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1
Heat 2 teaspoons of olive oil in a large skillet set over medium heat.
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2
Add shallot and saute until tender, 3 to 4 minutes.
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3
Add 2 additional teaspoons olive oil and stir in thinly sliced portobello, crimini, and shiitake mushrooms.
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4
Cook until mushrooms are tender and just starting to turn brown.
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5
Season with salt and pepper, and stir in minced fresh thyme leaves.
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6
Preheat oven to 350 degrees F.
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7
Roll defrosted sheet of puff pastry into a 9- by 12-inch rectangle.
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8
Lay slices of Camembert cheese down the middle third of the puff pastry, leaving one third of puff pastry free on each side of the cheese.
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9
Spoon the mushroom mixture evenly over the cheese.
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10
Fold one-third of puff pastry over the mushrooms to cover it.
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11
Using a small, sharp knife, cut the remaining third of the puff pastry into 1/2-inch strips.
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12
Brush the pastry that is folded over with egg white.
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13
Fold one strip on either end to seal the strudel.
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14
Lay the remaining strips in decorative X pattern along the top of the strudel.
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15
Brush with egg white and let rest in the fridge for 10 minutes.
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16
Transfer the strudel to a baking sheet lined with parchment paper.
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17
Bake until the puff pastry is golden brown, about 30 minutes.
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18
Remove from the oven and let rest for 10 minutes.
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19
Cut into 1 1/2 to 2-inch slices.
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20
Serve.
