Strudel is a traditional dessert originating from Central Europe, particularly associated with Austrian cuisine. Originally, strudel became popular as a sweet pastry filled with apple; however, savory versions have also gained great prominence, such as mushroom strudel. In different Latin American countries, this dish is simply known as "strudel," although in some places its name may vary depending on the filling or the local adaptation it has been given. This dish represents a cultural fusion between European tradition and local ingredients easily found on the continent.
Savory strudel is part of the gastronomy of many Latin American countries thanks to the European influence received over the centuries. In Mexico, for example, it can be enjoyed in gourmet bakeries and restaurants that appreciate international cuisine, while in countries like Argentina and Chile, this type of recipe appears on menus that combine fresh ingredients and intense flavors. The crispy consistency and juicy filling make mushroom strudel a delicious option for those seeking savory dishes with an elegant presentation.
How to Prepare Mushroom Strudel
Mushroom strudel is a savory dish that combines the crispy texture of phyllo dough with a creamy and flavorful filling. To prepare it, you will need fresh ingredients such as mushrooms, onion, red bell pepper, garlic, and herbs, in addition to delicious cheeses and ham that will add a special touch to the dish. Below, we show you step by step how to prepare this delicious strudel.
Ingredients:
Butter, Onion, Sweet red bell pepper, Garlic cloves, Mushrooms, Salt, Pepper, Thyme, Lemon juice, Black Forest ham, Mozzarella cheese, Fresh parsley, Fine breadcrumbs, Phyllo dough sheets, Clarified butter, Dijon mustard, Parmesan cheese.
In a large skillet, melt 3 tablespoons of butter over medium heat.
Cook the onion, red bell pepper, and garlic until soft, about 5 minutes.
Add the mushrooms.
Increase the heat to medium-high and cook, stirring often, until the mushrooms are tender and all the moisture has evaporated.
Season with salt, pepper, thyme, and lemon juice.
Remove from heat.
Incorporate the ham, mozzarella cheese, parsley, and breadcrumbs.
Taste and adjust seasoning.
Let cool.
Divide the mushroom filling into two portions.
Lightly brush 4 sheets of phyllo dough with melted butter.
Stack them neatly on top of each other.
About 1 inch from one long edge of the phyllo dough, spread half of the mustard in a 2-inch wide strip, leaving a 1-inch border on both sides.
Over the mustard, spread half of the mushroom filling.
Sprinkle the filling and the phyllo dough with half of the Parmesan cheese.
Fold the bottom edge of the dough over the mushroom filling.
Fold the side edges and brush the exposed phyllo dough on the bottom and edges with butter.
Roll, like a jelly roll, loosely but compactly.
Place seam-side down on a baking sheet.
Repeat with the remaining phyllo dough, butter, filling, and Parmesan cheese.
Brush the top with butter.
With a sharp knife, make 8 diagonal cuts on the top of each roll, cutting through the top 2 layers of phyllo dough.
Bake at 190 degrees Celsius for approximately 25 minutes or until the dough is golden and crispy.
Let cool for about 5 minutes before cutting.
