Best Wild Mushroom Strudel Recipes

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WILD MUSHROOM STRUDEL



Wild Mushroom Strudel image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 15 portions

Number Of Ingredients 20

3 pounds cremini mushrooms, half quartered and half sliced
2 pounds oyster mushrooms, broken into smaller pieces
1/2 cup cream sherry
2 tablespoons vegetable oil
10 sprigs fresh thyme
5 sprigs fresh dill
Salt and pepper
3 carrots, diced
2 bulbs fennel, diced
2 medium yellow onions, diced
1 head celery, diced
2 tablespoons vegetable oil
Two 8-ounce logs goat cheese
Salt and pepper
Nonstick cooking spray, for the pans
Three 10-by-12-inch sheets frozen puff pastry dough, thawed
2 eggs, beaten
1/2 cup panko breadcrumbs
1 teaspoon dill weed
Salt and pepper

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.

WILD MUSHROOM STRUDEL



Wild Mushroom Strudel image

Provided by Molly O'Neill

Categories     appetizer

Time 1h45m

Yield 4 first-course servings

Number Of Ingredients 12

3/4 pounds mixed wild mushrooms
2 tablespoons olive oil
1/2 medium onion, finely chopped
1 clove garlic, minced
Salt and freshly ground black pepper to taste
1/3 cup white wine
1/2 teaspoon chopped thyme leaves
1/4 pound Asiago fresco, finely diced, or fresh goat cheese, crumbled
2 tablespoons chopped parsley
4 tablespoons plain dried bread crumbs
2 sheets phyllo dough, each 17 1/2 by 11 inches
2 tablespoons melted unsalted butter

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.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 417 milligrams, Sugar 2 grams, TransFat 0 grams

WILD MUSHROOM STRUDEL WITH ARUGULA PESTO



Wild Mushroom Strudel with Arugula Pesto image

Categories     Garlic     Herb     Mushroom     Tomato     Bake     Sauté     Vegetarian     Fall     Phyllo/Puff Pastry Dough     Bon Appétit

Yield Serves 6 as a first-course

Number Of Ingredients 10

5 tablespoons butter
1/4 cup chopped shallots
2 tablespoons chopped drained oil-packed sun-dried tomatoes
2 large garlic cloves, minced
1 tablespoon chopped fresh basil
3 teaspoons chopped fresh thyme
1 teaspoon minced fresh rosemary
28 ounces assorted wild mushrooms (such as stemmed shiitake, oyster, button, crimini or portobello), sliced
5 sheets fresh phyllo pastry or frozen, thawed
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 AND WILD RICE STRUDEL



Mushroom and Wild Rice Strudel image

I've always loved the combination of wild rice and mushrooms. The wild rice adds great texture to an already "meaty" filling, and also helps to bind it. I top the phyllo dough with some of the rice before adding the filling, so that the rice can absorb some of the liquid from the filling and keep it from saturating the phyllo dough.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, main course

Time 2h

Yield Serves 6

Number Of Ingredients 8

3 ounces feta, crumbled (about 3/4 cup)
1 egg, beaten
2 cups mushroom ragoût
1/4 cup chopped fresh parsley, dill, or chives, or a combination
1 1/2 cups cooked wild rice (1/2 cup uncooked)
2 tablespoons butter, melted
3 tablespoons extra virgin olive oil
8 sheets phyllo dough

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.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 309 milligrams, Sugar 2 grams, TransFat 0 grams

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