Description
Delightful mushroom strudel brings Austrian culinary magic to your kitchen, blending earthy fungi with delicate pastry. Crisp layers and rich filling promise a gourmet experience that will transport you straight to the heart of Vienna’s charming cafés.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) mushrooms, finely chopped (button or cremini)
- 1 package phyllo dough (16 ounces, 454 grams, thawed)
- 1/2 cup (50 grams) grated Parmesan cheese
- 1/4 cup (60 grams) cream cheese, softened
Vegetable and Aromatics:
- 1 medium onion, finely chopped
- 2 leeks, cleaned and sliced (white and light green parts only)
- 2 cloves garlic, minced
- Fresh parsley (for garnish, optional)
Seasoning and Binding:
- 2 tablespoons (30 milliliters) olive oil (or unsalted butter)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg (for egg wash)
Instructions
- Craft the umami-rich filling by sautéing diced onions in olive oil until translucent over medium heat for approximately 3 minutes.
- Incorporate leeks and continue cooking for an additional 5 minutes, developing a soft, fragrant base.
- Introduce sliced mushrooms to the skillet, allowing them to caramelize and brown thoroughly for roughly 7 minutes.
- Enhance the mixture with minced garlic, fresh thyme, kosher salt, and cracked black pepper, stirring for 2 more minutes to intensify flavors.
- Remove the mushroom mixture from heat and let it cool slightly, then fold in grated Parmesan and creamy cheese until evenly distributed.
- Preheat the oven to 375°F (190°C) and prepare a parchment-lined baking sheet.
- Layer phyllo sheets, brushing each with olive oil and stacking 4-5 sheets to create a delicate, crisp foundation.
- Spread the cooled mushroom filling along one edge of the phyllo stack, then carefully roll into a tight cylinder, ensuring the ends are neatly sealed.
- Position the strudel seam-side down on the prepared baking sheet and generously brush the exterior with egg wash for a golden, glossy finish.
- Bake for 25-30 minutes until the pastry achieves a rich, amber-brown color and crisp texture.
- Allow the strudel to rest for 5-10 minutes before slicing, which helps maintain its structural integrity.
- Garnish with fresh parsley and serve warm, revealing the luscious, herb-infused mushroom filling.
Notes
- Toast the mushrooms well to develop a rich, deep flavor that enhances the overall taste of the strudel.
- Use a mix of mushroom varieties like shiitake, cremini, and oyster for a more complex and interesting texture.
- Ensure phyllo sheets are completely covered with oil to prevent drying and create a crispy, flaky exterior.
- For a gluten-free version, substitute phyllo with gluten-free puff pastry or rice paper wrappers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 30 mg