Savory Mushroom and Cheese Strudel with Rich Red Wine Reduction
Indulge in the irresistible flavors of this Savory Mushroom and Cheese Strudel, inspired by the renowned cookbook 'The Accidental Vegetarian' by Simon Rimmer. Bursting with a delightful blend of sautéed mushrooms, leeks, creamy ricotta, and rich cream cheese, this strudel captures the essence of comfort food while offering a gourmet twist. Whether you're hosting a dinner party or simply treating yourself to a sumptuous meal, these flaky phyllo pastries deliver a satisfying, crunchy exterior that envelopes a luscious, cheesy filling. While the accompanying red wine reduction adds an elegant touch, feel free to savor the strudel on its own – it's a meal worthy of any occasion. Enjoy the flexibility of using puff pastry for a quicker option, making it easy to serve up this show-stopping dish. Perfectly paired with a glass of your favorite red wine, this strudel is sure to impress your taste buds.
6
Servings
500
Calories
20
Ingredients
Ingredients
button mushrooms
7 ounces (halved)
garlic
1 clove (crushed)
leeks
7 ounces (chopped (white parts only))
ricotta cheese
9 ounces (none)
cream cheese
9 ounces (room temperature)
tomatoes
3 (skinned, seeded, and chopped)
phyllo dough
18 sheets (9x6 inch)
melted butter
as needed (none)
olive oil
as needed (for frying)
salt
to taste (none)
red wine
1 bottle (750 ml) (none)
bay leaf
1 (optional) (none)
olive oil
2 tablespoons (for sautéing sauce ingredients)
onion
1 large (sliced)
button mushrooms
3 ounces (sliced)
garlic
2 cloves (crushed)
port wine
a glug (none)
vegetable stock
1/2 cup (none)
cold butter
2 tablespoons (cubed)
pepper
to taste (none)
Instructions
1
For the strudel: Heat a drizzle of olive oil in a pan over medium heat. Add the halved button mushrooms and crushed garlic, sautéing for a few minutes until they start to soften. Remove from heat and drain any excess liquid.
2
In the same pan, add a little more olive oil and sauté the chopped leeks until they are tender and begin to caramelize. Set aside and allow to cool slightly.
3
In a large bowl, combine the ricotta cheese, cream cheese, salt, pepper, and any preferred seasonings (such as herbes de Provence). Add the sautéed mushrooms, leeks, and chopped tomatoes, mixing gently to combine. Cover and chill in the refrigerator for at least 2 hours.
4
Preheat your oven to 400°F (200°C). On a lightly floured surface, lay out 6 sheets of phyllo dough, brushing each sheet with melted butter. Stack the layers and brush the edges of the top layer with additional butter.
5
Divide the chilled filling into 6 equal portions. Place one portion along the bottom edge of each phyllo rectangle. Fold the bottom edge over the filling, tuck in the sides, and roll tightly to form a sealed strudel. Brush each strudel with melted butter and place them on a baking sheet lined with parchment paper.
6
Bake for approximately 25 minutes or until the strudels are crisp and golden brown.
7
For the sauce: In a medium saucepan, pour the red wine and bring it to a boil. Allow it to simmer and reduce by half; if desired, add the bay leaf for extra flavor.
8
In a separate sauté pan, heat olive oil and add sliced onion, mushrooms, and crushed garlic. Sauté until tender and fragrant. Pour in a generous splash of port wine and let it reduce by half.
9
Combine the reduced red wine with the sautéed mixture in the sauté pan, bringing it back to a boil. Stir in the vegetable stock and continue to cook for another 15 minutes.
10
Before serving, whisk in the cold cubed butter until the sauce becomes glossy.
11
To serve, pour a small amount of the rich wine sauce onto each plate, placing a freshly baked strudel on top.
Nutrition Information
33g
Fat
42g
Carbs
13g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Mushroom and Cheese Strudel recipe inspired by?
This recipe is inspired by the cookbook 'The Accidental Vegetarian' by Simon Rimmer.
Is this mushroom strudel recipe suitable for vegetarians?
Yes, this is a vegetarian recipe featuring mushrooms, leeks, and a blend of cheeses.
How many servings does this strudel recipe provide?
The recipe is designed to produce 6 servings.
What are the primary cheeses used in the filling?
The filling uses 9 ounces of ricotta cheese and 9 ounces of room temperature cream cheese.
How long should the mushroom and cheese filling be chilled?
The mixture should be covered and chilled in the refrigerator for at least 2 hours before assembly.
What is the recommended oven temperature for baking the strudels?
Preheat your oven to 400°F (200°C) for the best results.
How long do the strudels need to bake?
The strudels should bake for approximately 25 minutes or until they are crisp and golden brown.
Can I substitute phyllo dough with something else?
Yes, you can use puff pastry as a quicker alternative to phyllo dough.
How many sheets of phyllo dough are used per serving?
The recipe uses 18 sheets in total, with 6 sheets layered per strudel portion.
What types of mushrooms are used for the filling?
The filling requires 7 ounces of button mushrooms, halved and sautéed.
How should the leeks be prepared for the filling?
You should use 7 ounces of chopped leeks (white parts only) and sauté them until they begin to caramelize.
What is the calorie count for one serving of this strudel?
Each serving contains approximately 500 calories.
What is the protein content of the Savory Mushroom and Cheese Strudel?
Each serving provides 13g of protein.
How much fat is in one serving of this recipe?
There are 33g of fat per serving.
How many carbohydrates are in this dish?
There are 42g of carbohydrates per serving.
What type of wine is used for the reduction sauce?
The sauce uses one 750 ml bottle of red wine and a 'glug' of port wine.
How do you make the red wine sauce glossy?
Before serving, whisk in cold cubed butter until the sauce becomes glossy.
What ingredients are added to the sauce besides wine?
The sauce includes sliced onion, additional button mushrooms, crushed garlic, vegetable stock, and optional bay leaf.
How should the tomatoes be prepared for the strudel?
The three tomatoes should be skinned, seeded, and chopped.
Why do you need to drain the mushrooms after sautéing for the filling?
Draining excess liquid prevents the strudel filling from becoming soggy.
How do you stack the phyllo dough for the strudel?
Lay out 6 sheets of phyllo, brushing each individual sheet with melted butter before stacking them.
What herbs are suggested for seasoning the cheese filling?
The recipe suggests using salt, pepper, and herbes de Provence.
What size should the phyllo dough sheets be?
The recipe specifies using 9x6 inch phyllo sheets.
How much vegetable stock is used in the sauce?
The sauce requires 1/2 cup of vegetable stock.
What is the preparation method for the garlic in the sauce?
The sauce uses 2 cloves of crushed garlic, sautéed until fragrant.
Is the red wine reduction mandatory?
While the sauce adds an elegant touch, the strudel can be enjoyed on its own.
How do you roll the strudel to ensure it is sealed?
Fold the bottom edge over the filling, tuck in the sides, and roll tightly to form a sealed cylinder.
How much mushroom is used specifically for the sauce?
The sauce uses 3 ounces of sliced button mushrooms.
What is the best way to serve this dish?
Pour a small amount of the wine sauce on a plate and place the freshly baked strudel on top.
What makes the strudel exterior crunchy?
The multiple layers of phyllo dough brushed with melted butter create a flaky and crunchy crust when baked.