Mushroom Strudel

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1 hour 6 Servings Print RecipeEmail Recipe


10 sheets filo pastry
4tablespoonolive oil
1poundmushrooms (chopped)
8ouncecream cheese (or cottage cheese)
1cupsour cream (or yogurt)
1cupgood bread crumbs
2 scallions (finely minced - whites and greens)
1⁄4cupparsley (minced)
3tablespoonlemon juice
  black pepper (to taste)


Heat oven to 375F. Oil a baking tray.

Place the mushrooms in a saucepan, and cook them all by themselves over medium heat for about 10 minutes. Drain them, squeezing out all the excess liquid, and transfer the mushrooms to a medium-sized bowl. (You can save the discarded liquid for a great soup stock.)

Add cream cheese, cut into small pieces, or cottage cheese to the hot mushrooms. Mix well. Stir in remaining filling ingredients.

To assemble: Place one sheet of filo on a clean, dry countertop. brush the top lightly with oil, then add another sheet. Brush the oil, then add another. Continue until you have a pile of 5 leaves. Add half the filling, fold in the sides, and gently roll until you have a neat little log. Brush the top with more oil, then carefully lift the pastry, and place it on the oiled baking sheet. Repeat this procedure to make a second roll, and place it next to the first one on the tray.

Bake 25 to 30 minutes, until golden and exquisitely crisp. Cut with a serrated knife, using a gentle sawing motion. Serve hot or at room temperature.

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