I have always liked strudels. With snow flurries in the air and temperatures dropping, I’m craving hot, hearty food straight from the oven. If it involves puff pasty and mushrooms, even better! This savoury mushroom strudel recipe is scrumptious mushroom perfection wrapped in golden puff pastry. It warms you up from the inside, fills you up without making you ill, and is incredibly easy to make.
You will need:
- One package of puff pastry, defrosted (I move mine from freezer to fridge the night before and it’s good to go the next day)
- One cooking onion, diced
- 1-2 leeks, chopped (depending on how big they are)
- 1-2 pints of mushrooms, sliced (depending on how much you like mushrooms)
- Seasonings to taste (I use salt, pepper, and any number of traditional Italian herbs)
- An egg for the egg wash
How to Make the Mushroom Strudel:
Preheat the oven to 375F.
Start off with the good ol’ cooking onion and sauté over med-low heat with a bit of olive oil until softened. You’ll want a big frying pan for this if you don’t want to do it in batches because leeks and mushrooms take up a lot of volume before you cook them down. A big skillet will just make your life easier when it comes to mixing it all up.
To the onions, add a good 4-5 cups of chopped leeks (white and light green parts only) and continue cooking until leeks are softened. Once the leeks are softened, add the mushrooms and whatever seasoning you’re using and continue cooking until mushrooms cook down a bit and turn nice and golden.
There shouldn’t be any liquid in your pan but if there is, you can add a bit of flour to soak it up. Just be sure to mix it in thoroughly. Set the pan aside to cool while you roll out the puff pastry.
For the pastry, generously flour your work surface and rolling pin. Roll the puff pastry to a size that’s about the length of a cookie sheet and a bit wider on each side. You don’t want it too thin so it doesn’t tear but keep in mind that it puffs up, so don’t leave it too chunky.
Line a baking sheet with parchment paper, roll your pastry onto the rolling pin, and transfer it onto your cookie sheet. The pastry dough will hang over the sides of the baking sheet but that’s ok. In fact, it’s what you want. You’re good!
Now, get your filling and spread it evenly on the pastry. You want to take up about half of the total width, right down the middle, and leave a good margin near the top and bottom edges too.
Lightly beat an egg and lightly brush the edges of the pastry with it all the way around. Fold over the top and bottom edges, pinching the edges closed. Now folder over the two long sides and pinch closed in the middle. Flatten the seam and brush all over with the egg wash.
Bake at 375F until puffed up and nicely browned, about 30-40 mins depending on your oven. The filling is ready to eat, so once the pastry is where you want it, you’re good to go. The hard part is letting it rest a little before slicing it open. It will slice better if you wait 5-10 minutes.
I like serving it with maple roasted root vegetables (since I can cook them at the same time and the oven is already on), as well as a fresh green salad for freshness. Or you could just split it with your loved one and stuff yourself silly.
Either way, enjoy!