Active time: 40 minutes Total time: 1 hour
This showstopper vegetarian entrée is a savory spin on apple strudel, with sautéed mushrooms, chestnuts and goat cheese taking the place of fruit. The strudel can be made up to 6 hours in advance and baked right before serving, so it’s a great option for a dinner party. Serve with a baby kale salad tossed with a creamy tahini dressing for a complete meal.
Mushroom and Chestnut Savory Strudel
Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1/2 pound (227g) portobello mushrooms, chopped
- 1/2 pound (227g) shiitake mushrooms, caps sliced, stems discarded
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup (60ml) dry white wine or sake
- 3/4 cup (100g) roasted chestnuts, chopped and peeled (see note)
- 1/2 cup (85g) crumbled goat cheese
- 12 sheets phyllo dough, defrosted if frozen
- 3 tablespoons melted ghee
- 1/2 cup (28g) fresh dark rye or whole-wheat breadcrumbs
Directions
Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper and set aside. In a large sauté pan or skillet, heat the oil over medium high heat. Add the onion and sauté until it begins to soften, 3 minutes. Add the mushrooms, thyme, rosemary, salt and pepper. Continue to cook, stirring occasionally, until the mushrooms have given off their liquid and begin to brown, 6 minutes. Add the wine and cook until evaporated, 1 minute. Pour the mushroom mixture into a large bowl, add the chestnuts and let mixture cool for 10 minutes.
In a small bowl, combine the remaining olive oil with the melted ghee. Place one piece of phyllo dough with the long side facing you on a large cutting board. Brush with some of the ghee mixture and sprinkle evenly with a few teaspoons of the breadcrumbs. Top with another sheet of phyllo dough, brush with a little ghee, and sprinkle with a few teaspoons of the crumbs. Repeat with remaining phyllo sheets; do not add crumbs to the final sheet.
Transfer the stack of buttered phyllo sheets to the prepared baking sheet with the long side facing you. Spoon the mushroom filling in a line about 1 inch from the edge closest to you. Sprinkle the cheese over the mushroom mixture. Bring the edge closest to you up and over the filling and roll up into a long, tight cylinder. Place seam-side down in the center of the baking sheet. Brush the outside of the strudel with any remaining oil. (The strudel can be refrigerated at this point for up to 8 hours before baking.)
Bake until crisp and browned, 25 minutes. Transfer strudel to a platter and let cool 5 minutes before slicing with a serrated knife.
Note: Peeled and roasted chestnuts are available in well-stocked supermarkets in the baking aisle, substitute 1/2 cup roasted walnuts or hazelnuts if you like.
Serves: 6 | Serving Size: 1/6 of recipe
Nutrition (per serving): Calories: 309; Total Fat: 17g; Saturated Fat: 7g; Monounsaturated Fat: 5g; Cholesterol: 7mg; Sodium: 169mg; Carbohydrate: 30g; Dietary Fiber: 4g; Sugar: 5g; Protein: 8g
