Mushroom strudel
Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski
Strudel reinvented with a savoury mushroom and cheese filling, this delightful recipe is sure to become your holiday appetizer must-have. Prepared ahead, you will always be ready for a last minute potluck or a holiday get-together.
Ingredients
1 cup cream cheese
1 teaspoon milk
1/4 cup butter
2 tablespoons red onion, minced
2 cloves garlic, minced
3 cups mushrooms, sliced
1 sheet puff pastry
3/4 cup Swiss cheese, grated
1 tablespoon fresh thyme, minced
Coarse salt and freshly ground pepper
2 egg yolks, for wash
Place cream cheese and milk in food processor and pulse until smooth. In skillet over medium heat, melt butter; add onion and saute until tender. Add garlic and cook for 3 minutes. Add mushrooms and cook until tender.
Preheat oven to 350°F. On clean work surface lay sheet of puff pasty. Cut in half lengthwise. Spread cream cheese down the middle, add layer of mushrooms, cheese, thyme and sprinkle with salt and pepper. Roll up pastry to form log; brush with egg wash and place on parchment-lined baking sheet. Bake for about 20 minutes or until golden. Cut into wedges and serve. Serves 8.
