Wild Piedmont Mushroom & Goat Cheese Strudel Served

Name: Wild Piedmont Mushroom & Goat Cheese Strudel Served Over Spring Arugula With Toasted Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup Chicken or Vegetable Stock; 1 shallot; 1 clove Garlic; 1 pound Wild Mushroom Blend; 1/2 cup Dry White Wine; 6 ounces Goat Cheese, crumbled; 6 whole Phyllo Sheets (3 per strudel); 6 tablespoons Butter, melted; 1/4 cup Pine Nuts, lightly toasted; 1 bunch Wild Greens

Servings: persons

1
["Feel free to use a nice mix of store bought mushrooms if you're not in the mood to hunt. Toast pine nuts and set aside. In a large saute pan heat the stock and half of the butter. Add the shallots and garlic and sweat until the shallots are translucent. Add the mushrooms and saute until cooked and juices are reduced. Add the wine and reduce until almost dry.", "Spread the mushroom mixture on a sheet pan to cool. When cool, add the crumbled goat cheese and pine nuts.", "To prepare one (1) strudel. On sheet pan, stack 3 sheets of phyllo. Brush the top sheet thoroughly with the melted butter.
2
Mound 1/2 the mushroom mixture along the long edge of the dough. Roll the strudel tightly, completely enclosing the mushroom mixture. Brush the entire outside with the melted butter.", "Repeat above to assemble 2nd strudel.
3
Score the tops of the strudels; 5 portions per strudel.
4
Bake at 350 for 15 minutes or until golden brown.
5
Serve on a bed of greens with a drizzle of good balsamic vinegar and some olive oil."]

473

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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: 1/4 cup Chicken or Vegetable Stock, 1 shallot, 1 clove Garlic, 1 pound Wild Mushroom Blend, and more.

Yes, Wild Piedmont Mushroom & Goat Cheese Strudel Served Over Spring Arugula With Toasted Pine Nuts 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 Piedmont Mushroom & Goat Cheese Strudel Served Over Spring Arugula With Toasted Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions