This tasty vegetarian strudel is a spin on sweet apple rolls. It uses mushrooms, chestnuts, and goat cheese for a rich, savory flavor. You can make the filling ahead of time and bake it just before serving.
Active time: 40 minutes | Total time: 1 hour
Mushroom & Chestnut Savory Strudel
Ingredients
- 1 ½ tbsp olive oil
- 1 medium onion, thinly sliced
- ½ lb (227 g) portobello mushrooms, chopped
- ½ lb (227 g) shiitake mushrooms, caps sliced
- 1 tbsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup (59 g) dry white wine or vegetable broth
- ¾ cup (107 g) roasted chestnuts, chopped
- ½ cup (70 g) crumbled goat cheese
- 12 sheets phyllo dough, thawed
- 4 tbsp melted ghee (or butter)
- ½ cup (20 g) dark rye or whole‑wheat breadcrumbs
Directions
- Preheat the oven to 400 °F (204 °C). Line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium‑high heat. Add the onion and cook 3 minutes until it softens.
- Add both mushrooms, thyme, rosemary, salt, and pepper. Stir and cook about 6 minutes until the mushrooms release liquid and start to brown.
- Pour in the wine (or broth) and simmer 1 minute until it evaporates. Transfer the mixture to a bowl, stir in chestnuts, and let cool 10 minutes.
- Lay one phyllo sheet on a clean surface, brush with melted ghee, and sprinkle a little breadcrumb. Repeat with the remaining sheets, brushing each layer and adding breadcrumbs, except for the top sheet.
- Place the layered phyllo on the prepared baking sheet. Spoon the mushroom filling in a line about 1 inch from the edge nearest you. Sprinkle goat cheese over the filling.
- Fold the nearest edge over the filling, then roll tightly into a cylinder. Turn the roll seam‑side down, brush the outside with any remaining ghee.
- The rolled strudel can rest in the refrigerator for up to 8 hours before baking, if needed.
- Bake for 25 minutes, or until the pastry is golden and crisp. Let it rest 5 minutes, then slice with a serrated knife.
Tip: If you can’t find roasted chestnuts, use roasted walnuts or hazelnuts instead.
Serves: 6 | Serving size: One 2‑inch slice
Nutrition per serving: 404 kcal, 19 g fat, 51 g carbs, 10 g protein, 3 g fiber.