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