post with Between Naps on the Porch.
You made this for me for my dinner party and we all loved it. So tasty and looks so elegant. Thanks for the recipe.
We had so much fun at your dinner party, Maura! Thanks for hosting a marvellous evening.
My thyme plant survived our Alpine winter and is my favourite herb…or is that chives? or basil? or chervil? I love them all! To my strudel I add some dried porcini, reconstituted in hot Marsala for an hour, and also some frischkäse–tart and creamy like Philly (but fresher tasting and with fewer calories…comes natural or with herbs–oh, the joys of living in dairy country!) Thanks for reminding me of this autumn treat. The cows come home this weekend and next, depending on the snow level in their pastures, so I’ll make it to welcome them.
https://www.montafon.at/en/my-montafon/special-features/pasture-drive
Beatrice, your mushroom strudel sounds delicious! I’ll try adding some porcini and perhaps a herbed goat cheese next time I make it. Thanks for the tip! I made crostini with herbed goat cheese topped with caramelized onions and bell peppers for a dinner party we had last night (yes, in the middle of the floral centrepiece/cupcake endeavour; it was booked months ago). As an added fillip, the ensuite & walk-in closet renovation is in full swing, the contractors having in typical fashion ignored the project while we were away, are now fully awake and in “we’ve got to get this done” mode. We had a very obliging group still drywalling and plastering the repair to our family room, necessitated by redirecting plumbing to the new bathroom, still at it as guests arrived. I included them in the crostini passing, which was gratefully received. They packed up their gear as our guests settled in on the porch and we all had an enjoyable evening.
What a spectacle it must be to welcome the cows home, plump and pleased after summer sojourn.