Mushroomstrudelappetizer Recipes

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SAUSAGE & MUSHROOM STRUDELS

Provided by Ina Garten

Categories     appetizer

Time 2h

Yield 8 to 10 strudels

Number Of Ingredients 11



Sausage & Mushroom Strudels image

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • If either of the sausage meats is coarsely ground, place the meat in the bowl of a food processor fitted with the steel blade and pulse until the meat is finely ground.
  • Heat 4 tablespoons of the butter in a large (12-inch) sauté pan, add the onion and cook for 4 to 6 minutes over medium heat, until tender but not browned. Add all the sausage meat and mash with a fork, breaking it up and browning it, for 5 to 7 minutes, until no longer pink.
  • Meanwhile, prep the mushrooms. Without washing the mushrooms, wipe the caps with a slightly damp paper towel or sponge to remove any dirt. Trim the stems, then roughly chop the caps and stems. Add the mushrooms, fennel seeds, 1 teaspoon salt and 1 teaspoon pepper to the sausage and cook for 10 minutes, until the mushrooms give off their liquid and the liquid evaporates. Set aside to cool for 10 minutes. Stir in the mascarpone and the fresh bread crumbs and season to taste. The seasoning will depend on how highly seasoned the sausage meat is.
  • Melt the remaining 12 tablespoons of butter in a small saucepan. Unfold the phyllo dough and keep it covered with a slightly damp (not wet!) kitchen towel. Transfer one sheet of phyllo to a board, brush it lightly with melted butter and sprinkle with a teaspoon of dry bread crumbs. Place a second sheet of phyllo directly on top, brush with butter and sprinkle with dry bread crumbs; repeat until you have 5 sheets piled up. With the long edge of the stack of phyllo facing you, make a 1-inch strip of sausage filling (about 1/3 of the filling) near the bottom edge. Fold up the sides and roll the phyllo firmly up and over, rolling the log away from you. Transfer the log, seam side down, to the prepared sheet pan. Brush with butter and score diagonally at 1-inch intervals. Make two more strudel logs and place them on the sheet pan.
  • Bake the strudels for 20 to 30 minutes, rotating the pan once to cook evenly, until browned. Cool slightly, cut in pieces through the scored lines and serve warm.

1/2 pound sweet Italian sausage links, casings removed
1/2 pound chicken sausage links, casings removed
16 tablespoons (2 sticks) unsalted butter, divided
1 cup chopped yellow onion
1 pound cremini mushrooms
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1 (8.8-ounce) package Italian mascarpone cheese, at room temperature
1/2 cup fresh bread crumbs (see tip)
1 package (24 sheets) Kontos phyllo dough, defrosted
Plain dry bread crumbs, such as Progresso

MUSHROOM TURNOVERS

Tasty appetizers for the holidays made with a cream cheese pastry and savory mushroom filling.

Provided by Rachel Gilkes

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 40m

Yield 10

Number Of Ingredients 11



Mushroom Turnovers image

Steps:

  • In a medium bowl, mix together the cream cheese and 1 cup of butter until well blended. Mix in the flour until fully incorporated. Pat into a ball, and refrigerate while you make the filling.
  • Melt 2 tablespoons of butter in a large skillet. Add the mushrooms and onion. Season with thyme, salt and pepper. Cook and stir until tender, about 5 minutes. Sprinkle the flour over everything so it won't get lumpy, then reduce the heat to low, and stir in the sour cream. Heat just until thickened, then remove from the heat.
  • Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to about 1/4 inch thickness. Cut into 3 inch rounds. Place a small amount of the mushroom mixture on one side of each circle, then fold the dough over and press to seal. Prick the tops with a fork to vent steam, and place the pastries on a baking sheet. (They can also be frozen at this time until needed.)
  • Bake for 15 minutes in the preheated oven, or until golden brown. If baking frozen turnovers, it may take an additional 5 minutes.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 17.4 g, Cholesterol 84.6 mg, Fat 31.3 g, Fiber 1 g, Protein 5.4 g, SaturatedFat 19.6 g, Sodium 280 mg, Sugar 0.9 g

1 (8 ounce) package cream cheese
1 cup butter
1 ½ cups all-purpose flour
2 tablespoons butter
¾ pound fresh mushrooms, finely chopped
½ medium onion, chopped
⅛ teaspoon dried thyme
¼ teaspoon salt
½ teaspoon ground black pepper
1 ½ teaspoons all-purpose flour
½ cup sour cream

MUSHROOM STRUDEL

Provided by Paul Grimes

Categories     Mushroom     Cocktail Party     Wedding     Engagement Party     Shallot     Phyllo/Puff Pastry Dough     Entertaining     Gourmet

Yield Makes 32 hors d’oeuvres

Number Of Ingredients 11



Mushroom Strudel image

Steps:

  • Soak porcini in boiling-hot water in a small bowl until softened, about 10 minutes. Lift out porcini and squeeze excess liquid back into bowl. Rinse porcini well to remove any grit. Strain soaking liquid through a sieve lined with a dampened paper towel into another bowl and reserve.
  • Pulse porcini and white mushrooms in a food processor until finely chopped (but not minced).
  • Cook shallots in butter in a large heavy skillet over medium heat, stirring, until beginning to soften, about 1 minute. Add mushrooms, reserved soaking liquid, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid has evaporated, about 8 minutes. Stir in parsley, then spread filling on a plate and chill, uncovered, until cold, about 10 minutes.
  • Preheat oven to 425°F with rack in middle.
  • While filling chills, put stack of phyllo sheets on a work surface and cut in half crosswise, then stack halves and cover with plastic wrap. Remove 1 phyllo sheet from stack (keep remaining sheets covered) and arrange with a long side nearest you, then lightly brush with some duck fat. Top with another phyllo sheet and brush with fat. Spread about one fourth of mushroom filling in a narrow strip along edge nearest you to within 1/4 inch of each end, then roll up phyllo tightly around filling, leaving ends open. Transfer roll, seam side down, to a baking sheet and make 3 more rolls in same manner, transferring to baking sheet. Bake until golden brown, 12 to 14 minutes. Cool slightly on baking sheet on a rack, then brush length of each roll with a very thin line of truffle oil (if using) with tip of a cotton swab. Gently cut each roll crosswise into 8 pieces with serrated knife. Serve strudel warm or at room temperature.

10 g (about 1/2 ounce) dried porcini (1/2 cup; also called cèpes)
1/2 cup boiling-hot water
1/2 pound fresh white mushrooms, trimmed and halved lengthwise
1/4 cup finely chopped shallots (about 2 large)
2 tablespoons unsalted butter
1/4 cup dry white wine
2 tablespoons finely chopped flat-leaf parsley
4 (17-by 12-inch) phyllo sheets, thawed if frozen
2 tablespoons rendered duck or goose fat or unsalted butter, melted
Truffle oil for brushing (optional)
Equipment: a wide-tooth serrated knife

APPETIZER STUFFED MUSHROOMS

Heat-and-serve convenience foods are forbidden in the House of Loreto Kitchen, and residents appreciate the "real" food we serve. Everyone reaches for seconds of these tasty morsels. -Judith LaBrozzi, Canton, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 11



Appetizer Stuffed Mushrooms image

Steps:

  • Remove stems from mushrooms; set caps aside. Finely chop stems; measure 1/2 cup (discard any remaining stems or save for another use). In a skillet, saute chopped mushrooms, onion and green pepper in butter until vegetables are tender and mushroom liquid has evaporated., Add toast cubes, onion salt, garlic salt, pepper, thyme and paprika; mix well. Stuff into mushroom caps. Place on greased baking sheets. Bake, uncovered, at 425° for 10 minutes or until heated through. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 36 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

12 large fresh mushrooms
2 tablespoons finely chopped green onion
2 tablespoons finely chopped green pepper
1 tablespoon butter
1 sliced bread, toasted and cut into small cubes
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
Dash paprika
Grated Parmesan cheese

MUSHROOM STRUDEL APPETIZER

Make and share this Mushroom Strudel Appetizer recipe from Food.com.

Provided by Gardening Girl

Categories     Lunch/Snacks

Time 55m

Yield 1 strudel, 12 serving(s)

Number Of Ingredients 9



Mushroom Strudel Appetizer image

Steps:

  • Heat oven to 375°F Coat baking sheet with cooking spray.
  • Lightly coat a large skillet with cooking spray and cook mushrooms, onion, and garlic over high heat about 10 minutes, or until liquid has evaporated.
  • Stir in cream cheese, chives, salt, pepper, and nutmeg.
  • Lay phyllo dough on a clean dish towel and spread mushroom mixture about 1 inch away from short edge of dough. Fold sides over about 1/2 inch and use towel to help you roll it up like a jellyroll. Place roll on prepared baking sheet and coat lightly with cooking spray.
  • Bake 30 to 35 minutes, or until phyllo is golden brown. Allow strudel to cool 5 minutes before cutting into 12 slices.

Nutrition Facts : Calories 52.4, Fat 2.3, SaturatedFat 1.2, Cholesterol 5.2, Sodium 85.3, Carbohydrate 6.5, Fiber 0.5, Sugar 0.6, Protein 1.7

8 ounces mushrooms, sliced
1 small onion, chopped
2 -3 garlic cloves, finely chopped
2 ounces cream cheese, 1/3-less-fat softened (Neuchâtel)
1 tablespoon chives, chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1 pinch nutmeg
6 phyllo pastry sheets, thawed (15x12 inches)

MUSHROOM STRUDEL

Provided by Gael Greene

Categories     Cheese     Mushroom     Appetizer     Side     Bake     Christmas     Cocktail Party     Easter     Thanksgiving     Quick & Easy     Cream Cheese     Birthday     Shallot     Phyllo/Puff Pastry Dough     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9



Mushroom Strudel image

Steps:

  • Preheat oven to 400°F.
  • Mince mushrooms and squeeze them dry in the corner of a towel.
  • Sauté with minced shallots or green onions in butter and oil over moderately high heat, stirring frequently. Cook until pieces separate and the liquid has evaporated. Season to taste with salt and pepper. Blend in cream cheese.
  • Spread a sheet of strudel or filo dough on a damp towel, narrow end toward you. Brush with melted butter and sprinkle on bread crumbs. Repeat with second and third sheets, stacking them on top of the first sheet, then butter, but do not crumb fourth sheet. Put half the mushroom mixture on narrower edge of the dough, leaving a 2- to 3-inch border at the sides. Fold in the sides, then, using the edge of the towel, roll. Prepare the second strudel.
  • Put strudels on buttered baking sheet and brush with melted butter. Bake in oven until brown (about 20 minutes). The strudel cuts easily with shears. Strudel can be made and baked ahead, stored in the refrigerator or in the freezer overnight, and then reheated.

2 lbs. mushrooms
1/4 cup minced shallots or green onions
6 tbsp butter
2 tbsp oil
Salt and pepper
2 8-oz packages cream cheese
8 sheets frozen strudel or filo dough, 16 inches x 22 inches
3/4 cup melted butter
Bread crumbs

MUSHROOM STRUDEL

I make it sort of fat and bulky when it's just for us; long and skinny and somewhat elegant when I'm serving it at a party. Servings are calculated based on appetizer portions.

Provided by Chef Kate

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15



Mushroom Strudel image

Steps:

  • In a large skillet, over medium heat, combine oil, mushrooms, onion and garlic.
  • Season with salt and pepper.
  • Stir frequently, until mushrooms have released their liquid and most of that liquid is evaporated.
  • Add the wine, the thyme, the basil, the spinach and the lemon rind.
  • Saute until the liquid is evaporated.
  • Transfer to a bowl and allow to cool.
  • Stir in cheese, 4 tablespoons of the breadcrumbs.
  • Preheat oven to 350°F.
  • Line a cookie sheet with buttered parchment paper.
  • Lay out one sheet of phyllo, brush with melted butter, top with another sheet of phyllo and brush again with butter.
  • Repeat (using in total four sheet of dough).
  • Sprinkle breadcrumbs over the phyllo dough.
  • Lay out mushroom mixture over one end of Phyllo dough.
  • Carefully roll into a strudel, tucking in the ends.
  • Brush the strudel with butter.
  • Bake until golden and crisp--about 30 minutes.

1/2 lb shiitake mushroom, cleaned and sliced (woody stems removed)
1 lb cremini mushroom, cleaned and sliced
3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced (or more)
salt and pepper
1/2 cup white wine
1/2 teaspoon fresh thyme
1/4 cup fresh basil leaf, torn, packed
1/2 cup baby spinach leaves, packed
1/2 teaspoon fresh grated fresh lemon rind
1/2 lb asiago cheese or 1/2 lb goat cheese, crumbled
3/4 cup fine breadcrumbs
4 sheets phyllo dough
3 tablespoons melted sweet butter

MUSHROOM STRUDEL APPETIZER

Pair this with a salad for a light lunch. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 1h5m

Yield 12

Number Of Ingredients 9



Mushroom Strudel Appetizer image

Steps:

  • Heat oven to 375°F. Coat baking sheet with cooking spray.
  • Lightly coat a large skillet with cooking spray and cook mushrooms, onion, and garlic over high heat about 10 minutes, or until liquid has evaporated.
  • Stir in cream cheese, chives, salt, pepper, and nutmeg.
  • Lay phyllo dough on a clean dish towel and spread mushroom mixture about 1 inch away from short edge of dough. Fold sides over about 1/2 inch and use towel to help you roll it up like a jellyroll. Place roll on prepared baking sheet and coat lightly with cooking spray.
  • Bake 30 to 35 minutes, or until phyllo is golden brown. Allow strudel to cool 5 minutes before cutting into 12 slices.

Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 0 g, TransFat 0 g

8 oz mushrooms, sliced
1 small onion, chopped
2 or 3 cloves garlic, finely chopped
2 oz 1/3-less-fat cream cheese (Neufchâtel), softened
1 tablespoon chopped fresh chives
1/8 teaspoon salt
1/8 teaspoon pepper
A grating of fresh nutmeg
6 frozen (thawed) phyllo sheets (15x12 inches)

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From pinterest.ca
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EASY CHEESE STUFFED MUSHROOMS - INSPIRED TASTE
Melt butter in a skillet over medium heat. Add the onions and chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes. Add the garlic and herbs, then cook, stirring, for 2 minutes. Scrape mixture into a bowl and set aside to cool.
From inspiredtaste.net
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MUSHROOM STRUDEL – SMITTEN KITCHEN
2008-05-19 Cook the onion in the butter and, when soft, add the mushrooms with the nutmeg. Saute for 5 to 7 minutes, until liquid has been released and has partially evaporated. Add the sherry and evaporate the alcohol by cooking over low heat for 2 to 3 minutes. Stir in the flour, herbs, and some salt and pepper, and let cool.
From smittenkitchen.com
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THE BEST MUSHROOM PUFF PASTRY APPETIZERS - BEST RECIPES IDEAS …
2020-06-17 It’s one of the ideal tasty appetisers I’ve found. 7. Meaty Mushroom Puff Pastry Cups Vol au vents Appetizers. Best Mushroom Puff Pastry Appetizers. from Meaty Mushroom Puff Pastry Cups Vol au vents Appetizers. Source Image: www.urbanblisslife.com. Visit this site for details: www.urbanblisslife.com.
From delishcooking101.com
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MUSHROOM STRUDEL RECIPE BY ARCHANA'S KITCHEN
2015-04-23 Turn off the heat. Next preheat the oven to 400 F (200 C). Line a large baking sheet with parchment paper or grease it with butter. Now add the cheese to the mushroom stuffing, season with salt and pepper and stir to combine well. Keep the filling aside while you prepare the strudel pastry. Using Ready Made Pastry.
From archanaskitchen.com
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MUSHROOM AND SPINACH “STRUDEL” - A PINCH OF SALT - RECIPES AND ...
2015-05-15 Preheat the oven to 425F. Heat a large skillet over medium heat, then add the butter. Once the butter has melted, add the mushrooms, sauté 5-7 minutes, then add the garlic, sauté 1-2 minutes, then add the spinach and sprinkle the salt and pepper over the top. Sauté for an additional 3-4 minutes, then turn the heat off and set the skillet aside.
From cupofsugarpinchofsalt.com
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STUFFED MUSHROOMS - IMPRESS YOUR GUESTS - SOBER JULIE
2013-06-19 Begin by chopping your ingredients. Next remove the stems from the mushrooms and chop them up. Hollow out any excess to create space within the mushroom for the filling. Sauté the vegetables in the oil until they’re golden. In a bowl combine the sautéed veggies and cheeses (hold back a bit of the parmesan to top each cap before baking ...
From soberjulie.com
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ROLLED TOASTED MUSHROOM APPETIZER RECIPE - VEGAN IN THE FREEZER
2017-11-26 Heat one tablespoon dairy free butter in skillet. Add chopped mushrooms and sauté for five minutes. Add flour and salt and cook five minutes. Stir in creamer and cook on low 15 minutes. Add lemon juice and pepper, stir. Take skillet off burner to cool. Cut crusts off of the bread and leave in a square shape.
From veganinthefreezer.com
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MUSHROOM CROUSTADES RECIPE | A WELL-SEASONED KITCHEN®
Remove from tins and cool on a wire rack. In a large skillet over medium heat, melt the butter. Add onions and mushrooms and cook until tender and the moisture from the mushrooms has evaporated. Sprinkle with flour; stir thoroughly, reduce heat to low and cook, stirring, for 3 minutes. Add cream and stir constantly while bringing to a boil.
From seasonedkitchen.com
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Top Asked Questions

What is the best way to cook mushrooms for mushrooms?
PER SERVING % DAILY VALUE In a large skillet, over medium heat, combine oil, mushrooms, onion and garlic. Season with salt and pepper. Stir frequently, until mushrooms have released their liquid and most of that liquid is evaporated.
How do you cook mushrooms for strudel?
Add the crême fraiche or sour cream and stir to combine. Bring to a simmer and cook until the mushrooms have absorbed most of the moisture, 8 to 10 minutes. Remove from the heat, stir in the parsley, and set the filling aside to cool to room temperature. To assemble: Stretch the strudel dough as directed in the recipe.
What is the mushrooms Canada appetizer spotlight?
This post is sponsored and authored by Mushrooms Canada. Each year Mushrooms Canada hosts an appetizer spotlight contest leading up to the Food Bloggers of Canada Conference. This year was no different. FBC members were invited to join the contest, sharing their favourite mushroom appetizer.
How do you make a mushroom pizza?
Sprinkle half the shredded cheese down the middle of the dough, top with the mushroom/sausage mixture. Make slits about 1/2 inch thick on both sides of the dough until you reach the filling. Fold the cut strips over the filling, like a braid. Brush with an egg wash or milk. Bake in the preheated oven until golden and cooked.

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