Mushroom Strudel

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 02/2/23
Mushroom strudel

cobraphoto / Getty Images 
Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 4 servings
Nutrition Facts (per serving)
528 Calories
38g Fat
35g Carbs
17g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 528
% Daily Value*
Total Fat 38g 48%
Saturated Fat 9g 46%
Cholesterol 246mg 82%
Sodium 614mg 27%
Total Carbohydrate 35g 13%
Dietary Fiber 5g 18%
Protein 17g
Calcium 155mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pungent, aromatic wild mushrooms are plentiful in the woods of Eastern Europe, so they find their way into many dishes including this mushroom strudel, a cross-cultural appetizer. Add a green side salad and the meatiness of mushrooms makes it a great vegetarian main course.

Ingredients

  • 2 tablespoons butter
  • 1/4 cup extra-virgin olive oil
  • 1 large shallot (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1 1/2 pounds assorted fresh mushrooms (sliced: king trumpet, maitake, beech, shiitake, oyster, porcini)
  • Sea salt and black pepper
  • 2 tablespoons each thyme, tarragon, flat-leaf parsley, and chives (finely chopped)
  • 1 large egg plus 1 large egg yolk (beaten together)
  • 1/2 package puff pastry (1 sheet, thawed)
  • 1 large egg plus 1 teaspoon water for egg wash (beaten)

Steps to Make It

  1. In a large skillet, heat butter and olive oil. Add shallots and garlic, and soften. Add sliced mushrooms.

  2. Season with salt and pepper, and cook over low heat until tender. If juices exude, raise the heat, and cook until they evaporate.

  3. Stir in 3/4 of herbs and remove from heat. Spread mushrooms on a pan to dry, and let cool completely, about 30 minutes.

  4. When dry and cool, transfer mushrooms to a large bowl, and combine with whole egg-egg yolk mixture.

  5. Move rack to middle of oven, and heat to 400 F.

  6. Place puff pastry on a parchment-lined baking pan. Roll to remove any creases and to elongate slightly. Brush the surface with egg wash, and sprinkle on remaining herbs.

  7. Spread mushrooms evenly over first 3/4 of pastry, leaving a 1-inch border around edges.

  8. Flip over edge nearest to you, and lay it on the top 1/4 so that puff pastry touches puff pastry, encasing mushrooms completely in a cylinder. Don't roll in pinwheel fashion for strudel because the puff pastry in the interior will never bake, and it will become gummy.

  9. Move strudel to the center of baking pan and tuck in ends. Brush entire surface with egg wash.

  10. Using the back of a knife, run crisscross pattern over strudel. If desired, add cut-out leaves, flowers, and vines from a portion of the second sheet of puff pastry. (Frozen grocery store puff pastry typically comes two sheets to a box). Egg wash the designs.

  11. Bake until golden brown and puffed, anywhere from 15 to 30 minutes, depending on your oven. Let rest at least 2 minutes before slicing with a serrated knife.