Wild Mushroom Strudel

Total Time
1 hr 50 min
1 hr
50 min
If you can’t find Cremini mushrooms, substitute an equal weight of portobello mushrooms, cut into chunks.


fresh mushroom(s)

½ pound(s), white, stems removed

cremini mushroom(s)

6 oz, stems removed

dried shiitake mushroom(s)

3½ oz, stems removed

uncooked red onion(s)

1 medium, chunked

fresh thyme

1 tsp

dried coriander leaf

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.


This elegant dish holds up well on a buffet. Bake the strudel 2 hours before serving so the flavors have time to blend.

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