Mushroom Strudel Recipe

Name: Mushroom Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 grams butter; 1 cup flour plain; 1/2 cup milk; 1 cup sour cream; 1/8 teaspoon nutmeg; salt; pepper; cheese cup grated tasty; 1 egg yolks; 30 grams butter; 1 onions medium; 1 teaspoon garlic crushed; 500 grams mushrooms; 6 pastry sht philo; 1 cup butter

Servings: persons

25 grams butter
1 cup flour plain
1/2 cup milk
1 cup sour cream
1/8 teaspoon nutmeg
salt
pepper
cheese cup grated tasty
1 egg yolks
30 grams butter
1 onions medium
1 teaspoon garlic crushed
500 grams mushrooms
6 pastry sht philo
1 cup butter

1
Prepare white sauce:Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk and cream, stirring rapidly with whisk. When blended and smooth, add pepper and nutmeg. Simmer gently for 5 minutes stirring the bottom regularly to ensure it doesn't burn. Remove sauce from heat and whisk in egg yolk and cheese. Sauce should be thick and creamy. Set aside.
2
Garnish:Finely dice onion.
3
Melt butter in a pan and saute onion, garlic and mushrooms until tender. Mix into the white sauce, set aside and allow to cool.
4
To assemble:Lay a pice of filo out on the bench and brush with melted butter. Sprinkle with combined breadcrumbs and cheese. Repeat layering process until all the pastry is used. Place mushroom mixture along the long side of pastry, leaving 5cm at each end. Roll up to enclose filling, fold in ends and place on a butter baking tray with the join on the bottom. Brush top with melted butter.
5
Bake in a moderate oven for about 20 minutes or until golden brown.

824

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 25 grams butter, 1 cup flour plain, 1/2 cup milk, 1 cup sour cream, and more.

Yes, Mushroom Strudel 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.

Mushroom Strudel

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