Best Mushroom Sausage Spinach Strudel Recipes

SAUSAGE & MUSHROOM STRUDELS

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.

PENNE WITH SAUSAGE, WILD MUSHROOMS AND SPINACH

Steps:

• Heat oil in heavy large pot over medium-high heat. Add sausages, mushrooms, shallots, garlic and crushed red pepper. Sauté until mushrooms begin to brown, about 10 minutes. Add spinach and broth; toss until spinach wilts, about 2 minutes. Add pasta and cheese; toss until cheese melts and sauce coats pasta, about 3 minutes. Season with salt and pepper.

SPINACH AND SAUSAGE STUFFED MUSHROOMS

Steps:

• Melt butter in medium saucepan; add onion, garlic and mushroom stems, cook until onion is translucent.
• Add water (or broth); heat to boiling.
• Remove pan from heat.
• Add stuffing mix and stir until moistened.
• Stir in souffle, cooked sausage and 1/4 cup parmesan cheese.
• Stir well.
• Arrange mushrooms on baking sheet and fill with spinach mixture, mounding slightly.
• Sprinkle with additional parmesan cheese.
• Bake in a preheated 400 degree oven for 10- 15 minutes or until cheese and mushrooms are lightly browned.
• Enjoy.

MUSHROOM STRUDEL

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.

MUSHROOM SAUSAGE SPINACH STRUDEL RECIPE

Steps:

• heat oil in medium skillet over medium heat until hot. add onions, mushrooms, red pepper and garlic, cook and stir until vegetables are soft. stir in sausage, spinach, cheese, salt and pepper; cook until vegetables are tender. set aside until cool. preheat oven to 375. place 1 phyllo sheet on work surface. brush entire sheet with some melted butter and sprinkle 1/4 of bread crumbs.(cover remaining sheets with damp towel) repeat layers three times. spread sausage mixture over top; roll up, starting at one short side until long roll forms. place on baking sheet. brush with remaining butter, bake 15 minutes or until golden. let stand 5 min. cut into 1 inch slices. serve hot. refrigerate leftovers.