Ingredients: 1 tablespoons Butter,1 Onion – finely chopped,200 grams Button mushrooms – quartered,2 cloves Garlic – finely chopped,3 sprig Parsley leaves – chopped,1 sprig Rosemary – finely chopped,1/4 cup Parmesan cheese – grated,Salt – to taste,Black pepper powder – to taste,1 cup All Purpose Pie Crust – (or 6 sheets of filo pastry),4 tablespoons Butter – melted,1/3 cup Whole Wheat Bread crumbs
Time in minutes: 50 Servings: 2 Course: Snack Diet: Vegetarian
Instructions: To begin making the Mushroom Strudel Recipe, we will first get the pastry dough ready. Click to see how to make the all-purpose pie crust recipe. Keep it refrigerated until ready to use.The next step is to make the filling for the Mushroom Strudel Recipe.To start making the filling, melt the butter over medium heat in a heavy-bottomed pan. Add the garlic, onions, mushrooms, sprinkle some salt and stir-fry until the onions and mushrooms are tender and cooked.Once cooked, add chopped the parsley, rosemary, stir to combine. Cook the filling for few more minutes, reduce the flame to high and let all the water evaporate from the mushroom mixture completely, stirring occasionally. Turn off the heat. Next preheat the oven to 400 F (200 C). Line a large baking sheet with parchment paper or grease it with butter. Now add the cheese to the mushroom stuffing, season with salt and pepper and stir to combine well. Keep the filling aside while you prepare the strudel pastry.Using Ready Made PastryTo prepare the strudel pastry, thaw the pastry as per the instructions mentioned on the package. Once thawed, arrange the ready rolled filo pastry sheets on the work surface and cover with a damp cloth. Brush one sheet with melted butter and sprinkle some bread crumbs over the pastry, arrange another filo sheet over the first one, brush it with melted butter and again sprinkle bread crumbs over the pastry.Similarly, arrange layers of one more filo pastry till you have stacked three layers of filo sheets.To assemble the Mushroom Strudel, place half of the mushroom filling 2 inches away from the edge of the layered dough.Roll the edge up and over the filling, fold in the ends and continue to roll the dough around the filling(Just like folding Burrito).Prepare the second set of Mushroom Strudel in the similar manner with the remaining pastry sheets and the mushroom filling.Using the Pie Pastry DoughFor the strudel using the Pie Dough, divide dough in half. Roll out a section at a time on a lightly floured board to a rectangle of 16 x 12.Butter the pastry dough and sprinkle some bread crumbs on the top. Place half the mushroom filling on the end of the dough (the end nearest you), leaving a 2-inch border.Roll up gently and yet lightly firm. Pinch the edges to seal them. Prepare the second set of Mushroom Strudel in the similar manner with the remaining pastry sheets and the mushroom filling.Baking the Mushroom Strudel PastryPlace the folded Mushroom Strudel Pastry on a baking sheet and score the dough with a knife thrice to allow the steam to escape. Brush the top of the pastry with some butter, to get the brown glaze on top while baking.Bake the Stuffed Mushroom Strudel for about 20 minutes or until golden brown on all the sides. Once baked, remove from the oven.Serve Mushroom Strudel as your tea time snack along with a hot cup of Masala Chai and Quinoa Chocolate Cookies.