Weather Updates

RECIPE: Mushroom Strudel

Having party? Make mushroom strudel. | Al Podgorski~Sun-Times

Having a party? Make mushroom strudel. | Al Podgorski~Sun-Times

storyidforme: 21948245
tmspicid: 8261688
fileheaderid: 3725385

Updated: January 8, 2012 8:03AM



1/3 cup plus 1 1/2 tablespoons olive oil, divided

1 pound button mushrooms, coarsely chopped

¼ cup minced scallions

1 pound Italian sausage (sweet or hot, your preference)

Salt and freshly ground black pepper

8 ounces cream cheese

1/3 cup melted butter

21 sheets phyllo dough, thawed

About 1 cup fine bread crumbs

In large skillet, place 1 tablespoon olive oil and saute mushrooms and scallions over medium-high heat. Mushrooms will release liquid; cook and stir until dry and slightly browned. Remove from skillet with slotted spoon and set aside.

Brush 1/2 tablespoon olive oil into skillet and brown sausage, stirring to break up pieces into small clumps (it is not necessary to cook sausage all the way; just brown for flavor). Place sausage in bowl with mushrooms and sprinkle with salt and pepper.

Cut cream cheese into 1-inch pieces and add to bowl. Stir gently to combine. Cheese will begin to melt but do not stir to incorporate completely; some chunks of meat and cheese should remain.

Combine melted butter with remaining 1/3 cup olive oil and keep warm. Place slightly damp linen towel on work surface and lay 1 sheet of phyllo dough on top. Brush with butter/oil mixture and sprinkle lightly with bread crumbs. Repeat with second and third layer of phyllo. Spoon some of filling along long edge of dough and roll tightly, using edge of towel to help roll. Finished roll will be about 2 inches in diameter.

Lay roll, seam down, on greased, rimmed baking sheet. Cover lightly with plastic wrap. Continue to prepare rolls until all filling is used, laying completed rolls tightly together on baking sheet.

Brush tops of rolls with remaining butter/oil mixture and use serrated knife to make light cuts in dough about 1½ inches apart through top layer, which will allow for easier cutting after strudel is baked.

Bake at 400 degrees until crisp and browned, about 20 minutes. Or, cover whole pan very tightly with plastic wrap and chill up to 1 day before baking. (Rolls also can be frozen up to 3 weeks. Partially thaw and add a few minutes to baking time.)

Judith Dunbar Hines

Nutrition facts per piece: 119 calories, 9 g fat, 3 g saturated fat, 15 mg cholesterol, 7 g carbohydrates, 0 g sugars, 3 g protein, 152 mg sodium, 0 g fiber

© 2014 Sun-Times Media, LLC. All rights reserved. This material may not be copied or distributed without permission. For more information about reprints and permissions, visit To order a reprint of this article, click here.