Mushroom Strudel with Sour Cream and Fresh Dill

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This is a favorite recipe with family and friends and works equally well as an appetizer or a side dish. I usually make it as a strudel and cut it into slices to serve but it can also be made into individual triangle or it can be made in muffin tins (full size or mini) for little “purses” or bite-sized tarts. No matter how you shape it the buttery, flaky, crunchy goodness blends with the creamy, savory mushroom filling for perfectly heavenly mouthfuls. Make a lot. Your guests will love it!

Mushroom Strudel with sour cream and fresh dill

2lbs of assorted fresh mushrooms (I like to use a mix of crimini, shitaki and button but any combination will work)

1 stick unsalted butter, melted

1 package of frozen filo dough, thawed

1/2 cup bread crumbs (I use unseasoned but add a teeny bit of black pepper and garlic powder)

1 bunch fresh dill

salt and pepper to taste

olive oil for sauteeing

Preheat oven to 400F (if you plan to bake this right away, if you’re making it ahead, preheat oven before you put strudel in to bake)

Brush the mushrooms clean and slice them into uniform slices. Heat a few tablespoons of olive oil in a large sauce pan and saute the mushrooms until they are cooked down and have released their moisture. You don’t want them dried out but you do want to make sure they’re nicely cooked and all the water has been released and has evaporated (you don’t want moisture ruining your pastry dough).

Spoon the mushrooms out of the saute pan with a slotted spoon. Add salt and pepper to taste. Set aside to cool. While it’s cooling, rinse and finely chop your fresh dill. You want to add this to taste as well but I’d say you’ll need several tablespoons or more. Add a generous spoonful of sour cream to the mushrooms along with the chopped dill. Stir. It should be creamy and the consistency of a very thick dip/spread. Taste it to see if you want to add more dill. Once you get it to the right flavor set it aside to come to room temperature.

Melt a stick of butter. Set up your work space with your roll of filo dough (keep it covered with a damp towel whenever you’re not using it so it doesn’t dry out—there are tips about this on the box).

Place a cookie sheet on your work space and put down a layer of filo dough. Brush it quickly and evenly with a thin layer of melted butter. Sprinkle on a tablespoon or two of bread crumbs then add another layer of filo dough. Repeat until you have 6-8 layers of dough. Spoon the mushroom filling down the center of the dough and roll it like a jelly roll. Make sure to tuck the ends under then carefully flip the roll over enough that the seam is facing down. brush the whole loaf with a final coating of melted butter. If you’d like to, for decoration, you can place some more chopped dill or even a few sprigs atop the roll and brush them with butter to keep them in place.

If you have used a small box of dough or made a lot of mushrooms you may have enough ingredients to repeat this process. If you do, go ahead and do it all again!

At this point you can refrigerate the studel (if you’re going to serve it later that day) or you can freeze it for use another time.

When you are ready to bake it, place it in the preheated oven and bake for approximately 20 minutes, or until the loaf is a golden brown color. Allow to cool at least a little before slicing and serving. May be served at room temperature.

Refrigerate any leftovers and reheat to serve.

To make individual filled triangles, prepare the filo dough as above but use a pizza cutter or sharp knife to cut the dough into long rectangles. Put a spoonful of mushrooms at one end of the rectangle then fold the dough over into triangles again and again until you’ve reached the end and have a neat triangle packet. Brush the whole top and any seams with butter. Repeat with remaining dough and filling. Bake until golden brown.

To use muffin tins, prepare the dough as above. Spray the muffin tins with non-stick cooking spray or brush each tray with melted butter. Prepare the filo dough as above but once it is layered cut the dough into square that are slightly larger than the size of the muffin cup. Press a layered square of dough into each cup, fill with mushroom, tuck the corners down on top of the filling to cover it, brush with butter. Bake until golden. Allow to cool slightly then gently pop each one out of the muffin pan with a spoon or dinner knife, being careful not to pierce the crispy crust.


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7 Responses to Mushroom Strudel with Sour Cream and Fresh Dill

  1. Carol L says:

    Love the Holiday Hop and these recipes. This looks delicious. I really like mushrooms so it’s a perfect recipe for me. Have a Happy New Year.

  2. Emily says:

    Weight loss for me, I have to get healthy

  3. bn100 says:

    to read more books

  4. Carolyn J says:

    Weigh lost is needed

  5. Bette Hansen says:

    This looks amazing. Can’t wait to try this recipe. Thanks!

  6. Marcy Shuler says:

    I want to get my home more organized.

  7. Linda Kish says:

    My goal is to remain heart healthy all year.

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