2.27.2011

Just Another Meatless Monday #49 Savory Mushroom Strudel

Hey What's For Dinner


I love it when a recipe like Savory Mushroom Strudel comes together simply and easily, yet looks like you spent hours laboring away. The impressive flaky crust wrapped around tender mushrooms dressed with pesto will impress anyone, even a 7 year old. And while they please a 7 year old immensely they look like a million bucks with all those flaky layers, so I would also label these as party food. If you had everything prepped before hand, these could be assembled at the last minute or you could even put a couple of early birds to work on them. Family pleaser or party fare these beautiful strudels are sure to be a hit.

 I can definitely see pairing some zucchini or kale with the mushrooms and that reminds me that I can't wait for summer. Or spring for that matter, anyone seeing spring yet? Not us that's for sure, we're currently having a wind storm. A blowing, drifting, howling heck of a wind storm which looks like it's not going to be over until Wednesday. OK, spring? Anybody seen spring? Well how about a strudel?


Savory Mushroom Strudel

Savory Mushroom Strudel--Oven 350˚--makes 2
*please note thaw filo overnight before using*

3 Tablespoons pine nuts
3 Tablespoons unsalted butter
8 ounces assorted mushrooms, I used portabello, button and shitake
1 Tablespoon cooking oil
2 Tablespoons pesto
2 cups ricotta cheese
1 teaspoon salt
4 ounces of Filo dough-thawed rewrap the other half for another use

turn the oven on to 350˚
in a 10 inch skillet toast the pine nuts over low heat shaking the pan occasionally until lightly toasted
meanwhile in a small sauce pan melt the unsalted butter and set aside
pick over the mushrooms, brush clean and remove the stems
cut the mushrooms into 1/2 inch slices
when the pine nuts are done toasting pour them into a small bowl set them next to the butter
add the oil to the pan and heat over medium heat
when the oil is warm add the mushrooms
cook and stir occasionally until soft and they release their juices
stir in the pesto and remove from heat
mix the salt with ricotta
you are now ready to build the first of two strudels
line up the butter, filo dough covered with a damp towel, ricotta, mushrooms and pine nuts
on a baking pan lay one sheet of filo dough brush lightly with melted butter
lay on another sheet brush with butter repeat 6 more times
spoon half the ricotta down the center of the filo long ways
layer with half the mushrooms and half the toasted pine nuts
using kitchen shears cut 8 or so times down the length on each side of the dough making sure to cut all the layers
fold alternate layers for a braided look or simply go for a rustic look by folding them not quite all the way over
brush with a bit of butter sprinkle on a few pine nuts
bake in the oven at 350˚ for 18-22 minutes until the top is tasty brown
repeat with the rest of the ingredients
cool for five minutes
then slice and serve while still warm



Have you gone meatless this week why not share right here!



Peace and Love--


9 comments:

  1. What a great idea!!! I can picture this with a little marinara inside too.

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  2. wow, this sounds amazing...those flaky layers are making me weak in the knees!!

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  3. Mushroom strudel -- oh, it looks/sounds fabulous! Happy new follower ... :)

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  4. Thanks for hosting, I'm all linked up and now following you too! Hope you stop by my weekend blog get-together sometime in the future. You've got a great blog going on and many of my readers and those that I read back follow your posts! Love this mushroom strudel; i've got the mushrooms and now I'm inspired!

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  5. Wow! This certainly does look impressive. We're giving up meat for Lent again this year, so this is going to have to go on the menu. YUM. I'm trying to vary our meals this year. The past two years we've overdosed on pasta. I really don't want another 40 days of pasta!

    This week I'm linking up with Veggie Pot Pie. It's an easy throw-together weeknight meal. Thanks for hosting!

    ♥ Rebecca Jean
    Midnight Maniac

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  6. Your strudel looks yummy, and the recipe sounds delicious!

    I've been getting a little taste of spring on my visit to California, although it has been quite cold (down below freezing a couple times) - but I'm grateful for the sunshine I'm getting to see. I'm hopeful some of it will come home with me to England on Wednesday! Hope your wind storm settles down soon!

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  7. You've got another great recipe this week, with your mushroom strudel :), looks fabulous! Miriam@Meatless Meals For Meat Eaters

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