Mushroom and goat cheese strudel

Mushroom and goat cheese strudel

SERVES 4 60 minutes
FiveStar: 
Average: 5 (4 votes)

INGREDIENTS

For the filling and wrapping

  • 30 gr. olive oil
  • 250 gr. onions, minced 
  • 10 gr. garlic cloves, minced 
  • 200 gr. Mavrodaphne (sweet red wine)
  • 2 gr. thyme, minced
  • 200 gr. fresh goat cheese, crumbled
  • 300 gr. mushrooms, sautéed 
  • 120 gr. butter, melted
  • 2 eggs, beaten 
  • 300 gr. phyllo pastry sheets
  • salt

For the sautéed mushrooms

  • olive oil, for the frying
  • 500 gr. button mushrooms, cleaned and chopped in quarters
  • 250 gr. oyster mushrooms, chopped in large pieces
  • salt

DIRECTIONS

For the filling and wrapping

Bring a pan to medium heat, add the olive oil and cook the onions until really soft. Season with salt, add the garlic and once fragrant, add the sautéed mushrooms.

Pour in the Mavrodaphni wine, increase the heat and cook until the liquids are fully absorbed.

Set the mixture aside to cool.

Add the thyme and the goat cheese, combine well and taste for salt.

Cut the phyllo into 30 strips, 16 cm. wide each and lay a strip on a flat surface.

Coat the whole surface of the strip with butter using a basting brush, top with a second strip on top and brush it with butter too.

Set the remaining strips aside, covered with a cloth.

Place some filling, approx. 40 gr., on the bottom part of the strip.

Fold the right and left sides of the phyllo over, forming an envelope. Roll the filling towards the upper end of the phyllo, forming a tight roll. 

Brush the roll with egg and place on a baking dish lined with parchment paper.

Repeat the process until the filling is over.

Bake in preheated oven at about 170 degrees C for about 15 minutes, until the phyllo is golden brown and crisp.

For the sautéed mushrooms

Bring a pan to very high heat and add olive oil up to half the height of the mushrooms. 

Fry the two kinds of mushrooms separately, stirring frequently.

All mushrooms must touch the surface of the pan, so don’t fill the pan with too many.

Once golden brown, stain the mushrooms, drain on absorbent paper and season with salt. 

Let cool at room temperature for a few hours or place in the fridge.

For the filling and wrapping

  • 30 gr. olive oil
  • 250 gr. onions, minced 
  • 10 gr. garlic cloves, minced 
  • 200 gr. Mavrodaphne (sweet red wine)
  • 2 gr. thyme, minced
  • 200 gr. fresh goat cheese, crumbled
  • 300 gr. mushrooms, sautéed 
  • 120 gr. butter, melted
  • 2 eggs, beaten 
  • 300 gr. phyllo pastry sheets
  • salt

For the sautéed mushrooms

  • olive oil, for the frying
  • 500 gr. button mushrooms, cleaned and chopped in quarters
  • 250 gr. oyster mushrooms, chopped in large pieces
  • salt

For the filling and wrapping

Bring a pan to medium heat, add the olive oil and cook the onions until really soft. Season with salt, add the garlic and once fragrant, add the sautéed mushrooms.

Pour in the Mavrodaphni wine, increase the heat and cook until the liquids are fully absorbed.

Set the mixture aside to cool.

Add the thyme and the goat cheese, combine well and taste for salt.

Cut the phyllo into 30 strips, 16 cm. wide each and lay a strip on a flat surface.

Coat the whole surface of the strip with butter using a basting brush, top with a second strip on top and brush it with butter too.

Set the remaining strips aside, covered with a cloth.

Place some filling, approx. 40 gr., on the bottom part of the strip.

Fold the right and left sides of the phyllo over, forming an envelope. Roll the filling towards the upper end of the phyllo, forming a tight roll. 

Brush the roll with egg and place on a baking dish lined with parchment paper.

Repeat the process until the filling is over.

Bake in preheated oven at about 170 degrees C for about 15 minutes, until the phyllo is golden brown and crisp.

For the sautéed mushrooms

Bring a pan to very high heat and add olive oil up to half the height of the mushrooms. 

Fry the two kinds of mushrooms separately, stirring frequently.

All mushrooms must touch the surface of the pan, so don’t fill the pan with too many.

Once golden brown, stain the mushrooms, drain on absorbent paper and season with salt. 

Let cool at room temperature for a few hours or place in the fridge.

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@Yiannis Lucacos

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