Eastern European Mushroom Strudel Recipe - Food Recipes

Eastern European Mushroom Strudel Recipe

This Eastern European Mushroom Strudel Recipe from thespruceeats.com/

---

Ingredients Eastern European Mushroom Strudel Recipe

• 2 cloves garlic (finely chopped)
• 1/2 package puff pastry (1 sheet, thawed)
• Sea salt and black pepper
• 1 large egg plus 1 large egg yolk (beaten together)
• 1 large shallot (finely chopped)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons each thyme, tarragon, flat-leaf parsley, and chives (finely chopped)
• 1 large egg plus 1 teaspoon water for egg wash (beaten)
• 1 1/2 pounds assorted fresh mushrooms (sliced: king trumpet, maitake, beech, shiitake, oyster, porcini)
• 2 tablespoons butter

---

Instructions Eastern European Mushroom Strudel Recipe

• In a large skillet, heat butter and olive oil. Add shallots and garlic, and soften. Add sliced mushrooms.
• Season with salt and pepper, and cook over low heat until tender. If juices exude, raise the heat, and cook until they evaporate.
• Stir in 3/4 of herbs and remove from heat. Spread mushrooms on a pan to dry, and let cool completely, about 30 minutes.
• When dry and cool, transfer mushrooms to a large bowl, and combine with whole egg-egg yolk mixture.
• Move rack to middle of oven, and heat to 400 F.
• Place puff pastry on a parchment-lined baking pan. Roll to remove any creases and to elongate slightly. Brush the surface with egg wash, and sprinkle on remaining herbs
• Spread mushrooms evenly over first 3/4 of pastry, leaving a 1-inch border around edges.
• Flip over edge nearest to you, and lay it on the top 1/4 so that puff pastry touches puff pastry, encasing mushrooms completely in a cylinder. Don't roll in pinwheel fashion for strudel because the puff pastry in the interior will never bake, and it will become gummy.
• Move strudel to the center of baking pan and tuck in ends. Brush entire surface with egg wash.
• Using the back of a knife, run crisscross pattern over strudel. If desired, add cut-out leaves, flowers, and vines from a portion of the second sheet of puff pastry. (Frozen grocery store puff pastry typically comes two sheets to a box). Egg wash the designs.
• Bake until golden brown and puffed, anywhere from 15 to 30 minutes, depending on your oven. Let rest at least 2 minutes before slicing with a serrated knife.

---

This article and recipe adapted from thespruceeats.com

Related Posts