Description
Imagine flaky, golden-brown pastry enveloping a rich, fragrant filling of sautéed mushrooms, creamy cheese, and aromatic herbs. This is the essence of the captivating Mushroom Strudel, a dish that combines the best of European culinary traditions with the earthy, umami-packed flavors of mushrooms. Whether you’re a seasoned strudel enthusiast or a newcomer to this delectable pastry, this recipe is sure to delight your taste buds and leave you craving more.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 16 ounces mushrooms, chopped (a mix of cremini, shiitake, and button)
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
Sauté the Filling
Begin by heating the olive oil in a large sauté pan over medium heat. Add the finely chopped onion and minced garlic, and sauté until they become fragrant and the onions are translucent, about 5 minutes. Next, add the chopped mushrooms to the pan and continue cooking, stirring occasionally, until the mushrooms have released their moisture and are tender, approximately 8-10 minutes. Stir in the fresh thyme, salt, and pepper, and allow the mixture to cool slightly.
Mix the Cheese Filling
In a mixing bowl, combine the sautéed and cooled mushroom mixture with the ricotta cheese and grated Parmesan. Gently stir to incorporate the ingredients and create a cohesive filling.
Fill and Roll the Strudel
Preheat your oven to 400°F (200°C). Unfurl the sheet of puff pastry on a lightly floured surface and use a rolling pin to gently roll it out, ensuring an even thickness throughout. Spoon the mushroom-cheese filling down the center of the pastry, leaving a 2-inch margin on the long sides. Fold the long sides of the pastry over the filling, then tightly roll the strudel from one short end to the other, creating a log shape.
Bake to Perfection
Transfer the assembled strudel to a parchment-lined baking sheet, seam-side down. Using a pastry brush, apply a generous coat of beaten egg to the surface of the strudel. This will give it a beautiful golden-brown sheen when baked. Place the strudel in the preheated oven and bake for 20-25 minutes, or until the pastry is crisp and golden brown.
Notes
- Mushroom Variety: Use a mix of mushroom types, such as cremini, shiitake, and button, to create a more complex flavor profile.
- Moisture Control: Make sure to drain any excess moisture from the sautéed mushrooms before mixing them with the cheeses to prevent a soggy strudel.
- Egg Wash Technique: Apply the egg wash gently and evenly, being careful not to let it drip down the sides, which can lead to uneven browning.
- Baking Temperature: A high oven temperature (400°F/200°C) is key to achieving a crisp, golden-brown exterior on the strudel.
- Cooling and Slicing: Allow the baked strudel to cool slightly before slicing, as this will help the layers hold their shape.
- Leftover Storage: Store any leftover strudel in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to restore the crispy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg
Keywords: Mushroom Strudel, Savory Pastry, Vegetarian Recipe