Best Mushroom Strudel Recipes

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.

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.

MUSHROOM STRUDEL

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.

WILD MUSHROOM STRUDEL

Steps:

• Clean the mushrooms and slice any large ones into pieces no larger than of an inch. In a large skillet over medium heat, heat the oil and add the mushrooms, onion and garlic. Season with salt and pepper and cook, stirring frequently, until the mushrooms have released all their liquid and are lightly browned, 10 to 12 minutes.
• Add the wine and thyme and cook until the wine has evaporated. Remove from the heat and transfer the mushrooms to a bowl. When the mushrooms are cool, stir in the cheese, parsley and 3 tablespoons of the bread crumbs. Set aside.
• Preheat the oven to 350 degrees. On a work surface, brush one of the sheets of phyllo with melted butter and dust with the remaining crumbs. Top with the second piece of phyllo and brush again with butter. Spoon the mushroom mixture down the short end of the phyllo, leaving it about 2 inches from the edge. Fold the dough over the edge and continue rolling, encasing the filling in the phyllo.
• Brush the strudel with more butter and lightly butter a baking sheet. Carefully transfer the strudel to the sheet and bake until golden brown and crispy, 30 to 35 minutes.
• Remove the strudel from the oven and allow to cool 5 minutes. Trim the ends if they are overly browned and frayed. Slice the strudel and serve with field greens dressed with a tart vinaigrette.

MUSHROOM & LEEK STRUDEL

Steps:

• In a large skillet, heat 1 tablespoon butter over medium-high heat. Add half the mushrooms and leek. Cook and stir until mushrooms are lightly browned and leek is tender; remove from pan. Repeat with remaining butter, mushrooms and leek, adding garlic during the last minute of cooking. Return all to pan., Stir in wine and cream; cook 1-2 minutes or until liquid is almost evaporated. Stir in herbs, salt and pepper. Remove from pan; cool completely., Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 5 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Spoon half of the mushroom mixture down center third of phyllo dough to within 1 in. of ends. Sprinkle filling with 2 tablespoons cheese. Fold up short sides to enclose filling. Roll up jelly-roll style, starting with a long side., Transfer to a parchment-lined 15x10x1-in. baking pan, seam side down. Brush with butter. Repeat with remaining ingredients for second strudel. Bake 18-22 minutes or until golden brown., Let stand 10 minutes before slicing. Serve warm.

MUSHROOM STRUDEL

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.

WILD MUSHROOM STRUDEL WITH ARUGULA PESTO

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add shallots, tomatoes, garlic, basil, 2 teaspoons thyme and rosemary; sauté 2 minutes. Add mushrooms; sauté until very tender, about 15 minutes. Remove from heat. Season with salt and pepper. Cool.
• Preheat oven to 400°F. Butter baking sheet. Melt 3 tablespoons butter in small saucepan. Place kitchen towel on work surface. Top with 1 phyllo sheet (keep remaining phyllo sheets covered with plastic wrap and damp towel). Brush with melted butter. Top with phyllo sheet; brush with butter. Sprinkle with 1/2 teaspoon thyme. Repeat layering with 2 more phyllo sheets, brushing with butter and sprinkling with remaining 1/2 teaspoon thyme. Top with another phyllo sheet; brush with butter.
• Starting 1 1/2 inches in from 1 long side and 2 inches in from each short side, spoon mushroom mixture onto phyllo in 2 1/2-inch-diameter log parallel to long sides. Fold short sides over filling; brush folded edges with butter. Using towel as aid and starting on long side nearer filling, roll up strudel jelly-roll style. Using spatula, transfer strudel to prepared baking sheet, seam side down. Brush strudel with butter. Freeze 5 minutes.
• Bake strudel until golden brown, about 15 minutes. Cut strudel into slices. Serve with Arugula Pesto.

MUSHROOM PHYLLO STRUDEL

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.

MUSHROOM, POTATO AND GOAT CHEESE STRUDEL IN SWEET PEPPER SAUCE

Steps:

• For the Strudel Dough: In a mixing bowl with a paddle attachment, blend all ingredients until dough becomes stretchy and does not snap away from itself (10 to 15 minutes). Cover in plastic wrap and let relax for 1 hour. This can be made in advance and refrigerated but allow to return to room temperature before stretching.
• For the Filling: Boil potatoes in salted water until cooked through. Drain, dice and set aside. In a large pan over medium heat, saute onions in butter until, almost translucent (5 minutes). Add mushrooms and continue sauteing fully cooked. Add wine and herbs and saute for an additional 2 minutes. Season with salt and pepper to taste. Place in a large bowl and allow to cool. Toss potatoes and goat cheese into mushroom mixture.
• For the Sweet Pepper Sauce: In a medium saucepan, saute onions over medium heat for 3 minutes. Add peppers and saute until heated through. Add wine and thyme and simmer until peppers are soft, approximately 10 to 12 minutes. Remove thyme. Puree peppers with a hand blender or in a food processor. Strain. Season with salt and pepper. Add cream, heat to a simmer. Pour the sauce onto the plate and then place strudel on top.
• To assemble Preheat oven to 350 degrees.
• Place dough in the middle of a floured clean tablecloth. Press out as far as it can go. Then from underneath, start pulling and stretching the dough from the middle outward. Keep pulling the dough until it is almost translucent. If it tears, don't worry. Many layers will be folded. Stretch the dough out to about a 2.5 foot square. Brush entire dough (gently) with melted butter. Sprinkle with bread crumbs. Along one side of the dough, spread the filling, leaving a 3-inch overhang to fold over filling. Begin rolling the filling up in the dough, using the tablecloth to help you roll evenly. Place on a baking sheet. Bake for 1/2 hour. Serve with greens as a lunch or on its own as an appetizer with Chardonnay.

MUSHROOM AND WILD RICE STRUDEL

Steps:

• Preheat the oven to 375 degrees.
• In a large bowl, beat the egg with the feta. Stir in the mushroom ragoût, chopped herbs and 1/2 cup of the cooked rice. Add a little freshly ground pepper.
• Combine the melted butter and olive oil in a pyrex measuring cup or microwave-safe bowl, heat very slightly at 50 percent power and stir together. Place 8 sheets of phyllo dough on your work surface. Cover with a dish towel and place another, damp dish towel on top of the first towel. Each time you take a piece of phyllo from the pile, replace the towels so that the phyllo doesn't dry out. Place a sheet of parchment on your work surface horizontally, with the long edge close to you. Take a sheet of phyllo from the pile and lay it on the parchment. Brush the first sheet of phyllo lightly with the butter and olive oil mixture and top with the next sheet. Continue to layer all eight sheets, brushing each one before topping with the next one.
• Brush the top sheet of phyllo dough with the butter and olive oil mixture. Spread the remaining wild rice over the surface, leaving a 3-inch margin at the bottom and a 2 1/2 inch margin at the top and on the sides. Spread the mushroom mixture over the rice. Fold the bottom edge of the phyllo up over the filling, then fold the ends over and roll up like a burrito. Using the parchment paper to help you lift the strudel, place both the parchment paper and the strudel on a baking sheet with the seam side down. Brush with butter and olive oil and make 3 or 4 slits on the diagonal along the length of the strudel.
• Place the strudel in the oven and bake 20 minutes. Remove from the oven, brush again with the butter and olive oil, rotate the pan and return to the oven. Continue to bake for another 25 to 30 minutes, until golden brown. Remove from the heat and allow to cool for at least 20 minutes and preferably for 30. Serve warm. Reheat in a medium (325 degrees) oven if the strudel loses its crispiness before you are ready to serve. It will crisp up in about 10 minutes.

CREAMY MUSHROOM STRUDEL

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 AND GOAT CHEESE STRUDEL WITH BALSAMIC SYRUP

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add shallots and garlic; sauté 4 minutes. Increase heat to high. Add mushrooms; sauté until tender and golden, about 15 minutes. Add Sherry wine vinegar, then Sherry; boil until almost all liquid evaporates, about 6 minutes. Season with salt and pepper. Cool. Mix in 2 tablespoons parsley.
• Place 1 phyllo sheet on work surface. Brush with 2 teaspoons oil. Top with second phyllo sheet; brush with 2 teaspoons oil. Top with third phyllo sheet. Sprinkle cheese along 1 long side of phyllo, 1 inch in from edge. Spoon mushroom mixture over cheese. Fold short ends over. Starting at long filled side, roll phyllo up tightly. Place seam side down on baking sheet. Brush with remaining 2 teaspoons oil. Using long sharp knife, score top of strudel through phyllo, making 8 evenly spaced cuts. (Can be prepared 4 hours ahead. Cover; chill.)
• Preheat oven to 375°F. Bake strudel until golden brown, about 50 minutes.
• Meanwhile, boil balsamic vinegar and molasses in heavy small saucepan over medium heat until reduced to 2 1/2 tablespoons, about 10 minutes. Cool.
• Using serrated knife, cut hot strudel at score marks into 8 rounds. Drizzle balsamic syrup onto each of 4 plates. Place 2 slices of strudel over syrup on each plate.

MUSHROOM STRUDEL APPETIZER

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.

CAVOLO NERO, MUSHROOM, POTATO & FONTINA STRUDEL

Steps:

• Heat the oven to 200C/180C fan/gas 6. Remove the tough ribs from the cavolo nero and wash the leaves. Plunge them into boiling water and cook for 7 mins. Drain well, then set the leaves aside to cool.
• Squeeze the excess water from the cavolo nero (you have to do this really well or you'll have watery strudel), then roughly chop it and put in a bowl.
• Heat the oil and 15g of the butter in a pan, then fry the onion for about 10 mins until soft and pale golden. Add this to the cavolo nero. Season.
• Add a little more oil to the pan and cook the mushrooms over a high heat so they get a good colour. Cook for 10-15 mins until the water comes out of the mushrooms and has evaporated (if you don't do this your strudel will be soggy). Season and add to the cavolo nero.
• Cook the potatoes until tender, by either steaming, boiling or microwaving them, then cut into slices the thickness of a pound coin. Add the crème fraîche, parmesan, 100g of the fontina and the nutmeg to the cavolo nero, then add the potatoes and mushrooms and season. Stir everything well.
• Melt the rest of the butter. Lay a sheet of filo on a large baking sheet. Brush lightly with melted butter, then put another sheet on top. Do this until you have 8 layers of filo.
• With the long side of the baking sheet towards you, spoon the filling along the pastry, about 4cm in from the edge. Sprinkle the remaining cheese on top. Carefully roll the filo and the stuffing into a fat log shape and tuck the ends underneath to seal. If the package doesn't seal well, then use more filo sheets - one sheet torn in half should do the job - to wrap around the ends. Filo is very forgiving so this won't look bad.
• Brush the strudel with more butter, scatter over the poppy seeds and bake for 25 mins until golden brown.

POTATO-AND-MUSHROOM STRUDEL

Steps:

• Cut 4 of the potatoes into 3/4-inch cubes. Place in a medium saucepan and cover with water. Simmer until tender, about 15 minutes. Drain and pass potatoes through a ricer. Stir in milk, salt and pepper. Set aside.
• Preheat oven to 425 degrees. Place oil in a large, nonstick skillet. Add shallots and cook over medium heat for 2 minutes. Add mushrooms and cook until softened, about 10 minutes. Turn heat to low. Add wine and broth. Cook for 3 minutes. Stir in 2 tablespoons of the parsley, the salt and pepper. Set aside.
• Spray a large baking sheet lightly with olive oil. Heat the baking sheet in the oven for 5 minutes. Meanwhile, slice 3 remaining potatoes lengthwise into very thin slices. Place potatoes on the hot baking sheet. Spray them lightly with olive oil and sprinkle with salt and pepper. Bake until potato slices are browned and crisp, about 20 minutes, turning slices once.
• Lower oven to 350 degrees. Spray a medium-size, shallow, rectangular baking dish with olive oil. Line the bottom with a layer of potato slices. Spread the slices with half of the mashed potatoes. Cover the potatoes with half of the mushroom mixture. Repeat layers of mashed potatoes and mushrooms. Cover top with a layer of potato slices. Bake until heated through, about 15 minutes. Cut into squares and garnish with remaining parsley. This dish must be served immediately.

MUSHROOM STRUDEL APPETIZER

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.

MUSHROOM STRUDEL WITH BRAISED SHALLOTS AND FRENCH LENTILS, WITH A PORT DEMI-GLAZE

Steps:

• Mushroom Strudel Filling: In large saute pan sweat garlic in butter. Add mushrooms and saute briefly. Deglaze with Marsala and add all remaining ingredients. Cook on low heat until all liquid has evaporated. Remove thyme stems and chill mushroom mixture.
• Braised Shallots: Preheat oven to 350 degrees F.
• In large saute pan, caramelize shallots in butter. Deglaze with white wine and Espagnole sauce. Add all remaining ingredients. Cover the pan, place in the oven, and cook until shallots are tender, about 15 to 20 minutes. Remove from oven and keep hot.
• Sauce: Place all ingredients in saucepan and reduce by half.
• Lentils: Place both ingredients in a saucepan, bring to a boil, and then simmer on medium heat until lentils are tender.
• Preheat oven to 350 degrees F.
• Lay phyllo out on a flat surface (4 sheets per strudel). Brush one side of each sheet with melted butter and layer together.
• Place 3 ounces of strudel mix in center of dough, leaving one inch of uncovered dough on either end. Fold over edges and roll to form a strudel. Repeat with remaining ingredients.
• Bake in 350 degree F oven for 10 to 15 minutes, or until brown. Remove from oven and cut through middle of strudel on bias.
• Cover plate with 6 ounces of sauce. Place 4 braised shallots in center of plate, stack strudel on top of shallots, and garnish with French lentils.

MUSHROOM STRUDEL WITH BERRY COULIS RECIPE - (4.5/5)

Steps:

• Sort through the mushrooms brushing off any dirt, remove all stems and set aside. Use a spoon to remove the gills from the caps of the Portobello. Slice the tops of the mushrooms into about 1/4″ slices. I like to vary the size a bit to add some visual texture. Large caps like the Portobello can be cubed. Remember mushroom drastically reduce in size when cooked. Finely dice the stems and place in a small bowl separate from the tops. Prepare the shallot by finely dicing. Strip the leaves from the fresh thyme, and finely chop. Add the butter and olive oil to a large skillet over medium heat. When the butter has melted, add the mushrooms (cooking mushrooms is similar to cooking spinach, the pan may seem full, don't worry it will dramatically reduce). Give the mushrooms a careful toss to coat with the oil. Add 2 tablespoons of the fresh thyme, salt, and pepper. Cook the mushroom, stirring occasionally. When the mushrooms have reduces by half, add the finely diced mushroom stems, and the Dijon to the skillet. Continue to cook until all of the liquid has escaped from the mushrooms, and has been reduced to a thick syrup (almost to the point of sticking). This process will probably take at least 30 minutes (Cooking time will vary depending on the type of mushrooms used at their water content). Add the creme sherry to the pan to deglaze the wonderful mushroom essence, and continue cooking until the liquor has reduced to a thick gravy (It is important that the filling not be "watery" or too wet or it will not work in the pastry). Add the remaining tablespoon of fresh thyme and stir to combine. Transfer the mushrooms from the skillet into a bowl and allow to cool. It is important that the filling be cooled to room temperature before working with the pastry dough. If nuts are desired, toast them in a dry skillet. Allow to cool, finely dice, and add to the filling. Nuts add another layer of flavor and texture, however they are not crucial to the outcome of this dish. The strudel will be fantastic either way. Heat oven to 350° F, and position rack in the center of the oven. Once the filling is completely cooled, taste and adjust salt and pepper if desired (who am I kidding, by now you have most likely eaten two or three spoonfuls already). Melt the stick of butter in the microwave. Lay the sheets of phllyo dough on a piece of parchment paper. Working quickly, fold the phllyo in half like a book, but do not crease. Starting on one half, open each page of the book and brush with the melted butter. Unfold the next layer smooth out the dough with your hand, and butter (Using your hand to lightly smooth the sheet helps to make sure you have an even layer of butter between the sheets). Repeat until all the layers are buttered. Do not butter the top sheet. When you have reached the top sheet, fold over the other direction and repeat. The sheet of dough are slightly rectangular, so place the cooled filling down the center third of the long direction of the dough. Evenly spread the cubes of brie over the top of the filling. Using a sharp knife, cut strips about 1½ inches wide from the edge of the filling outwards in both directions. Keep the cuts in line from side to side. Begin at the bottom and fold the first strip on the right side over the dough at a slight angle upward, then repeat with the left. Continue until all the filling is covered. Brush the top with butter, evenly coating all surfaces. Be sure to do the sides as well. Use the parchment paper to lift the strudel onto a baking sheet. Place in the pre-heated oven and bake for 25 - 30 minutes, or until the top is golden. Remove from oven and place on a wire rack to cool. Strudel can be served warm, or at room temperature. Either way is delicious. Serve with a stove ground mustard or a berry coulis. Enjoy!! To prepare a Berry Coulis: Cooks note: I personally love the way the berry works with the mushroom and the brie. I made this particular coulis with Thanksgiving in mind. This recipe will yield about a third of a cup of coulis which can be stored in the fridge for several weeks. 8 ounces black berries 8 ounces cranberries 1/4 cup sugar 3 tablespoons water 2 tablespoon lemon juice 1 teaspoon fresh thyme, finely chopped 2 tablespoon brandy 1/4 teaspoon black pepper Place the berries, water, lemon juice, and thyme in a small sauce pan and cover. Bring to a boil and reduce to a simmer. Allow the mixture to reduce by half. Using a food mill or mesh strainer and the back of a spoon, press all of the liquid from the seeds and skins. Return the liquid to the small sauce pan and simmer, add the brandy and pepper. Reduce to a syrup. Place in fridge to cool and finish thickening.

MUSHROOM, CHEESE, AND VEGETABLE STRUDEL

Steps:

• 1. Preheat oven to 350°F. Coat 18- x 13-inch baking sheet with cooking spray. 2. To make Filling: Heat oil in pot over medium heat. Sauté onion, bell pepper, garlic, and thyme in oil 10 minutes. Add mushrooms, and cook 10 minutes, or until wilted. Stir in spinach and nutmeg, and season with salt and pepper. Cover and cook 5 to 7 minutes, or until spinach has wilted, stirring occasionally. Drain, and cool in bowl. 3. Purée tofu, Neufchâtel cheese, and Cheddar cheese in food processor until smooth. Stir into mushroom mixture. Season with salt and pepper. 4. To make Strudel: Heat oil, garlic, and thyme in small pot over medium heat 2 to 3 minutes, or until fragrant. Cool. 5. Cover bottom of prepared baking pan with 2 phyllo sheets, allowing sheets to overlap each other and hang off sides. Brush with garlic oil. Place 2 more phyllo sheets on top, and brush with garlic oil. Repeat 4 times, until you have a 6-layer bottom crust. 6. Spread Filling in crust, leaving 3-inch edge all around. Brush edges with garlic oil. Fold sides of phyllo over filling. Cover filling with 2-sheet layer of phyllo (4 sheets total), overlapping sheets in center. Brush with garlic oil. Repeat layering 2 sheets at a time until you have 4 lay

MIXED MUSHROOM STRUDEL

Steps:

• 1.Preheat the oven to 350°. In a large skillet, melt 2 tablespoons of the butter. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until the mushrooms release their liquid, about 8 minutes. Uncover and cook, stirring occasionally, until the liquid has evaporated and the mushrooms are browned, about 8 minutes longer. 2.In another large skillet, melt 2 tablespoons of the butter. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Stir in the flour until incorporated, then gradually stir in the broth until smooth. Bring to a boil over moderately high heat and cook, stirring often, until thickened, about 2 minutes. Stir in the mushrooms, thyme and lemon zest. Remove from the heat and season with salt and pepper. Let cool completely. 3.In a small saucepan, melt the remaining 1 stick of butter. Line a large rimmed baking sheet with parchment paper. Place 1 phyllo sheet on the parchment and brush lightly with some of the melted butter. Top with the remaining phyllo, buttering each sheet as you go; reserve about 1 1/2 tablespoons of the butter. Spoon the cooled mushroom filling onto a long side of the phyllo and carefully roll it up like a log, folding in the ends as you go. Shift the strudel to the center of the baking sheet, seam side down. Brush all over with the reserved melted butter. Bake for about 45 minutes, until the strudel is golden brown and crisp. Let rest for about 10 minutes, then slice and serve. Make Ahead The strudel can be refrigerated for up to 2 days. Reheat to serve.