Mushroom Strudel Recipe
Mushroom Strudel Recipe with Filo Pastry is a savory strudel pastry that can be served as side dish or as an appetizer too. Serve Mushroom Strudel as your tea time snack along with a hot cup of Masala Chai and Quinoa Chocolate Cookies.
Mushroom Strudel Recipe with Filo Pastry is a savory strudel pastry that can be served as side dish or as an appetizer too. A strudel is a type of layered pastry that is most often filled with something sweet. The Mushroom Strudel is a savory version of the strudel pastry where the filling is very easy and quick to prepare.
Serve Mushroom Strudel as your tea time snack along with a hot cup of Masala Chai and Quinoa Chocolate Cookies.
Did you know: Mushrooms are an exceptionally nutrient-dense food, with one serve offering a surprising amount and array of essential nutrients. Mushrooms are naturally low in sodium, fat, cholesterol, and calories and have often been referred to as "functional foods." The fiber, potassium and vitamin C content in mushrooms all contribute to cardiovascular health. Potassium and sodium work together in the body to help regulate blood pressure. Consuming mushrooms, which are high in potassium and low in sodium helps to lower blood pressure and decrease the risk of high blood pressure and cardiovascular diseases.
If you like this recipe, you can also try other Mushroom recipes such as
Note: You can either use a ready made Filo Pastry or make an All Purpose Pie Crust at home
10 M
40 M
50 M
2 Servings
Ingredients
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Ingredients for the filling
- 1 tablespoons Butter (Salted)
- 1 Onion , finely chopped
- 200 grams Button mushrooms , quartered
- 2 cloves Garlic , finely chopped
- 3 sprig Parsley leaves , chopped
- 1 sprig Rosemary , finely chopped
- 1/4 cup Parmesan cheese , grated
- Salt , to taste
- Black pepper powder , to taste Ingredients for the pastry
- 1 cup All Purpose Pie Crust , (or 6 sheets of filo pastry)
- 4 tablespoons Butter (Salted) , melted
- 1/3 cup Whole Wheat Bread crumbs
How to make Mushroom Strudel Recipe
To begin making the Mushroom Strudel Recipe, we will first get the pastry dough ready. Click to see how to make the all-purpose pie crust recipe. Keep it refrigerated until ready to use.
The next step is to make the filling for the Mushroom Strudel Recipe.
To start making the filling, melt the butter over medium heat in a heavy-bottomed pan. Add the garlic, onions, mushrooms, sprinkle some salt and stir-fry until the onions and mushrooms are tender and cooked.
Once cooked, add chopped the parsley, rosemary, stir to combine. Cook the filling for few more minutes, reduce the flame to high and let all the water evaporate from the mushroom mixture completely, stirring occasionally. Turn off the heat.
Next preheat the oven to 400 F (200 C). Line a large baking sheet with parchment paper or grease it with butter. Now add the cheese to the mushroom stuffing, season with salt and pepper and stir to combine well. Keep the filling aside while you prepare the strudel pastry.
To prepare the strudel pastry, thaw the pastry as per the instructions mentioned on the package. Once thawed, arrange the ready rolled filo pastry sheets on the work surface and cover with a damp cloth.
Brush one sheet with melted butter and sprinkle some bread crumbs over the pastry, arrange another filo sheet over the first one, brush it with melted butter and again sprinkle bread crumbs over the pastry.
Similarly, arrange layers of one more filo pastry till you have stacked three layers of filo sheets.
To assemble the Mushroom Strudel, place half of the mushroom filling 2 inches away from the edge of the layered dough.
Roll the edge up and over the filling, fold in the ends and continue to roll the dough around the filling(Just like folding Burrito).
Prepare the second set of Mushroom Strudel in the similar manner with the remaining pastry sheets and the mushroom filling.
For the strudel using the Pie Dough, divide dough in half. Roll out a section at a time on a lightly floured board to a rectangle of 16 x 12.
Butter the pastry dough and sprinkle some bread crumbs on the top. Place half the mushroom filling on the end of the dough (the end nearest you), leaving a 2-inch border.
Roll up gently and yet lightly firm. Pinch the edges to seal them.
Prepare the second set of Mushroom Strudel in the similar manner with the remaining pastry sheets and the mushroom filling.
Place the folded Mushroom Strudel Pastry on a baking sheet and score the dough with a knife thrice to allow the steam to escape. Brush the top of the pastry with some butter, to get the brown glaze on top while baking.
Bake the Stuffed Mushroom Strudel for about 20 minutes or until golden brown on all the sides. Once baked, remove from the oven.
Serve Mushroom Strudel as your tea time snack along with a hot cup of Masala Chai and Quinoa Chocolate Cookies.
