Wild Mushroom Strudel Recipe
Make Wild Mushroom Strudel Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Strudel Dough
Topping
Method
Preparing the Filling
- 1
Sauté the vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped shallot and minced garlic, and sauté until translucent, about 3-4 minutes.
- 2
Cook the mushrooms
Add the mixed wild mushrooms and cook until they release their moisture and become tender, about 8-10 minutes. Stir in the fresh thyme, salt, and black pepper.
- 3
Combine with cheese
Remove from heat and let the mixture cool slightly. In a large bowl, combine the mushroom mixture with the softened cream cheese and grated Parmesan cheese. Mix well to combine.
Making the Dough
- 4
Prepare the dough
In a mixing bowl, combine the all-purpose flour and salt. Make a well in the center, and add the melted butter and warm water. Mix until a dough forms.
- 5
Knead the dough
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Assembling and Baking the Strudel
- 6
Roll out the dough
After resting, divide the dough into two pieces. Roll out one piece on a floured surface until thin, about 1/8 inch thick.
- 7
Fill the strudel
Spread half of the mushroom filling evenly over the rolled dough, leaving a 2-inch border around the edges.
- 8
Roll the strudel
Starting from one edge, carefully roll the dough to form a log. Seal the edges by pinching them together.
- 9
Prepare for baking
Place the rolled strudel on a baking sheet lined with parchment paper. Brush the top with the beaten egg and sprinkle with sesame seeds.
- 10
Bake the strudel
Preheat the oven to 200°C (400°F) and bake the strudel for 25-30 minutes, or until golden brown and crispy.
- 11
Serve
Remove from the oven, let cool slightly, then slice and serve warm. Enjoy your wild mushroom strudel!