Ingredients for Creamy Mushroom Strudel
- Phyllo Pastry
- 2 tablespoons butter
- Mushroom
- Salt
- Black Pepper
- Ground Caraway
- Cream Cheese
- Sour Cream
- Yogurt
- Fine Breadcrumbs
- Parsley
- Scallions
- Lemon, Juice Of
- Poppy Seeds
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How to Make Creamy Mushroom Strudel
- Preheat oven to 375°F (190°C).
- Prepare the filling: In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 pound of sliced cremini mushrooms and sauté for 8-10 minutes, until softened and browned. Stir in 1/2 cup of chopped shallots, 2 cloves of minced garlic, and cook for another 2 minutes until fragrant.
- In a bowl, whisk together 1/2 cup of heavy cream, 1/4 cup of grated Parmesan cheese, 1 tablespoon of chopped fresh thyme, salt, and pepper to taste.
- Pour the cream mixture over the mushrooms and cook for 2-3 minutes, until slightly thickened.
- Remove from heat and let cool slightly.
- On a lightly floured surface, gently roll out 1 sheet of store-bought puff pastry to a 12x18 inch rectangle.
- Spread the mushroom filling evenly over the pastry, leaving a 1-inch border.
- Starting from one of the long sides, tightly roll the pastry into a log.
- Tuck the ends of the strudel under to prevent filling from escaping.
- Place the strudel seam-down on a baking sheet lined with parchment paper.
- Brush the top of the strudel with 1 egg yolk mixed with 1 tablespoon of milk or cream (optional, for a glossy finish).
- Bake for 35-40 minutes, or until golden brown and the pastry is cooked through.
- Let cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
17g
Fat
167g
Carbs
35g
