Jul 09 2026
Restaurants›Rene At Tlaquepaque›Mushroom Strudel Recipe

Mushroom Strudel Recipe

Inspired by Rene At Tlaquepaque
Time1h 15m
Serves4

Seasonal foraged mushrooms, leeks & duxelles in flakey pastry

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Ingredients

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Filling

Pastry

Method

Filling

  1. 1

    Prep mushrooms and aromatics

    Wipe and finely chop the foraged mushrooms to measure about 3 cups. Peel and mince the shallot and garlic.

  2. 2

    Sauté aromatics

    In a large skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add shallot and garlic and sauté until translucent, about 2-3 minutes.

  3. 3

    Cook mushrooms into duxelles

    Add chopped mushrooms to the skillet. Sprinkle with salt and pepper. Cook, stirring occasionally, until the mushrooms release their moisture and the pan begins to dry, about 8-10 minutes.

  4. 4

    Deglaze and flavor

    Pour in white wine and cook until the liquid is mostly evaporated. Stir in fresh thyme and adjust seasoning with more salt and pepper if desired.

  5. 5

    Prepare leek and finish filling

    In another skillet, sauté the leek (cleaned and sliced) in a little butter until tender. Combine with the mushroom duxelles and fold in breadcrumbs to help absorb moisture. Let cool slightly before filling pastry.

Pastry

  1. 6

    Roll pastry

    On a lightly floured surface, roll puff pastry sheet into a rectangle about 14-16 inches long.

  2. 7

    Assemble strudel

    Spoon filling in a tight, even log down the center of the pastry, leaving borders on the sides.

  3. 8

    Seal and shape

    Brush the pastry borders with beaten egg to seal. Fold sides over the filling and roll to enclose completely, pinching the seam to seal. Place seam-side down on a parchment-lined baking sheet.

  4. 9

    Egg wash and optional cheese

    Brush the entire surface with the beaten egg to glaze. Optional: sprinkle grated cheese on top if using.

  5. 10

    Bake

    Preheat oven to 400F (200C). Bake the strudel for 25-30 minutes, until the pastry is golden and crisp. Rotate halfway through if your oven runs hot.

  6. 11

    Rest and serve

    Let the strudel rest for 10 minutes before slicing into portions. Serve warm.

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