Savory Mushroom Strudel Recipe
This Savory Mushroom Strudel Recipe features a rich blend of sautéed mushrooms, herbs, and melty cheese wrapped in golden, flaky phyllo dough. It's a gourmet vegetarian dish perfect for dinners, holiday gatherings, or special occasions.
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.