Wild Mushroom Strudel with Arugula Pesto Recipe

Name: Wild Mushroom Strudel with Arugula Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons butter; 1/4 cup chopped shallots; 2 tablespoons chopped drained oil-packed sun-dried tomatoes; 2 large garlic cloves, minced; 1 tablespoon chopped fresh basil; 3 teaspoons chopped fresh thyme; 1 teaspoon minced fresh rosemary; 28 ounces assorted wild mushrooms (such as stemmed shiitake, oyster, button, crimini or portobello), sliced; 5 sheets fresh phyllo pastry or frozen, thawed; Arugula Pesto

Servings: persons

1
Melt 2 tablespoons butter in heavy large skillet over medium heat.
2
Add shallots, tomatoes, garlic, basil, 2 teaspoons thyme and rosemary; saute 2 minutes.
3
Add mushrooms; saute until very tender, about 15 minutes.
4
Remove from heat.
5
Season with salt and pepper.
6
Cool.
7
Preheat oven to 400F.
8
Butter baking sheet.
9
Melt 3 tablespoons butter in small saucepan.
10
Place kitchen towel on work surface.
11
Top with 1 phyllo sheet (keep remaining phyllo sheets covered with plastic wrap and damp towel).
12
Brush with melted butter.
13
Top with phyllo sheet; brush with butter.
14
Sprinkle with 1/2 teaspoon thyme.
15
Repeat layering with 2 more phyllo sheets, brushing with butter and sprinkling with remaining 1/2 teaspoon thyme.
16
Top with another phyllo sheet; brush with butter.
17
Starting 1 1/2 inches in from 1 long side and 2 inches in from each short side, spoon mushroom mixture onto phyllo in 2 1/2-inch-diameter log parallel to long sides.
18
Fold short sides over filling; brush folded edges with butter.
19
Using towel as aid and starting on long side nearer filling, roll up strudel jelly-roll style.
20
Using spatula, transfer strudel to prepared baking sheet, seam side down.
21
Brush strudel with butter.
22
Freeze 5 minutes.
23
Bake strudel until golden brown, about 15 minutes.
24
Cut strudel into slices.
25
Serve with Arugula Pesto.

251

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 10 ingredients. The key ingredients include: 5 tablespoons butter, 1/4 cup chopped shallots, 2 tablespoons chopped drained oil-packed sun-dried tomatoes, 2 large garlic cloves, minced, and more.

Yes, Wild Mushroom Strudel with Arugula Pesto 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!

Wild Mushroom Strudel with Arugula Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions