This Creamy Mushroom Strudel is a delicious special occasion entree that’s sure to impress your guests this holiday season and beyond!
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With the holidays approaching, I am starting to think about all the specials meals I will be sharing with my family and friends.
I love putting a little extra effort into these meals. It’s fun to cook something a little fancy that will impress your guests, isn’t it?
This Creamy Mushroom Strudel is exactly the kind of meal I like to serve around the holidays. With their layers of crispy, flaky phyllo dough surrounding a rich mushroom filling, these vegetable strudels are what holiday meals are made of!
Even my husband, an avowed mushroom hater, loves these tasty vegetarian strudels. And if I can convince him, then these mouthwatering strudels are sure to be a hit with your friends and family, too!
How to Make Mushroom Strudel
This recipe for mushroom strudel takes a little time to prepare, but each step is quite easy. Plus, a lot of the process is hands off which leaves you plenty of time to prepare the rest of your meal!
The first step in this Creamy Mushroom Strudels recipe is to prepare the mushrooms. You’ll start by sauteing a couple shallots, and once they’re translucent, you’ll add two pounds of mushrooms. Feel free to use any kind of mushrooms that you’d like. I used a mix of white and brown, but wild mushrooms would be delicious!
Make sure to use your biggest skillet for the mushrooms, because they’re going to release a lot of liquid … at least 12-inches (I love my Calphalon nonstick fry pan!). If you don’t have a large pan, cook the mushrooms in two batches instead.
You’ll want to cook those mushrooms until all their liquid is totally evaporated (this takes some time, so be patient), and they’re starting to brown. Then, you’ll mix in cream cheese and sour cream for creaminess (light version are okay, but I wouldn’t use nonfat) and chopped parsley and green onion for a little flavor kick.
You’ll layer the sheets of phyllo dough together, brushing in between with butter … follow my tips in the next section for working with and layering the phyllo dough. It’s not as tricky as you’d think, I promise!
Once your dough is ready, it’s time to roll up these phyllo mushroom strudels. The process similar to how you’d roll up a burrito (see below) … nothing complicated!
Bake these Creamy Mushroom Strudels until they are golden brown all over. You won’t believe how crispy these savory phyllo pastries get!
Tips for Working with Phyllo Dough
Have you ever used phyllo dough? It’s the secret to the light flaky layers in these individual mushroom strudels.
Phyllo (also called filo or fillo) is a super thin unleavened dough that’s used for making pastries. It’s popular in Middle Eastern and Balkan cooking, and you may have tried it in dishes such as spanakopita, baklava, or borek.
If you’ve never worked with phyllo before, it may seem a little intimidating. But as long as you follow a few simple tricks, you’ll find that working with phyllo dough can be pretty easy.
- Thaw the phyllo dough overnight in your refrigerator.
- Make sure your filling is ready to go before unwrapping the dough, because phyllo dough dries out quickly.
- Unroll the dough on a flat surface. Then, cover it with waxed paper or plastic wrap, followed by a damp towel. This will keep it from drying out.
- Place one sheet of dough on your work surface, then immediately recover the unused phyllo dough.
- Brush the sheet of dough lightly with butter (a silicone pastry brush works perfectly), then top with another sheet of dough. The butter adds a little moisture (and flavor) to the dough, which makes rolling later easier, and helps find the layers of dough together. Repeat this process until you have enough layers, and always keep the unused dough covered when you’re not using it.
- Don’t worry if you get a few rips or tears. Since you’re layering multiple sheets of dough together, you won’t notice these small faults in the finished recipe.
- Work quickly!
What to Serve with Mushroom Strudel
I served my vegetarian strudel recipe with a simple side of steamed green beans. It would also pair great with a salad too though, like this Kale and Brussels Sprout Salad, Roasted Butternut and Gorgonzola Salad, Shredded Brussels Sprout Salad, or this Roasted Pumpkin Salad.
If you’re looking for other impressive vegetarian entrees, try my Butternut Squash Lasagna with Kale and Mushrooms, Fettuccine Alfredo with Asparagus and Sundried Tomatoes, Moroccan Spiced Vegetarian Cabbage Rolls, or my Cranberry Sage Stuffed Acorn Squash.
Looking for more mushroom recipes? Try these!
Creamy Mushroom Strudel
- nonstick cooking spray
- 2 teaspoons extra virgin olive oil
- 2 medium shallots, diced (about 1/2 cup)
- 2 pounds sliced mushrooms
- 4 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1 tablespoon chopped flat leaf parsley
- 1 large green onion minced (green part only)
- 20 sheets
phyllo doughthawed (half a 1-pound package)
- 1/4 cup melted butter
- Preheat oven to 375 degrees. Spray a large baking sheet with nonstick spray; set aside.
- Heat olive oil in a large skillet (12-inch diameter or larger) over medium-high heat.
- Add shallots to oil and season with salt and pepper. Cook until they start turning translucent, stirring frequently (a couple minutes).
- Add mushrooms to shallots, mixing well. Cook until liquid released from mushrooms has totally evaporated and mushrooms are beginning to brown, about 20 minutes.
- Remove mushrooms from heat and season generously with salt and pepper.
- Stir cream cheese into mushrooms, mixing until completely incorporated; then, mix in sour cream, parsley, and green onion. Season mixture generously with salt and pepper to taste. Set aside.
- Lay one sheet of phyllo dough on a flat surface. Cover unused dough with waxed paper (or plastic wrap), and then a damp towel. Brush dough lightly with butter, then top with another sheet of phyllo. Add two more layers of dough, brushing with butter in between the layers (always keeping unused phyllo covered). Then, top with one more sheet of dough. Do no brush this last layer with butter. (You should have 5 layers of dough.)
- Cut rectangle of phyllo in half so you have two squares. Top one square with 1/8 of the mushroom filling, about one inch from one of the edges.
- Turn the bottom edge of dough up over filling, then fold in sides. Roll up dough and filling (similar to how you would a burrito) and place seam side down on baking sheet.
- Brush top of strudel with butter, then repeat process with remaining dough and filling. You should have 8 strudels.
- Bake strudels for about 35 minutes or until golden brown all over.
- Serve strudels hot. Enjoy!
What is your favorite special occasion meal?