Mushroom Strudel

I'm often at a loss on what to serve as a vegetable side dish other than our usual roasted asparagus or occasional cauliflower. We're a touch limited in choices because the master of the house doesn't like peas or green or yellow beans for that matter and really prefers his veggies raw while I like 'em cooked. Thankfully though he has a particular fondness for mushrooms.

Personally I could take or leave mushrooms having grown up on the canned variety which really don't do the little 'shroom much justice, but I'll be changing my tune considerably if we can have them like this more often.

Inspired by a recipe in St. Louis Souvenirs, the strudel filling includes sliced mushrooms, minced onion, and garlic sauteed in a little butter and flavored with sherry and lots of nutmeg. A touch of flour to thicken the sauce, some fresh parsley, and a little sour cream make the mushrooms creamy and a perfect tasty foil for the crisp layers of phyllo leaves.

Prepped in advance and held in the refrigerator until the very last 20 minutes before serving time, you've got to admit it looks rather fabulous with a little grilled skirt steak on the side. This Mushroom Strudel would also make a great appetizer or luncheon dish along with a salad if you're so inclined. Needless to say, we'll be putting it on our menu again in the very near future.

By the way if you have an aversion to using phyllo pastry, no worries. Just encase the fabulous filling inside your favorite pastry or some of the dough boy's croissants. Heck you could even use won ton wrappers. Dynamite!

Mushroom Strudel (inspired by St. Louis Souvenirs Cookbook)

2 tablespoons butter

1 tablespoon oil

1/2 small onion, minced

2 cloves garlic, minced

12 ounces sliced mushrooms

1 tablespoon all-purpose flour

Salt and coarse ground black pepper

1/2 teaspoon freshly ground nutmeg

1/4 cup dry sherry

2 tablespoons chopped parsley

1/2 cup sour cream

1/2 package phyllo pastry leaves

1/4 cup butter, melted

Dry Italian flavored breadcrumbs

Heat butter and oil in a sauté pan over medium high heat. Add onions and cook until onion is softened – about 4 minutes. Add garlic and cook an additional minute stirring constantly. Stir in mushrooms and cook until mushrooms have softened and start to turn golden – about 6 to 8 minutes. Stir often. Stir in flour and cook for a minute, then add salt, pepper, nutmeg and sherry. Stir well and cook for 30 seconds, then remove from heat. Stir in parsley and sour cream. Cool mixture to lukewarm before continuing.

Spray a baking sheet with cooking spray and set aside. Arrange 2 phyllo leaves on a work surface, one on top of the other. Brush with melted butter and sprinkle lightly with bread crumbs. Repeat with another 2 leaves of phyllo, melted butter and bread crumbs. Top with an additional 2 phyllo pastry leaves. Place half the filling in a long narrow strip on the short side of the phyllo pastry, leaving approximately 1 inch border around the outside. Fold in edges and roll, encasing filling in phyllo. Brush well with butter and place package with the seam side down on the baking sheet. Repeat to make a second strudel. At this point the strudels can be refrigerated.

Preheat oven to 375. Cut slits in the top of the phyllo packages with a sharp knife. Bake for 20 to 25 minutes until strudels are golden brown and filling is hot. Slice into pieces before serving. Serve warm. Serves 4.

A year ago - Fish Tacos with Avocado Cream

Two year's ago - Buffalo Chicken Balls

Comments

[Lea M. Callais]

You def. have another winner here! Just looking at it and then reading your fabulous description - I could taste it & even imagine the mouth feel from the crunch of the pastry to the creaminess of the sauce to the slight chewiness of the shrooms! I will do this!

[June]

Lea - they're really easy to make and hold beautifully in the refrigerator for the afternoon before baking. I'd make 'em again in a heartbeat and maybe add some bacon! Ahhh, bacon!

[pam]

Well now, this is a fancy side dish!

[June]

Looks are quite deceiving Pam because it's really easy to make but let's keep that our secret, OK?.

[Lorraine]

I am with the BG on the mushroom love, and what a way to serve them. The bacon addition would only gild the lily on this one and you know how much I love my bacon.

[June]

Lorraine - I can't believe I didn't think of the bacon when I was making the darn thing, but figure it was just a Freudian slip so I could do it all again.