Ingredients with Measurements:
- 1 package of phyllo dough
- 1/2 cup of unsalted butter, melted
- 1 pound of mushrooms, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried rosemary
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of Emmentaler cheese, grated
- 1/4 cup of breadcrumbs
Special equipment needed:
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms, onion, garlic, thyme, rosemary, salt, and pepper. Cook for 10-15 minutes or until the mushrooms are tender and the liquid has evaporated. Remove from heat and let cool.
3. On a clean surface, lay out a sheet of parchment paper. Place a sheet of phyllo dough on top and brush with melted butter. Repeat with 3 more sheets of phyllo dough, brushing each layer with melted butter.
4. Sprinkle breadcrumbs on top of the fourth layer of phyllo dough. Spread the mushroom mixture on top of the breadcrumbs. Sprinkle the grated Emmentaler cheese on top of the mushroom mixture.
5. Layer 4 more sheets of phyllo dough on top of the cheese, brushing each layer with melted butter.
6. Roll up the strudel, tucking in the ends as you go. Place the strudel on a baking sheet lined with parchment paper.
7. Brush the top of the strudel with melted butter.
8. Bake for 30-35 minutes or until the strudel is golden brown.
9. Let the strudel cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 25g
Saturated Fat: 15g
Cholesterol: 70mg
Sodium: 550mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 2g
Protein: 12g
Substitutions for ingredients:
- Emmentaler cheese can be substituted with Gruyere cheese.
- Mushrooms can be substituted with spinach or kale.
Variations:
- Add cooked bacon or ham to the mushroom mixture for a meatier strudel.
- Add chopped walnuts or pecans to the mushroom mixture for a crunchier strudel.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent the strudel from drying out.
- Let the mushroom mixture cool completely before spreading it on the phyllo dough to prevent the dough from getting soggy.
- Use a sharp knife to slice the strudel for a clean cut.
Storage instructions:
- Store leftover strudel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Place the leftover strudel on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the strudel on a platter with a garnish of fresh herbs or sliced mushrooms.
Garnishes:
- Fresh herbs such as parsley or thyme
- Sliced mushrooms
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted carrots and parsnips
Troubleshooting advice:
- If the phyllo dough tears, patch it up with a piece of another sheet of phyllo dough and brush with melted butter to seal.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to prevent foodborne illness.
Food history:
- Strudel is a traditional pastry from Austria and is typically filled with fruit or cheese.
Flavor profiles:
- The Emmentaler cheese adds a nutty and slightly sweet flavor to the strudel, while the mushrooms add an earthy and savory flavor.
Serving suggestions:
- Serve the strudel as a main dish for a vegetarian meal or as an appetizer for a party.
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Region: Austrian