Mushroom strudel

Salads & Sides & Soups
Written By ANNA Test Kitchen

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.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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