Strudels are known for their flaky layers of super-thin pastry dough, sometimes stretched as big as a table. This recipe simplifies the process using prepared phyllo dough for melt-in-your mouth layers. Experiment with different mushrooms, like shittakes or velvety soft oysters, for unique flavors and textures.
Special Diets:
Ingredients
Method
Heat the oven to 425°F.
In a large skillet, melt butter over medium-high heat.
Add shallots and cook, stirring, until translucent, about 3 minutes.
Add the mushrooms, salt and pepper; cook until mushrooms are softened and dry, about 10 minutes.
Stir in vinegar and cook 1 more minute.
Stir in walnuts and set aside to cool.
Place one sheet phyllo on a work surface (keep remaining sheets covered so they don't dry out), brush it lightly with melted butter, and sprinkle lightly with breadcrumbs.
Repeat with remaining phyllo, melted butter and breadcrumbs, stacking the sheets on top of each other.
Spoon the mushroom filling in a line lengthwise down phyllo, leaving about 2 inches from all edges.
Dot with the cheese.
Roll the phyllo up to encase the filling.
Brush the outside of roll with melted butter and place seam-side down on a baking sheet; if any filling leaks out the ends, just push it back in.
Bake until browned, about 20 minutes.
Allow to rest a few minutes before slicing and serving.
Nutritional Info
Serving Size
as first course
Calories
230
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.