Triple Mushroom Strudel

This strudel recipe uses mushrooms commonly available in markets, or you can modify it with your favorite wild mushrooms to bring out a unique flavor profile. It pairs well with an aromatic white wine, like Gewürztraminer.

by Rene Seltzer

Pleurotus ostreatus. © (CC-BY-NC) by emmashelton (from inaturalist.org, ID 330655900)

Objective:

Main Course

Total Time:

1.5 to 2 hours

Yield:

14 pieces (2 strudels)

Suggested Mushrooms:

Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus)
Portabello, champignon, cremini, button (Agaricus bisporus)
Shiitake (Lentinula edodes)

Ingredients

2 lbs Agarigus bisporus (e.g., cremini or portabello)

1 lb Pleurotus ostreatus (oyster mushrooms)

1 lb Lentinula edodes (Shiitake)

5 Tbsp shallots, chopped

2 cups white wine

1 Tbsp tarragon, fresh & chopped

Salt to taste

White pepper to taste

2 Tbsp. Sambuca or Pernod*

2 Tbsp breadcrumbs

12 sheets phyllo (filo) dough, thawed

½ cup butter, melted

½ cup sugar

Suggestion from the Editor: If you don't have Sambuca or Pernod on hand, you can create a similar anise flavor profile by using dry Vermouth and a pinch of fennel seed instead. Or, if you don't like the flavor of anethole (the aromatic compound which give licorice, anise, and fennel their taste), alternatives like dry white wine or sherry also work well. Just remember to taste, taste, taste (see Pairing and Cooking Mushrooms with Wine)!

Method

Preheat oven to 350°.

Prepare the Mushroom Filling

Chop mushrooms in food processor.
Place mushrooms, shallots, white wine, tarragon, salt, pepper and Sambuca in a heavy pot and cook until all liquid is gone and the mushroom mixture is dry.
As the mixture reduces, watch carefully to avoid burning.
Let the mixture cool and add salt and pepper to taste.

Assemble the Strudel

After the mushroom filling is cool, add breadcrumbs until mixture is firm enough to hold together in a ball.
Lay out one sheet of phyllo dough on a towel. Brush butter onto that sheet, and then add another sheet. Repeat this process until dough is 6 layers thick.
Place half of the mushroom mixture on the edge of the dough and prepare to form a neat log.
Roll the dough and mushroom mixture into a log, using a towel to help in folding it over.
Using a towel, place the strudel on a buttered cookie sheet, and then butter the outside of the strudel, and sprinkle sugar over the top.
Repeat this process to create a second strudel.
Bake at 350° until golden brown (about 30 minutes).

Slice each strudel into about 7 pieces, and serve!

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