mushroom strudel

An easy appetizer everyone will love - this mushroom strudel is filled with ground beef, mushrooms, spinach and feta cheese, and served with tzatziki dip.

Beef, Spinach and Mushroom Strudel

(227 grams) ground beef

onion,

garlic,

mushrooms

oregano

pepper

salt

(150 grams) feta cheese, crumbled

(450 grams) puff pastry

water

plain Greek yogurt

cucumber

dill

Preheat the oven to 375 degrees F.

In a large, non-stick skillet over medium heat,...

In a large, non-stick skillet over medium heat, brown the ground beef.

Drain the grease and add the onion, garlic,...

Drain the grease and add the onion, garlic, mushroom, oregano, pepper and salt.

Cook, stirring for 2-3 minutes until the vegetables...

Cook, stirring for 2-3 minutes until the vegetables have softened. Stir in the spinach and feta and cook for another 1-2 minutes.

Remove from the heat.

On a lightly floured surface, unroll the two...

On a lightly floured surface, unroll the two sheets of puff pastry.

Cut each piece into three long, equal strips....

Cut each piece into three long, equal strips. Lightly roll each out a bit thinner with a rolling pin.

Place three of the pieces onto a parchment...

Place three of the pieces onto a parchment lined cookie sheet.

Divide the filling between the pieces of pastry,...

Divide the filling between the pieces of pastry, leaving a half inch space around the edges.

Place another strip of pastry over top of...

Place another strip of pastry over top of the filling and press the edges to seal them.

Crimp the edges with a lightly floured fork...

Crimp the edges with a lightly floured fork and cut slits into the top of the pastry to vent it.

In a small bowl, whisk together the egg...

In a small bowl, whisk together the egg and water and lightly brush the three pastries with the egg wash.

Bake for 25-30 minutes until the pastry is...

Bake for 25-30 minutes until the pastry is golden.

Serve warm with tzatziki sauce.

To make the tzatziki sauce, stir together the...

To make the tzatziki sauce, stir together the yogurt, cucumber, garlic and dill until combined and refrigerate until ready to use.

This Savory Sausage &amp; Mushroom Strudel is made easy using a store-bought or Homemade Puff Pastry. Perfect as an appetizer or even main dish. 

Sausage, Cheese and Mushroom Strudel

puff pastry

olive oil

shallot (if desired) minced

Italian sausages (without casing chopped)

parsley

salt (or

cheese shredded (fontina, swiss, cheddar, gruyere

milk

In a large frying pan add the olive oil, minced shallot, sliced mushrooms, chopped sausage, parsley, oregano, salt &amp; pepper, cook for about 10-15 minutes on medium high heat stirring often until the sausage is just browned. Move to a clean bowl and let cool.

Pre-heat oven to 375F (190C). Line a cookie sheet with parchment paper.

Roll out the puff pastry, gently roll it out a couple of times to even it out, then place it on the prepared cookie sheet. Sprinkle half the shredded cheese down the middle of the dough, top with the mushroom/sausage mixture, and sprinkle with the remaining cheese.

Make slits about 1/2 inch thick on both sides of the dough until you reach the filling. Fold the cut strips over the filling, like a braid.  Brush with an egg wash or milk. Bake 25-30 minutes or until golden and cooked. Let cool 5-10 minutes then slice and serve.

In a small bowl combine 1 egg and 2 tablespoons of milk, beat to combine.

EGG WASH

Hi Rosemary,

I haven't made your delicious-looking recipe yet, but I definitely will. I just wanted to know if pizza dough will be ok to make this??
Thank you and keep emailing great recipes!!

This was my first savory puff pastry dish I've made. Your receipe was easy to follow and so delicous. It was a big hit! Thank You.

Made the sausage, mushroom, and cheese strudel for my “magic club” and they loved it!!! I used the store bought puff pastry and it works out great!

500 grams seems like alot - way more then 2 cups of mushrooms.  Could the weight be off - using shitake mushrooms.  The filling made 2 puff pasties with filling left over.

I made this over the weekend. So easy and so good!  Great recipe!

Crisp phyllo sheets encase a wonderful and tasty mushroom filling with cheese. It&#39;s an excellent appetizer for parties as it can be made ahead and is a crowd-pleaser!

Mushroom Strudel (with phyllo dough)

unsalted butter

green onion

garlic

½ pounds mushrooms (any kind, about 8 cups sliced)

dry sherry or white wine

parmesan cheese

Fontina cheese

salt and black pepper

nutmeg (optional)

eggs

sour cream

dry breadcrumbs

pecans

phyllo sheets

butter

In a large skillet, melt 4 tablespoons&#32;unsalted butter and 2 tablespoons&#32;olive oil over medium heat. Add ¾ cup&#32;chopped green onion and 2&#32;garlic cloves, and cook to soften for 1 minute.

Add 1 ½ pounds&#32;mushrooms, sliced, and cook over high heat until they begin to lose water. When the liquid has almost evaporated, add ¼ cup&#32;dry sherry or white wine  and cook for 30 seconds.

Remove from heat and mix in 1 cup&#32;grated parmesan cheese, ½ cup&#32;grated Fontina cheese and 2 tablespoons&#32;chopped fresh parsley. Season with salt and black pepper to taste and freshly grated nutmeg, if using.

Let the filling mixture cool down completely and then stir in 3&#32;eggs and ½ cup&#32;sour cream before assembly.

Mushroom cheese filling:

Preheat the oven to 350ºF (180°C). Line a baking sheet with parchment paper.

On a clean surface, have 1 cup&#32;clarified butter ready and a pastry brush.

Cut 8&#32;phyllo sheets into 4 pieces (I use scissors).

Arrange one sheet on a flat surface and brush, carefully, with clarified butter. This is easier if you dot the entire dough with small amounts of butter and then spread. If you tear it, don&#39;t worry, patch it up as best as you can. Repeat with the remaining three sheets of phyllo dough, stacking them one on top of the other.

Sprinkle 2 tablespoons&#32;dry breadcrumbs along one short side, leaving 3 or 4 inches from the border.

Put the cooled mushroom mixture on top of the breadcrumbs, then sprinkle 3 tablespoons&#32;pecans or walnuts on top.

Starting on the short side near you, fold the dough over the filling. Brush the dough with butter.

Fold the two sides inwards. Fold the packet as many times as necessary, brushing the dough with butter every time. When you're done folding and you have a tight packet brush the entire surface with butter making sure the dough is sealed.

Bake for 30 minutes, until golden brown and crisp.

Cool to room temperature, cut into slices and serve.

When ready to assemble:

always a hit except for those who dislike muchrooms

Made this recipe (double it) for a birthday party; my guests were impressed. The other plus is that I was able to make it the day before the party, store it in the fridge and reheat it in the oven. 
Truly a keeper!

Top 3 mushroom strudel recipes from across the web

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Beef, Spinach and Mushroom Strudel

Sausage, Cheese and Mushroom Strude...

Mushroom Strudel (with phyllo dough...

Top 3 mushroom strudel recipes from across the web

The most viewed mushroom strudel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef, Spinach and Mushroom Strudel

Sausage, Cheese and Mushroom Strude...

Mushroom Strudel (with phyllo dough...

The most viewed mushroom strudel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine