This vegetarian mushroom strudel is a brilliant recipe to make for a dinner party or just a special dinner at home. With a mushroom and cream cheese filling wrapped in crispy filo pastry it makes a delicious and impressive main course.
I have a weakness for pastry. Any type of pastry. I grew up eating pies and quiches a few times a week and so I can't resist making things like this every now and again. I'll admit that I wasn't eating filo pastry as a child but it still reminds me of the type of food I used to love.
So this month when I received my Secret Recipe Club assignment, Corey at Learning Patience, it was this delicious savoury mushroom strudel that caught my eye first. Corey comes from the US, has just spent 4 years living in Trinidad and has recently moved to London. Like me she also loves running but is far more dedicated than I am. I really need to get back to it as I've been a bit lazy over the past month.
Anyway, back to the strudel recipe, Corey made it for a pre-birthday celebration and so if a crowd of people loved it then it had to be good and I know I'd love to nibble on slices of it at a party. I just made it for me and my husband. I suspected it would be too good to share with everyone else and I was right! The mushroom and cream cheese filling is deliciously creamy and a great contrast to the crisp pastry. The breadcrumbs sprinkled between each layer added a bit of extra crunch too. It kept well in the fridge and was just as tasty reheated the next day.
If I hadn't made the mushroom strudel I would probably have made Italian Slow Cooker Pork Chops - I still might. They sound so good and I love using my slow cooker at the moment.
- 1 tbsp olive oil
- 1 onion diced
- 1 garlic clove
- 500 g mushrooms diced
- Pinch salt
- Pinch black pepper
- 120 g cream cheese
- 50 g butter
- 120 g filo pastry
- Put a little oil in a large frying pan and cook the onion until softened then add the garlic and mushrooms. The mushrooms will shrink and let out some water as they cook. Continue to cook until the pan goes dry. Then leave to cool.
- Using a fork mash the mushroom mixture into the cream cheese and season with a little salt and black pepper.
- Put the butter in a bowl and melt it in the microwave.
- Put a sheet of clingfilm or a clean tea towel on the work surface. Lay a sheet of filo on top and brush with the melted butter. Scatter a few breadcrumbs on the top and then lay another sheet of filo on top. Repeat the layering process by brushing with butter and scattering with breadcrumbs until all the sheets of filo have been used up.
- Put the cream cheese mushroom mixture onto the filo pastry in a line about 4cm from one of the long sides. Leave a gap of about 4cm at each end too.
- Fold over the two ends first. Then using the cling film or tea towel to help, gently roll the strudel up. Brush a little of the butter over the top of the strudel and sprinkle with a few more of the breadcrumbs.
- Bake in the oven at 200°C for about 20 minutes. Leave to cool a little before serving but serve warm.
More recipes you might like
Why not check out these potato and pea samosas with filo pastry?
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Do let me know if you make this mushroom strudel or any of my other recipes. I love to get feedback from readers.
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