Wild Mushroom Strudel

Wild Mushroom Strudel Recipe from Austria | Filo Dough & Cream Cheese

Region / culture: Austria | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 8

Introduction

Wild Mushroom Strudel is a delicious and savory dish that combines the earthy flavors of various mushrooms with a creamy sauce, all wrapped in crispy filo dough. This dish is perfect for a special occasion or a fancy dinner party.

History

The origins of strudel can be traced back to the Austro-Hungarian Empire, where it was a popular dessert made with layers of thin dough filled with sweet ingredients like apples or cherries. Over time, savory versions of strudel, like this Wild Mushroom Strudel, have become popular as well.

Ingredients

8 - 12 sheets of filo dough
1 cup of sliced portobello mushrooms
1 cup of sliced crimini mushrooms
1 cup of sliced shiitake mushrooms
2 large shallots, minced
1 cup of sherry
0.5 cup of brandy
4 tbsp of chopped parsley
tabasco sauce
worcestershire sauce
soy sauce
3 oz (85 g) of cream cheese
1 cup of cream
9 tbsp of butter
4 tbsp of flour

How to prepare

Melt 3 tbsp of butter in a saucepan and add the flour.
Cook briefly and add the cream. Simmer on low heat to make a very thick sauce.
In another saucepan, melt 2 more tablespoons of butter and sauté the shallots. Cook until light brown, and add the mushrooms.
Stir well and cook for 3 to 5 minutes. Add the sherry, brandy, and 3-6 dashes of Tabasco, 1-3 dashes of Worcestershire sauce, and 3-6 dashes of soy sauce.
Stir in 3 tbsp of chopped parsley and cook until reduced by half.
Stir in the cream sauce and let it cool.
Melt the remaining butter. Lay out a sheet of filo and quickly brush it with butter.
Fold it in half from left to right and brush with butter again.
Place a 1.5 tbsp bead of cream cheese on the middle bottom of the dough, then add 3 times as much mushroom stuffing.
Roll it once, fold the ends (sides) in, and brush with butter.
Continue rolling until the end, and fold the corners in at the last turn.
(1 Down, 7 to 11 to Go!) Repeat with the remaining sheets.
Place all the rolls on a baking sheet and bake in a preheated 425°F (218°C) oven for 5 to 8 minutes.
Serve warm, with sour cream or any sauce. (Alternatively, combine 4 oz (113 g) of brandy, 2 oz of port wine, and 2 tbsp of chopped shallots in a saucepan. Bring to a boil and reduce by two-thirds. Stir in 8 tbsp of unsalted butter, 1 tbsp at a time. Keep warm over low heat and serve over the strudel.)

Variations

You can add other types of mushrooms, such as oyster mushrooms or porcini mushrooms, to the filling for added flavor.
For a vegetarian version, you can omit the cream and cream cheese and use a plant-based alternative instead.

Cooking Tips & Tricks

Make sure to cook the mushrooms until they are well browned to bring out their rich flavor.

- Be careful when working with filo dough, as it can be delicate and tear easily. Keep it covered with a damp towel to prevent it from drying out.

- Brushing each layer of filo dough with butter helps to create a crispy and flaky texture.

Serving Suggestions

Wild Mushroom Strudel can be served as a main dish with a side salad or roasted vegetables. It can also be served as an appetizer or a fancy hors d'oeuvre at a party.

Cooking Techniques

The key cooking techniques for this recipe include sautéing the mushrooms until they are well browned, making a creamy sauce, and assembling and baking the strudel.

Ingredient Substitutions

If you don't have access to sherry or brandy, you can use white wine or vegetable broth instead. You can also use olive oil instead of butter for a healthier option.

Make Ahead Tips

You can prepare the mushroom filling and assemble the strudel ahead of time, then bake it just before serving. Leftover strudel can be stored in the refrigerator and reheated in the oven.

Presentation Ideas

Wild Mushroom Strudel can be served on a platter garnished with fresh herbs or a drizzle of balsamic glaze for an elegant presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Chardonnay or Sauvignon Blanc. It also goes well with a light salad or roasted vegetables.

Storage and Reheating Instructions

Leftover Wild Mushroom Strudel can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the strudel in a preheated oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Wild Mushroom Strudel contains approximately 300 calories.

Carbohydrates

Each serving of Wild Mushroom Strudel contains approximately 25 grams of carbohydrates.

Fats

Each serving of Wild Mushroom Strudel contains approximately 20 grams of fats.

Proteins

Each serving of Wild Mushroom Strudel contains approximately 5 grams of proteins.

Vitamins and minerals

Wild mushrooms are a good source of vitamins and minerals, including vitamin D, potassium, and selenium.

Alergens

This recipe contains dairy (cream cheese and cream) and wheat (filo dough), which may be allergens for some individuals.

Summary

Wild Mushroom Strudel is a rich and indulgent dish that is high in fats and carbohydrates. It is best enjoyed in moderation as part of a balanced diet.

Summary

Wild Mushroom Strudel is a decadent and flavorful dish that is perfect for a special occasion or a fancy dinner party. With a creamy mushroom filling wrapped in crispy filo dough, this dish is sure to impress your guests and leave them wanting more.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Wild Mushroom Strudel. It was a crisp autumn day, and I was visiting my dear friend Eliza in the countryside. Eliza was known for her fabulous cooking, and that day she had decided to teach me how to make one of her signature dishes.

We started by gathering wild mushrooms from the forest near her home. Eliza showed me how to identify the different varieties and explained which ones were best for our strudel. As we walked through the woods, the earthy scent of the mushrooms filled the air, and I couldn't wait to taste the final dish.

Back at Eliza's cozy kitchen, we began the process of preparing the strudel. Eliza had already made the dough, a delicate and thin pastry that would perfectly encase the savory mushroom filling. She rolled out the dough on a floured surface, and I watched in awe as she expertly stretched it until it was paper-thin.

Next, we sautéed the mushrooms with onions, garlic, and fragrant herbs. The kitchen was filled with a mouth-watering aroma as the mushrooms caramelized and released their rich, earthy flavors. Eliza added a splash of white wine and a dollop of cream, creating a luscious sauce that would bind the filling together.

Once the mushroom mixture had cooled slightly, we carefully spooned it onto the stretched dough, leaving a border around the edges. Eliza showed me how to fold the dough over the filling and roll it into a log, sealing the edges with melted butter. She brushed the top of the strudel with more butter and sprinkled it with a mixture of breadcrumbs and Parmesan cheese for a crispy, golden finish.

As the strudel baked in the oven, the kitchen filled with the irresistible scent of buttery pastry and savory mushrooms. Eliza and I sat at the kitchen table, sipping tea and chatting as we waited for our creation to be ready. When the timer finally beeped, we pulled the strudel out of the oven, its golden crust glistening in the warm light.

Eliza sliced the strudel into generous portions, and we each took a bite, savoring the delicate layers of pastry and the rich, flavorful filling. The wild mushrooms brought a depth of flavor that store-bought varieties could never replicate, and I knew that this recipe would become a beloved favorite in my own kitchen.

Over the years, I have made Eliza's Wild Mushroom Strudel countless times, each batch a delicious reminder of that crisp autumn day in the countryside. I have shared the recipe with friends and family, passing on the tradition of foraging for wild mushrooms and creating a dish that celebrates the bounty of the season.

As I sit in my kitchen now, surrounded by the familiar aromas of cooking and the memories of cherished moments shared with loved ones, I am grateful for the lessons I have learned and the recipes I have collected. Eliza's Wild Mushroom Strudel will always hold a special place in my heart, a symbol of friendship, culinary expertise, and the joy of creating something beautiful and delicious from simple, natural ingredients.