Mushroom and Goat Cheese Strudel with Balsamic Syru

Name: Mushroom and Goat Cheese Strudel with Balsamic Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons plus 6 teaspoons olive oil; 1/2 cup thinly sliced shallots; 4 garlic cloves, minced; 1 pound mushrooms, chopped; 1/4 cup Sherry wine vinegar; 1/3 cup dry Sherry; 2 tablespoons finely chopped fresh parsley; 3 fresh phyllo pastry sheets or frozen, thawed; 1/2 cup crumbled soft fresh goat cheese (such as Montrachet); 1/2 cup balsamic vinegar; 1 tablespoon mild-flavored (light) molasses

Servings: persons

2 tablespoons plus 6 teaspoons olive oil
1/2 cup thinly sliced shallots
4 garlic cloves, minced
1 pound mushrooms, chopped
1/4 cup Sherry wine vinegar
1/3 cup dry Sherry
2 tablespoons finely chopped fresh parsley
3 fresh phyllo pastry sheets or frozen, thawed
1/2 cup crumbled soft fresh goat cheese (such as Montrachet)
1/2 cup balsamic vinegar
1 tablespoon mild-flavored (light) molasses

1
Heat 2 tablespoons oil in heavy large skillet over medium heat.
2
Add shallots and garlic; saute 4 minutes.
3
Increase heat to high.
4
Add mushrooms; saute until tender and golden, about 15 minutes.
5
Add Sherry wine vinegar, then Sherry; boil until almost all liquid evaporates, about 6 minutes.
6
Season with salt and pepper.
7
Cool.
8
Mix in 2 tablespoons parsley.
9
Place 1 phyllo sheet on work surface.
10
Brush with 2 teaspoons oil.
11
Top with second phyllo sheet; brush with 2 teaspoons oil.
12
Top with third phyllo sheet.
13
Sprinkle cheese along 1 long side of phyllo, 1 inch in from edge.
14
Spoon mushroom mixture over cheese.
15
Fold short ends over.
16
Starting at long filled side, roll phyllo up tightly.
17
Place seam side down on baking sheet.
18
Brush with remaining 2 teaspoons oil.
19
Using long sharp knife, score top of strudel through phyllo, making 8 evenly spaced cuts.
20
(Can be prepared 4 hours ahead.
21
Cover; chill.)
22
Preheat oven to 375F.
23
Bake strudel until golden brown, about 50 minutes.
24
Meanwhile, boil balsamic vinegar and molasses in heavy small saucepan over medium heat until reduced to 2 1/2 tablespoons, about 10 minutes.
25
Cool.
26
Using serrated knife, cut hot strudel at score marks into 8 rounds.
27
Drizzle balsamic syrup onto each of 4 plates.
28
Place 2 slices of strudel over syrup on each plate.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons plus 6 teaspoons olive oil, 1/2 cup thinly sliced shallots, 4 garlic cloves, minced, 1 pound mushrooms, chopped, and more.

Yes, Mushroom and Goat Cheese Strudel with Balsamic Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mushroom and Goat Cheese Strudel with Balsamic Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions