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Mushroom Strudel

20 mins
20 mins
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When the autumn begins, the first mushrooms come to us. Going to the market and meeting some of the best varieties has a special fascination on me. Those portions of nature with their smells and colors, make me travel to the mountain without moving from the place.


3 portions
  • 3 leek, or 3 chopped shallots
  • 1/2 packages fresh chives
  • 1 kilo oyster mushroom, different varieties
  • 200 grams cured ham, chopped
  • 1 egg
  • 6 leaves pasta, edge
  • 50 grams butter
  • 100 grams foie gras
  • black pepper, whole rose
  • 250 milliliters beef broth
  • 200 milliliters liquid whipping cream
  • 1/2 packages fresh chives


First of all, pre heat the oven to 180ºC and, meanwhile, chop the leeks and / or shallots and chives.
In a large skillet, sauté leeks or shallots in medium heat. Add the mushrooms and sauté well until the vegetables are soft but not golden. If the mushrooms are frozen, do not thaw them before, but we can throw them directly. Sauté over medium heat until all the liquid has evaporated.
Cut the foie into three pieces and in a dry pan over a high heat, seal the three pieces of foie on both sides for about 20 seconds. Once the liquid from step 2 has evaporated, add the chopped ham and toss for a minute. Next, add the chopped chives and sauté for another minute over medium heat. Add a little ground black pepper and rectify with salt. We extinguish the fire and reserve the filling in the heat of the pan.
Next, we assemble the strudel. To do this, we introduce the butter in a bowl and melt it in the microwave at maximum power by covering the container with plastic film so that it does not splash.
It is very important to work quickly the filo paste at the time of painting it with butter and superimposing the sheets. This is because being so thin, it dries quickly in contact with the air. When we are going to close the pasta package, we have to be very careful to do it well so that it does not break during baking.
We grab a sheet of phyllo dough with care that it does not break (if it breaks a bit, nothing happens, because we are going to overlap at least 6 sheets). We place the sheet on a flat surface. With the help of a kitchen brush, we paint with the melted butter the surface of the sheet. When it is fully painted, we place another sheet of phyllo dough on it and paint it again with butter. Repeat these steps until you have a total of 6 sheets of phyllo dough superimposed one on top of the other.
We move the phyllo dough to a baking tray protected with parchment paper. Next, we put the mixture of the mushrooms and the piece of foie distributed in the center of the dough, leaving room to be able to bend the edges of the dough inwards.
We begin to roll them at one end to form a kind of package, the sides are bent inside. When we finish the package, we give small cuts diagonally and paint with beaten egg.
Bake at 180ºC for about 15-20 minutes until golden brown.
While the strudel is baked, we proceed to make the sauce. To do this, put in a saucepan to heat over medium heat the cream with the broth of meat concentrate until it boils. Add the chopped chives and the pink pepper, let it boil over medium heat until it reduces by half. It will be a very concentrated sauce. Rectify salt if necessary.
Once the strudel is golden, we remove it from the oven and with the help of a serrated knife and very delicately so that it does not break, we cut it in portions.
We place a piece on a plate and cover it with a little sauce. We can decorate it by placing a sprig of chives or parsley on top.


Serve them fresh from the oven with a salad of rocket and tomato.


We can make this recipe with the mushrooms or that we like the most. I use perrechicos mushrooms and thistle mushrooms. We can also add mushrooms and escalonias. If we have leftover sauce, we can take advantage of it to dress a pasta dish, like macaroni or spaghetti.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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