Roasted Mushroom Strudel

  • Serves: Makes two 13- x 4-inch strudel rolls
  • Baking Temp (degrees F): 400
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This is a very impressive dish for a dinner party, but simple enough for an everyday meal. Roasting the mushrooms first add so much flavor to this strudel. The flavors become so rich and concentrated, just chock full of umami! Make this a vegetarian meal by using vegetable stock, instead of chicken stock.

I usually make this dish when I find ugly mushrooms marked down at the grocery store. They may not be the prettiest mushrooms available, but they are often the most flavorful. Mature mushrooms actually have more flavor than little button mushrooms, so don’t be afraid of buying mushrooms that look a little “ugly”. For more information, go to our Ugly Produce is Beautiful Educational Campaign.

For roasted mushrooms:
2 pounds mushrooms, use your favorite varieties, or whatever is available; we used a mix of brown clamshell, Trumpet Royale, and Cremini or white mushrooms.
2 tablespoons extra virgin olive oil, plus more to grease the pan
Salt and pepper to taste

For filling:
2 teaspoons olive oil
1 medium chopped onion
2 large cloves garlic; will put through a garlic press in recipe 
3 tablespoons unbleached all-purpose flour
1 1/2 cups chicken or vegetable stock

Large pinch of dried thyme
2 tablespoons chopped flat leaf parsley 

For strudel dough:
1/2 cup (8 tablespoons) unsalted butter
18 12- x 17- inch sheets of phyllo (filo) dough thawed overnight in the refrigerator (available from the grocery store) 
NOTE: For best results, thaw frozen phyllo dough overnight in the refrigerator. If thawed at room temperature, the sheets tend to stick together. Filo dough dries out quickly and can crack when exposed to air. Keep the stack of phyllo sheets covered with plastic wrap or a damp cloth, and work quickly as the sheets are removed from the stack. Phyllo dough can be refrozen, as well.

Chop the onion and parsley. Set aside.


1. Position an oven shelf to the middle of the oven.

Heat the oven to 400 degrees F.

2. If the mushrooms are dirty, quickly rinse them under cool water, and drain well. Gently wipe with a soft cloth.

2. If you are using a clumping mushroom, like the “brown clamshell” mushrooms pictured below, trim off the root end, and separate the clump into individual mushrooms.

3. If using large stemmed mushrooms, like the Trumpet Royale mushrooms pictured below, cut them in half, lengthwise.

4. If using Cremini or white mushrooms, cut them in half, or quarter them, depending on the size of the mushroom.

5. Place the mushrooms into a large bowl and add two tablespoons of extra virgin olive oil, a generous pinch of salt and a few grinds of black pepper.
Toss the mushrooms to distribute the oil and salt and pepper.

6. Add one tablespoon of oil to a large rimmed baking sheet and brush it to coat the bottom of the pan.
Add the mushrooms to the pan, and spread them out in an even layer.

7. Place the pan in the oven, and bake for 20-25 minutes, turning the mushrooms with a spatula, every ten minutes or so.
Remove the pan from the oven the mushrooms are nicely caramelized.

REDUCE the oven temperature to 350 degrees F, do not turn off the oven!

8. Spread the roasted mushrooms on a cutting board, and let cool for ten minutes, then rough chop the mushrooms into smaller pieces.

Set the mushrooms aside.

1. Add olive oil to a large sauté pan and sauté chopped onion, over medium heat, until it is nicely caramelized.

2. Put the garlic through a garlic press and sauté an additional minute or so.

3. Sprinkle the flour over the surface of the mixture and stir to combine.
Gradually stir in the broth until the mixture is smooth, then bring to a low boil and cook for an additional 3 minutes.
The mixture will thicken.

4. Crumble the thyme with your fingers and stir it into the mixture.

5. Remove the pan from the heat, then add the cooled roasted mushrooms and the chopped parsley.
Stir to combine.
Taste the mixture and adjust the seasoning with additional salt and pepper, if necessary.

1. Melt the butter in a saucepan or in the microwave. Let it cool slightly; you do not want it too hot before using.
Line a rimmed baking sheet with a silpat, nonstick mat or parchment paper. Make sure the parchment paper is attached to the pan by first dotting it in the corners, on its underside, with melted butter. Press to adhere.

2. Remove the outer bag on one roll of phyllo dough.

3. Carefully unroll the stack of dough sheets.

4. Remove one sheet of dough and place it on the prepared baking sheet.
Cover the remaining dough with a damp cloth, so it doesn’t dry out.

5. Brush the phyllo sheet with melted butter.
Do not press to hard, or you might tear the fragile sheet of dough.
NOTE: If any of the dough sheets tear, do not panic!
Simply piece the sheet together, then brush with butter and continue on.

Add other sheet, brush with butter.
Continue this pattern until you have a stack of 9 sheets of dough.

One of our sheets tore, so we pieced and patched it together, and brushed with butter in between any overlapping pieces. Brush the tops with butter.

6. When you have a stack of 9 buttered sheets, place HALF of the mushroom filling along one side of the stack, leaving the edge closest to you and the two edges on the side free of filling.

7. Roll the stack of dough over, to the enclose the filling.

8. Fold in the two side edges, the continue to roll the dough over, creating a tight burrito-like roll.
Make sure the roll is seam-side down, then brush the strudel all over with melted butter.
Build the second strudel on another baking sheet, filling it with the remaining mushroom mixture, then carefully transfer it to the sheet containing the first strudel.

9. Repeat and make the second roasted mushroom strudel.

10. Bake the strudels for 35-40 minutes, or until the rolls are golden brown and flaky.
Some juices may exude from the rolls, but that’s OK.

Let the strudels rest for about ten minutes, then slice and serve.

Garnish with additional chopped parsley, if desired.
Absolutely delicious served with a Caesar or green salad.

Strudel can be made up to two days ahead, and refrigerated. Reheat in a 350 degree F oven and serve.

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