ChefCommons Food and Cooking Network


Mushroom Strudel



1 Pkg of Phyllo dough

2 Pkg of white mushrooms sliced

1 pkg  brown crimini mushrooms sliced

1 cup of dried porcinis soaked in warm water

1 cup of chopped shitaki mushrooms

3 scallions sliced

½ stick of butter for sauteing

1 stick of melted butter for strudel leaves

1 cup of sour cream

¼ cup of sherry

¼ cup of flour

Dried tarragon

Dried thyme



Saute mushrooms and scallions in the butter and season

with salt and pepper.Saute until the mushrooms are dry.

Add thyme and tarragon and add sherry

Cook until the wine is evaporated.

Mix the flour and the sour cream together and add

To the mushrooms. Then cook until the mixture is thick

Cool before layering with phyllo dough


Assembling the strudel:

Working on a clean surface, with the short side of the dough

Facing you,layer each leaf of dough and brush with melted butter.

Use seven sheets of dough.

On the last sheet of dough sprinkle with breadcrumbs

Leaving a ½ inch border, place ½ of the filling on top of the dough

While spreading evenly on the lower third of the dough

roll up while tuckin in the sides.

Place the seam side down on a buttered baking sheet.

Brush strudel with melted butter and sprinkle with breadcrumbs,


Bake at 350 degrees for 30minutes.

Last updated by Ellen Esposito Jun 7, 2009.



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