Mushroom strudel recipe

Mushroom Strudel recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Mushroom Strudel recipe is a delightful twist on the classic pastry dish, filled with earthy and savory flavors. The combination of tender mushrooms, onions, and aromatic herbs creates a filling that is both satisfying and comforting. Encased in a flaky and buttery pastry, this strudel is perfect as an appetizer or a main course for vegetarians. With its impressive presentation and irresistible taste, it's sure to become a favorite at any gathering.

Keywords: Mushroom Strudel, Recipe, Vegetarian, Savory, Flaky

Mushroom strudel recipe details

Mushroom strudel recipe, recipe Rating: 4.5
Number of votes:102

Ingredients

1 pound Jimmy Deansausage or bacon (cooked and drained very well)

1 pound mushrooms, finely chopped (we use Criminis)

1 Tablespoon finely chopped shallots, onions, or scallions

One 8-ounce package cream cheese, softened

8 frozen strudel sheets (thawed)

1 cup butter, melted

3/4 cup dry breadcrumbs

3 Tablespoons butter, melted (for brushing tops)

Instructions:

Preheat oven to 400 degrees. Fry sausage or bacon in large pan; drain well, pat dry and crumble. Save 2 Tablespoons of drippings or use 2 Tablespoons of butter. Add mushrooms and shallots to pan and saute until all liquid is evaporated. Return sausage or bacon to pan; stir in cream cheese and cool.

Using 4 strudel sheets for each roll, unfold one sheet, brush with butter, and sprinkle with breadcrumbs. Repeat with second and third sheets; top with fourth sheet. Spoon half of mixture along long side of sheets. Tuck short ends toward center to keep filling intact and roll like a jelly roll. Place roll on buttered baking sheets and brush with butter. Bake 20 minutes.

Each serving is 3 inches long, so you should get 4 servings per each roll. This freezes well, but must be thawed thoroughly before baking. When we make this for 30, I use 2 pounds sausage and 6 pounds mushrooms — and it’s good!

Yield: 2 strudel logs (eight 3-inch servings)