CREAMY MUSHROOM STRUDEL
I love strudels. I haven't made strudel in a long time, but came across this recipe recently(stuck back in my archives) and will make this tonight! Yum!
Provided by Sharon123
Categories Christmas
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Filling: Steam mushrooms, drain, squeezing out excess liquid (Save liquid for soupstock).
- Cut cream cheese into hot mushrooms, tossing until cheese melts.
- Add remaining filling ingredients; mix well.
- To Assemble: Use a well-buttered baking tray.
- Melt the butter.
- Lay a leaf of phyllo flat on a wooden surface (or Formica counter) and brush with melted butter.
- Add another leaf and brush with more butter (be generous).
- Continue to stack the leaves until you have 5.
- Apply 1/2 the filling across the width of the leaves, over a 3-4" space and roll it up lightly.
- Brush top with butter and sprinkle on 1 tbsp poppy seeds.
- Using a spatula, transfer to a buttered tray.
- Repeat this ritual to make a second roll.
- Slash each roll into 3rds, on the diagonal.
- Bake 25 minutes at 375°F.
- Serve hot.
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
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.
WILD MUSHROOM STRUDEL
Steps:
- For the mushrooms: Preheat oven to 350 degrees F.
- Stir together cremini and oyster mushrooms, sherry, oil, thyme, dill and some salt and pepper in a roasting pan, then roast for 10 minutes. Allow to cool. Remove and discard herb stems.
- For the filling: Sweat carrots, fennel, onions and celery in oil in a heavy-bottomed pot over medium-low heat until soft. Turn off heat and add goat cheese to melt. Transfer to a half-sheet pan to cool.
- For the strudel: Preheat the oven to 350 degrees F. Line 3 sheet pans with parchment and spray with nonstick spray. (Each strudel must be rolled and baked on its own sheet pan.)
- Mix mushrooms together with the veggies in a large bowl.
- Lay each sheet of pastry on a lined sheet pan.
- Brush the border of each pastry with egg wash, then sprinkle panko in a line down the center of the pastry. Spoon a third of the filling in a line on top of the panko, then sprinkle more panko on top to absorb excess liquid.
- Roll up tightly (like a burrito) and lay seam-side down. Brush with egg wash and sprinkle with dill, salt and pepper. Repeat with remaining pastry and filling.
- Bake for 10 minutes, then switch and rotate the sheet pans and bake until golden brown, about 10 minutes more. Cool, then cut into 1/2-inch slices.
TOWN FARM MUSHROOM STRUDEL
This is an elegant side dish for roast beef or cut into smaller slices, a great appetizer or cocktail fare.The recipe makes two strudels, but is easily halved. Originally from the R.S.V.P. Letters to the Editor section of a May 1983 issue of Bon Apetit. The recipe comes from a natural foods restaurant in Bar Harbor,Maine called the Town Farm.
Provided by Leslie in Texas
Categories Vegetable
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Melt 3 tablespoons butter in large skillet over medium-high heat.
- Add mushrooms and onion and saute, stirring frequently, until vegetables are golden and mushroom juices have evaporated.
- Stir in Sherry and salt and cook until all Sherry is absorbed.
- Remove from heat and drain well; return mushroom mixture to skillet.
- Add cream cheese to mushrooms and stir until melted (place over low heat if necessary).
- Blend in breadcrumbs,yogurt, sour cream, parsley,water chestnuts, garlic,lemon juice, caraway seed and pepper; adjust seasoning with additional salt and pepper, if necessary.
- Preheat oven to 375 degrees.
- Grease rimmed large baking sheet.
- Place one phyllo sheet on work surface, covering remainder with plastic wrap to prevent drying.
- Brush sheet with butter;cover with second sheet and brush with butter.
- Repeat to form a stack of 10 sheets, brushing each with butter.
- Spoon half of mushroom filling in strip along one long edge of phyllo, leaving a 3 inch margin at each end.
- Roll up phyllo to enclose filling, tucking in ends.
- Transfer to prepared baking sheet seam side down; brush with butter.
- Sprinkle top with half of poppy seed.
- Repeat with remaining phyllo and filling to form second roll.
- Bake strudels until crisp and browned, about 25 minutes.
- Let cool 5 minutes, then cut each roll into 8 pieces.
- Serve immediately.
Nutrition Facts : Calories 304.1, Fat 22.4, SaturatedFat 13.3, Cholesterol 56, Sodium 378.5, Carbohydrate 20.5, Fiber 1.2, Sugar 1.6, Protein 5.4
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
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
MUSHROOM PHYLLO STRUDEL
Crispy phyllo-based "strudel" with a simple mushroom duxelles filling. Can also be made into triangles for a party appetizer. Freezes nicely (unbaked) so you can make it ahead of time.
Provided by Tracy K
Categories Vegetable
Time 1h5m
Yield 2 strudels
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Saute mushrooms in butter and olive oil till well-softened.
- Add sherry, thyme, cream, and salt/pepper and cook till thickened.
- Lay out the phyllo sheets, brushing each sheet with melted butter.
- Cut in half so you have two equal rectangles.
- Spread half the mushroom mixture over one of your phyllo rectangles, leaving a 1-inch border around the edges.
- Fold the short side edges over the mushroom mixture and then roll the whole thing lengthwise so you have a long, fat cylinder with no mushroom filling poking out.
- Repeat with remaining mushroom mixture and the other rectangle.
- Place rectangles side-by side, seam-side down, on a baking sheet, and bake in oven 20 minutes or until golden brown.
- Let rest for 10 minutes, then slice and serve.
- **Alternate preparation: Using two phyllo sheets at a time, cut into 6-8 strips and prepare as you would for spanakopita, folding each strip into a triangle.
- Use a Tbsp
- of the mushroom filling for each one.
Nutrition Facts : Calories 941.5, Fat 72.8, SaturatedFat 33.9, Cholesterol 131.8, Sodium 676.5, Carbohydrate 50.4, Fiber 3.9, Sugar 4.5, Protein 13.5
FOREST MUSHROOM STRUDEL
This is adapted from Cooking at Home with the CIA, a book I often turn to when I want to make something that is both tasty, and sure to impress. This recipe is both- savory sauteed wild mushrooms combined with tangy goats cheese and fresh herbs; all wrapped in layers of phyllo dough and baked to crispy golden perfection. You may use whatever mushrooms you love in this recipe, it will even be good with plain button mushrooms. You can also fiddle with the herbs- I chose tarragon because I love the assertive anise flavor, but other fresh herbs will also produce a wonderful result. My adaptations from the original include reducing the butter by 6 tablespoons, specifying chanterelle mushrooms, and replacing chervil with tarragon.
Provided by IngridH
Categories Cheese
Time 35m
Yield 4 first course servings, 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt 2 Tablespoons butter in a saute pan over medium heat. Add shallot and garlic. Saute for about 3 minutes, until soft and translucent.
- Add the mushrooms and wine, and continue to cook until the mushrooms have released their moisture and most has evaporated, about 10 minutes. Remove from heat and allow to cool.
- Preheat oven to 400°F Prepare a baking sheet with cooking spray.
- Add the goat cheese and herbs to the cooled mushrooms. Combine well, then taste for seasoning. Add salt and/or pepper as needed to suit your taste.
- Melt 6 tablespoons of butter in a saucepan over low heat, or in the microwave.
- Lay out one sheet of phyllo dough on a work surface, and brush with 2 tablespoons of butter, coating the entire surface. Scatter with 1 tablespoon of breadcrumbs. Top with second sheet of phyllo, and repeat coating with butter, and breadcrumbs. Top with third sheet of phyllo, and repeat coating with butter, and breadcrumbs. Leave just enough butter to coat the top of the strudel after rolling (about 1/2 tablespoon).
- Scoop the mushroom mixture evenly onto the short end of the phyllo, leaving just enough room on the edge to pick up the edge and roll over. Roll the phyllo and mushrooms into a log, and place on the prepared baking sheet. (I tuck the ends under for a neater presentation.) Brush with the remaining butter.
- Using a very sharp knife, make cuts in the top of the roll at the points where you would cut serving sized pieces (quarters for first course servings, or eighths for party sized servings).
- Bake for 15-20 minutes, until golden brown. Remove from the oven and let cool slightly before cutting completely through the cuts made in the previous step and serving.
Nutrition Facts : Calories 293.8, Fat 24.4, SaturatedFat 14.9, Cholesterol 61.1, Sodium 113.6, Carbohydrate 14.6, Fiber 1.1, Sugar 1.6, Protein 4
EASY PHILADELPHIA STUFFED MUSHROOMS
Get the party started with these Easy PHILADELPHIA Stuffed Mushrooms. These cream cheese-stuffed mushrooms combine a variety of delectable ingredients for a tasty amuse-bouche that everyone will love.
Provided by Kraft Heinz
Yield 18 servings
Number Of Ingredients 10
Steps:
- Remove and discard mushroom stems. Place stuffing mix in small bowl.
- Mix cream cheese, mayo, Parmesan, dressing mix and onion until blended.
- Fill mushroom caps with cream cheese mixture. Dip tops, 1 at a time, in stuffing mix; place, cream cheese sides up, on rimmed baking sheet. Drizzle with butter.
- Bake 30 min. Sprinkle with parsley and red pepper.
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- Add the salt and pepper, then continue to cook until the mushrooms fully release their moisture and the pan is relatively dry, 3 to 5 minutes more., Add the crême fraiche or sour cream and stir to combine.
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