Savory Mushroom Strudel Recipe
If you’re looking to impress with a vegetarian dish that’s as elegant as it is comforting, this Savory Mushroom Strudel Recipe will be your new go-to. Flaky layers of golden pastry encase a rich, umami-packed mushroom filling — earthy, herby, and subtly creamy. Whether you’re hosting a dinner party, contributing to a holiday feast, or just treating yourself to something special, this strudel brings sophistication to the table with surprisingly simple ingredients.
In this post, I’ll guide you through everything you need to master this savory mushroom strudel — from selecting the right mushrooms to rolling and baking the perfect crisp pastry. You’ll get pro tips, delicious variations, and serving ideas to turn this into a recipe you’ll return to time and time again.
Why You’ll Love This Savory Mushroom Strudel Recipe
- Elegant yet approachable: It looks like it came out of a French bistro, but you can make it with supermarket staples.
- Vegetarian main dish worthy: Perfect as a hearty entrée for plant-based eaters or a luxurious side for meat-centric meals.
- Make-ahead friendly: The filling can be made in advance, and the whole strudel can be prepped ahead and baked just before serving.
- Great texture contrast: Buttery, crispy pastry wrapped around a tender, savory filling — it’s all about that bite!
Ingredients You’ll Need
Let’s start with the basics. This recipe features common ingredients, but the quality and type you choose make all the difference.
For the Mushroom Filling:
- 1.5 lbs mixed mushrooms (cremini, shiitake, oyster, and/or portobello)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ tsp dried thyme)
- 1 teaspoon fresh rosemary, finely chopped
- ½ teaspoon chili flakes (optional, for mild heat)
- Salt and freshly ground black pepper, to taste
- ¼ cup dry white wine (or vegetable broth)
- ½ cup crème fraîche, sour cream, or full-fat Greek yogurt
- ½ cup grated Gruyère or Parmesan cheese
- ½ cup breadcrumbs, toasted
For the Pastry:
- 1 sheet puff pastry, thawed (or use phyllo dough for a flakier version)
- 1 egg, beaten (for egg wash)
- Flour, for dusting
How to Make Savory Mushroom Strudel: Step-by-Step Instructions
Follow these step-by-step directions to craft the perfect savory mushroom strudel with confidence.
Step 1: Clean and Prep Your Mushrooms
Avoid washing mushrooms under running water — they’ll soak it up like sponges. Instead, use a damp paper towel or a soft brush to wipe away any dirt. Trim the stems and slice the mushrooms thinly for faster cooking and a better filling texture.
Pro Tip: Use a mix of mushrooms for deeper flavor. Shiitakes add meatiness, oyster mushrooms bring a delicate chew, and portobellos lend richness.
Step 2: Sauté the Filling
In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and herbs, cooking for another minute until fragrant.
Add the mushrooms and a pinch of salt to help draw out moisture. Sauté for 10–12 minutes, stirring often, until the mushrooms are deeply browned and their moisture has evaporated.
Deglaze the pan with white wine and simmer until nearly dry, about 2 minutes. Remove from heat and stir in crème fraîche and cheese. Taste and season with more salt, pepper, and chili flakes if desired. Fold in the toasted breadcrumbs to help bind the filling.
Let the mixture cool completely before assembling the strudel — a warm filling can make the pastry soggy.
Step 3: Prepare the Pastry
On a lightly floured surface, roll out the puff pastry to a rectangle about 10×14 inches. If using phyllo dough, layer 6–8 sheets, brushing each layer with melted butter or olive oil.
Transfer the pastry to a parchment-lined baking sheet for easier handling.
Step 4: Assemble the Strudel
Spoon the cooled mushroom filling down the center third of the pastry, leaving 1–2 inches at each edge. Fold the long sides over the filling like a letter, then tuck in the short ends.
Brush the outside with beaten egg for a golden finish. For a decorative touch, score the top lightly with a knife or use extra pastry scraps to create a lattice or leaves.
Optional: Sprinkle with flaky sea salt or sesame seeds for added flair.
Step 5: Bake to Perfection
Preheat your oven to 400°F (200°C). Bake the strudel on the middle rack for 25–30 minutes, or until golden brown and puffed.
Let it rest for 5–10 minutes before slicing to allow the filling to set. Use a serrated knife for clean cuts.
Chef’s Tips for the Perfect Mushroom Strudel
- Dry mushrooms = flavor bombs: Always sauté until all the liquid evaporates. Moisture is your enemy when working with pastry.
- Cold pastry, hot oven: Keep the pastry cold until it’s time to bake. A hot oven ensures a crispy crust.
- Don’t overload the filling: Too much can lead to bursting during baking. Spread it evenly and compactly.
- Breadcrumb magic: Toasted breadcrumbs help absorb any leftover moisture and keep the filling from getting soggy.
- Make it ahead: Assemble the strudel and chill it (unbaked) for up to 24 hours. Bake straight from the fridge, adding 5 extra minutes to the baking time.
Savory Mushroom Strudel Recipe Variations
This dish is highly customizable. Here are some creative ideas to make it your own:
1. Cheese Swap
Not a fan of Gruyère? Try feta, goat cheese, aged cheddar, or blue cheese. Each brings a unique character to the strudel.
2. Add Greens
Sautéed spinach, kale, or Swiss chard blend beautifully into the mushroom mixture. Just be sure to squeeze out excess moisture.
3. Nutty Addition
Chopped walnuts or pine nuts add delightful crunch and richness.
4. Vegan Version
Use vegan butter, skip the egg wash, and opt for dairy-free crème fraîche and cheese alternatives.
5. Add Protein
Crumbled tempeh, cooked lentils, or chopped cooked chicken or bacon can be folded into the filling for a heartier strudel.
Serving Suggestions
This Savory Mushroom Strudel Recipe is versatile and works across many occasions. Here are some thoughtful ways to serve it:
As a Main Course
Pair with a crisp green salad tossed in lemon vinaigrette and a side of roasted root vegetables or creamy mashed potatoes.
As a Side Dish
Serve alongside a roast beef or turkey entrée. Its robust flavor holds its own next to meat-heavy mains.
For Brunch
Add a poached egg on top, or serve with a side of herbed crème fraîche or hollandaise.
Entertaining Tip:
Slice it into 1-inch rounds and serve as appetizers at a cocktail party. It’s a crowd-pleaser that always gets compliments.
Storage and Reheating
- Refrigerate: Leftovers can be wrapped in foil or stored in an airtight container for up to 3 days.
- Reheat: For best texture, reheat in a 350°F oven for 10–15 minutes. Avoid the microwave — it makes the pastry soggy.
- Freezing Tip: Freeze the unbaked strudel (wrapped tightly) for up to 1 month. Bake from frozen, adding 10–15 minutes to baking time.
FAQs About Mushroom Strudel
Can I make this ahead of time?
Yes! You can prep the filling up to 2 days in advance. The assembled strudel (unbaked) can be refrigerated overnight or frozen for longer storage.
Can I use store-bought puff pastry?
Absolutely. Store-bought puff pastry works beautifully and makes this recipe approachable for all levels.
What’s the best mushroom combo for this recipe?
A mix is ideal! Try combining shiitake, cremini, and oyster mushrooms for flavor complexity.
Final Thoughts: Why This Savory Mushroom Strudel Recipe Belongs in Your Repertoire
This Savory Mushroom Strudel Recipe combines old-world charm with modern versatility. It’s earthy, buttery, and full of character — a dish that feels equally at home on a holiday table or a casual weeknight dinner spread. With its golden crust and decadent filling, it offers the kind of depth that even meat-lovers will rave about.
Whether you’re a seasoned home cook or trying your hand at pastry for the first time, this dish rewards care and creativity. I hope this recipe becomes a staple in your kitchen, one that you customize, share, and savor often.
Savory Mushroom Strudel Recipe
Ingredients
For the Mushroom Filling:
- 1 lb 450g mixed fresh mushrooms (shiitake, cremini, oyster, portobello), cleaned and sliced
- 2 tbsp olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
- 2 tbsp soy sauce
- ¼ cup dry white wine optional
- ½ cup grated Gruyère or Jarlsberg cheese
- Salt and freshly ground black pepper to taste
For Assembly:
- 10 sheets phyllo dough thawed
- ⅓ cup unsalted butter melted
- ½ cup rye or whole wheat breadcrumbs
Instructions
Prepare the Filling
- Heat 1 tbsp olive oil in a skillet over medium heat. Sauté chopped onion for 5 minutes until soft.
- Add garlic and mushrooms. Cook until mushrooms release moisture and start to brown (8–10 minutes).
- Stir in thyme, soy sauce, and white wine (if using). Cook until liquid is absorbed.
- Season with salt and pepper. Remove from heat, stir in cheese, and let the mixture cool completely.
Preheat and Prep
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Layer the Phyllo Dough
- Place one phyllo sheet on a clean surface. Brush with melted butter and sprinkle with breadcrumbs.
- Repeat layering until all 10 sheets are stacked.
Add the Filling
- Spoon the mushroom mixture along the long edge of the dough, leaving a 1-inch border.
Roll the Strudel
- Roll the dough gently over the filling to form a log, tucking in the sides as you go.
- Place seam-side down on the baking sheet.
Bake
- Brush the top with remaining butter.
- Bake for 35–40 minutes or until golden brown and crispy.
Serve
- Let cool for 5–10 minutes before slicing. Serve warm.
Notes
- Make-Ahead: The filling can be prepared 2 days in advance. Store in an airtight container in the refrigerator.
- Freezing: You can freeze the assembled, unbaked strudel and bake it directly from frozen—just add 10–15 extra minutes to baking time.
- Cheese Alternatives: Swap Gruyère with goat cheese, feta, or vegan cheese for different flavor profiles.
- Serving Tip: Excellent with a side salad and balsamic reduction or creamy herb sauce.
- Leftovers: Store in the fridge for up to 3 days and reheat in the oven for best texture.