Mushroom Strudel - Kraft Recipes Top
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Mushroom Strudel

 Pond Lady
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What You Need

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Make It

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  • Strudel:
  • Preheat oven to 400. Take 3 sheets of phyllo at a time from their package; keep the remaining sheets tightly wrapped. Brush 1 sheet on both sides with melted butter, then place it on top of another sheet, and cover with a third. Repeat 3 times, to make 4 stacks of triple-layer phyllo. Cover with a damp cloth while you prepare the filling.
  • Filling:
  • Make sure the mushrooms are dust- and sand-free, wash if necessary (it rarely is), and trim if need be. Cook the onion in the butter and, when soft, add the mushrooms with the nutmeg. Sauté for 3 to 4 minutes. Add the sherry and evaporate the alcohol by cooking over low heat for 2 to 3 minutes. Stir in the flour, marjoram, and some salt and pepper, and let cool. The mixture will be moist.
  • Grease a baking sheet with butter and lay one of the 4 stacks of phyllo on it. Brush the edges with beaten egg. Put one-fourth of the mushroom mixture on the center of the phyllo and add 1 Tbsp. parmesan. Fold in the sides, then fold over and over into a neat parcel. Brush with beaten egg, turn over so that the seam is on the bottom, and brush with egg again. Repeat to make 3 more strudels.
  • Bake in the preheated oven for 15 minutes. Serve warm.


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