Crispy Mushroom Strudel
I will apologize now for my picture of the mushroom strudel. I realize that it is rather difficult to see much of the details of the mushroom filling. But how about those flaky layers of crispy crunchy phyllo dough?
Truth be told, the flavors and texture of this strudel defy any photographic evidence of its existence. I took this to our Super Bowl party last week and watched it disappear in an hour. There were no less than 4 requests for the recipe. Needless to say, I was feeling pretty proud of myself. I think the reason why I was relishing this little outpouring of praise is because this strudel is such a ridiculously easy recipe I was embarrassed when I brought it to the party.
When I was mixing up the mushroom filling, I had to beat both of my parents and Craig off of the saucepan with the wooden spoon I was using to stir it. I’m not sure what the seducing aroma was, but they were relentless. (It was like the sleestaks from the Land of the Lost.) What was really funny about all of this is that I thought Craig was the only one who did this. Apparently your parents will do this when they are not in their usual habitat. (This strange kitchen behavior of my parents hasn’t been limited to the kitchen. It’s been fun seeing how different they are when they are in a different environment.)
Relationship Advice
So you are not going to believe that I am saying this, but here goes. At the beginning of your relationship be very careful with how far you take the “wooing.” By that I mean, don’t buy her flowers regularly every week or regularly buy her things. You should not cook him dinner every night or buy him things regularly. By doing these types of things so frequently at the beginning of the relationship you will be setting a precedent that can not be maintained and will lead to disappointment. I am not saying that you should not do these things, I am only saying that you should not get carried away with them.
Makes 24 pieces
Ingredients
- 20 Sheets Phyllo Dough (1/2 package if there are 2 rolls per box)
- 1/2 Cup Unsalted Butter (melted)
- 2 Tablespoons Olive Oil
- 1/2 Medium White Onion Diced
- 2 Tablespoons Unsalted Butter
- 3.5 Ounces Shiitake Mushrooms (diced to 1/4″ pieces)
- 8 Ounces Button Mushrooms (diced to 1/4″ pieces)
- 8 Ounces Crimini Mushrooms (diced to 1/4″ pieces)
- 1 Tablespoon Worcestershire Sauce
- 4 Stems Fresh Thyme (chopped fine)
- 1/2 Teaspoon Lemon Zest
- 1 Package (5.2 Ounces) Boursin Cheese – Garlic & Herb Flavor
- Kosher Salt
- Fresh Ground Black Pepper
- Black Truffle Oil
Directions
Preheat oven to 400 degrees Farenheit.
Heat oil in a large saucepan over medium high heat. Add onions and cook until browned and beginning to caramelize. Add in the mushrooms.
As the mushrooms cook, the oil will absorb into the mushrooms and the pan will appear to dry. Add in the tablespoons of butter one at a time. Continue sauteeing and stirring the mushrooms until they decrease in volume and are glossy looking.
Stir in the worcestershire sauce. Then add thyme and lemon zest. Stir to combine thoroughly.
Remove pan from heat and stir in the Boursin cheese. Once the cheese is completely melted, add salt and pepper to taste.
Peel off one sheet of phyllo dough and lay out on a smooth work surface. Brush liberally with melted butter. Lay another sheet of phyllo dough directly on top of last sheet and liberally brush with melted butter. Continue this sequence 3 more times. (You will have a stack of 5 sheets of phyllo dough.) Cover the unused phyllo dough with a damp paper towel until you need the next sheet.
Spoon out mushroom filling 1/2″ from the edge of the long side of phyllo dough. Drizzle black truffle oil along the top of the mushroom mixture.
Tightly roll the phyllo dough and mushroom filling. Lay strudel roll onto parchment paper lined baking sheet. Brush strudel with melted butter.
There should be enough filling for 3 rolls.
Bake for 20 – 25 minutes or until phyllo dough is golden brown.
Let strudel cool before slicing it.
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Beautiful photo! Looks like the Phyllo came out just right.
i do think the the strudel looks awesome in the picture.
about the advice…….i think i’m too late to realize that now cos my husband now take-it-for-granted-ly expects to serve home-made food everyday. NO EXCEPTION!
oh wow looks fab and as ever great advice