Fungal pastry roll

Mushroom Delight Strudel: A Culinary Adventure

Transform your culinary skills with this delectable Mushroom Strudel, a dish inspired by the rich flavors of wild and cultivated mushrooms. Perfect for gatherings, you can prepare extra pastries in advance and freeze them for a quick and impressive appetizer anytime!

Ingredients

• 12 to 18 sheets of phyllo pastry (12 sheets for four large strudels, 18 for smaller triangles)
• 1/4 to 1/2 cup melted butter (1/4 cup for large strudels, 1/2 cup for triangles; olive oil works too!)
• 1 beaten egg (optional for small triangles)
• 1 pound of mixed fresh mushrooms, such as creminis (1.5 pounds if omitting stems)
• 1 medium minced onion
• 3 tablespoons butter
• Freshly grated nutmeg (optional)
• 1 tablespoon dry sherry
• 1 tablespoon all-purpose flour
• Leaves from 1 sprig of marjoram or thyme
• 4 to 6 tablespoons freshly grated Parmesan cheese, plus extra for topping
• Salt and pepper to taste

Cooking Instructions

Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet with parchment paper and set up a spacious workspace for your phyllo, egg wash, and mushroom filling.

For the filling: Ensure your mushrooms are clean and trim as necessary. Sauté the onion in butter until soft, then incorporate the mushrooms and nutmeg. Cook for about 5-7 minutes until they release their moisture. Add sherry and cook on low for another 2-3 minutes to evaporate the alcohol. Mix in flour, herbs, and season with salt and pepper, then let it cool, keeping in mind that the filling will be moist.

To create small triangular strudels, take one sheet of phyllo, covering the rest with plastic wrap and a damp towel to keep them moist. Brush half of the sheet with melted butter, fold the unbuttered side over it, smoothing out any creases. Brush another section with butter, and fold again to create a long strip.

Add a spoonful of the mushroom filling at one end, sprinkle with Parmesan, and fold the phyllo from one corner over the mixture, forming a triangle. Position the triangle seam side down on your baking sheet, brush with egg wash, and top with extra Parmesan. Bake for 15 minutes or until golden brown. Serve warm.

For larger strudels, take three sheets of phyllo, covering the rest as before. Brush one sheet on both sides with melted butter, then layer it with the remaining two sheets. Repeat this process to create four stacks of triple-layered phyllo.

On your parchment-lined baking sheet, place one stack of phyllo, brush the edges with beaten egg, and spoon a fourth of the mushroom filling in the center, adding a tablespoon of Parmesan. Fold in the sides and roll into a neat parcel. Brush the top with egg and carefully turn it seam side down, brushing with egg again. Repeat this for the remaining stacks.

Bake in your preheated oven for 15 minutes, and delight your guests with these scrumptious, warm strudels.