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Mushroom Strudel III


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  • 3 pounds fresh white button mushrooms
  • 1/2 pound fresh shiitake mushrooms
  • 1 pound smoked sausage
  • 2 tablespoons garlic minced
  • 4 tablespoons shallots minced
  • 2 tablespoons Creole seasoning
  • 3 green onions thinly sliced
  • 4 tablespoons thinly-sliced fresh basil
  • 6 filo leaves
  • 3 ounces olive oil
  • 1 small onion
  • 2 celery stalks
  • 1 green pepper
  • 1 bunch parsley
  • 2 tablespoons shallots
  • 2 tablespoons olive
  • 2 teaspoons minced garlic
  • 1 tablespoon white wine
  • 4 plum tomatoes chopped
  • 1 tablespoon Creole seasoning
  • Tabasco sauce to taste
  • Worcestershire sauce to taste
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 tablespoon butter
  • 2 green onions finely chopped


Servings 6


Step 1

Remove skin from sausage. Chop coarse; render fat. Reserve meat. In same pan, saute mushrooms, garlic, shallots. Season; fold in onions and basil. Set aside to cool with reserved sausage. Preheat oven to 425 degrees.

To assemble strudle: Lay out 2 filo leaves; brush lightly with oil. Cover with 2 additional filo leaves; brush lightly with oil. cover with remaining leaves. Spread mushroom mixture evenly over filo; roll up carefully lengthwise, sealing with oil.

Place on parchment lined sheet; bake for 12 to 16 minutes or until golden brown. Allow to rest 2 or 3 minutes before slicing into 1-inch slices. Serve 2 slices per person on a pool of pureed Creole Sauce.

To prepare Creole Sauce: Rough cut onion, celery, green pepper, parsley, and shallots. Saute in 2 tablespoons olive oil with minced garlic until onions are transparent. Deglaze with white wine. Add chopped tomatoes. Cook for 5 to 10 minutes. Season with Creole seasoning, Tabasco and Worcestershire sauce, salt and pepper to taste. Puree in food processor. Strain back into pan; re-season; mount with butter. Fold in chopped green onions.

This recipe yields 6 servings.

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