Mushroom strudel is a pastry dish filled with cooked mushrooms, butter, cream or cream cheese, and various seasonings. It can be made with phyllo or filo pastry and served as an appetizer or main course. The filling is cooked before being wrapped in the pastry and the strudel is usually cooked for less than half an hour.
Originally from Eastern Europe, mushroom strudel is a dish that wraps a mixture of cooked mushrooms in a flaky pastry. Served as an appetizer or main course, this strudel can be made with almost any type of mushroom. While most varieties of puff pastry can be used, usually phyllo or filo, the pastry is picked and layered to create a flaky outer texture.
In addition to mushrooms and pasta, a mushroom strudel is usually made with butter, cream or cream cheese, and a variety of toppings. Thyme, garlic, tarragon and nutmeg can all be found in this dish. Shallots, chives, sherry wine and grated cheese may also be included. The eggs can be used as an egg wash to coat uncooked strudel before cooking or be mixed into the filling. Occasionally, bread crumbs may also be suggested and salt and pepper are normally added to taste.
Mushroom strudel is usually made into long cylinders when cooked as a main course or into smaller triangles when served as an appetizer. When plain dough is used, it is normally rolled out onto a surface and cut into desired shapes. Phyllo dough, on the other hand, is packaged in thin sheets and these sheets are unrolled and stacked on top of each other to create the outside of the strudel. Each sheet may be brushed with melted butter before the next sheet is placed on top, and some versions may also sprinkle bread crumbs between the sheets. Once completed, the layered sheets can be cut or folded into the desired shape.
The filling for the mushroom strudel is normally cooked before being wrapped in the pastry. The mushrooms are usually cut or minced before cooking and then sautéed with garlic and shallots in oil or butter. After that, you can add other seasonings. If cream, cheese or sherry is included, they are usually added last and the mixture is allowed to cook until the mushrooms are softened. Then, the filling is cooled down before being handled.
Once cooled, the filling can be spread over the cakes. Once the filling is added, the cylinder-shaped pastries are usually rolled up like a sleeping bag, while the triangles are folded into a shaped flag. An egg wash, made with beaten egg and water, can be brushed onto the strudel before cooking to promote its finished golden colour. Mushroom strudel is usually cooked for less than half an hour. Once completed, it can rest for several minutes before being sliced and served.
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