Wild mushroom strudel

Total Time
1 hr 50 min
1 hr
50 min
This elegant dish holds up well on a buffet as a holiday side dish or as a great vegetarian meal served with a side salad. For starters, if you can’t find cremini mushrooms, substitute an equal weight of portobello mushrooms, cut into chunks. This recipe uses herbs, including fresh thyme and dried coriander leaf, to add an earthy and subtle flavor profile. The total prep and cooking time for the dish is an hour and a half, but we recommend baking the strudel 2 hours before you want to serve it so all of the flavors have time to blend.



½ pound(s), white, stems removed

Cremini mushroom

6 oz, stems removed

Dried shiitake mushroom

3½ oz, stems removed

Red onion

1 medium, chunked

Fresh thyme

1 tsp

Ground coriander

½ tsp

Table salt

½ tsp

Black pepper

½ tsp, freshly-ground

Fat free evaporated milk

1½ cup(s)

White wine

½ cup(s)

Phyllo dough

4 sheet(s), at room tempurature


  1. In a food processor, finely chop the mushrooms and onion. Heat a medium nonstick skillet over medium-high heat. Add the mushrooms and onion and cook, stirring frequently, until the onion is softened, about 5 minutes. Stir in the thyme, coriander, salt, and pepper, then add the evaporated milk and wine. Simmer until the liquid is absorbed, 12–15 minutes. Transfer to a bowl; refrigerate, covered, until thickened and chilled, at least 1 hour.
  2. Preheat oven to 375°F. Fit a baking sheet with a piece of parchment or wax paper. Put 1 sheet of the phyllo in the center and spray with nonstick spray. Layer the other 3 sheets on top, spraying between each. Spoon the mushroom filling onto a short end, leaving a 1/4-inch border. Lift the short edge alongside the filling over the mixture and roll up into a log. Turn the log one-quarter turn so that it lies lengthwise in the center of the baking sheet; lightly spray the top. Bake until golden brown, 25–30 minutes. Cut into 8 (11/2-inch) slices.