Sausage Mushroom Strudels Recipes

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MUSHROOM STRUDEL



Mushroom Strudel image

Provided by Gael Greene

Categories     Cheese     Mushroom     Appetizer     Side     Bake     Christmas     Cocktail Party     Easter     Thanksgiving     Quick & Easy     Cream Cheese     Birthday     Shallot     Phyllo/Puff Pastry Dough     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

2 lbs. mushrooms
1/4 cup minced shallots or green onions
6 tbsp butter
2 tbsp oil
Salt and pepper
2 8-oz packages cream cheese
8 sheets frozen strudel or filo dough, 16 inches x 22 inches
3/4 cup melted butter
Bread crumbs

Steps:

  • Preheat oven to 400°F.
  • Mince mushrooms and squeeze them dry in the corner of a towel.
  • Sauté with minced shallots or green onions in butter and oil over moderately high heat, stirring frequently. Cook until pieces separate and the liquid has evaporated. Season to taste with salt and pepper. Blend in cream cheese.
  • Spread a sheet of strudel or filo dough on a damp towel, narrow end toward you. Brush with melted butter and sprinkle on bread crumbs. Repeat with second and third sheets, stacking them on top of the first sheet, then butter, but do not crumb fourth sheet. Put half the mushroom mixture on narrower edge of the dough, leaving a 2- to 3-inch border at the sides. Fold in the sides, then, using the edge of the towel, roll. Prepare the second strudel.
  • Put strudels on buttered baking sheet and brush with melted butter. Bake in oven until brown (about 20 minutes). The strudel cuts easily with shears. Strudel can be made and baked ahead, stored in the refrigerator or in the freezer overnight, and then reheated.

MUSHROOM SAUSAGE SPINACH STRUDEL RECIPE



mushroom sausage spinach strudel Recipe image

Provided by momofsixplus1

Number Of Ingredients 11

3 tbl olive oil
1 small onion, chopped
1/4 lb fresh mushrooms, sliced
1/4 cup chopped red bell pepper
1 clove garlic, minced
1/2 lb bob evans original recipe roll sausage, cooked and drained
1/2 lb fresh spinach, washed, chopped and drained
1/4 cup shredded swiss cheese
4 sheets of phyllo dough-thawed per pkg directions
1/4 cup butter or margarine, melted
3 tbl dry bread crumbs

Steps:

  • heat oil in medium skillet over medium heat until hot. add onions, mushrooms, red pepper and garlic, cook and stir until vegetables are soft. stir in sausage, spinach, cheese, salt and pepper; cook until vegetables are tender. set aside until cool. preheat oven to 375. place 1 phyllo sheet on work surface. brush entire sheet with some melted butter and sprinkle 1/4 of bread crumbs.(cover remaining sheets with damp towel) repeat layers three times. spread sausage mixture over top; roll up, starting at one short side until long roll forms. place on baking sheet. brush with remaining butter, bake 15 minutes or until golden. let stand 5 min. cut into 1 inch slices. serve hot. refrigerate leftovers.

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