Mushroom and Caramelized-Shallot Strudel

Becky Luigart-Stayner; Jen Rotenstreich

This recipe makes two strudels; for an eye-catching centerpiece, place them on a large platter, and surround them with fresh thyme sprigs.

Yield: 2 strudels, 8 servings (serving size: 1 slice)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 176
  • Calories from fat: 28%
  • Fat: 5.5g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 7.4g
  • Carbohydrate: 24.9g
  • Fiber: 2.1g
  • Cholesterol: 11mg
  • Iron: 2.6mg
  • Sodium: 314mg
  • Calcium: 60mg

Ingredients

  • 1 teaspoon olive oil
  • 1 1/2 cups sliced shallots (about 8 ounces)
  • 1/8 teaspoon sugar
  • 1 tablespoon water
  • 4 (8-ounce) packages presliced mushrooms
  • 2 tablespoons dry Marsala or Madeira
  • 2/3 cup low-fat sour cream
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced fresh or 1/4 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 8 sheets frozen phyllo dough, thawed
  • Cooking spray
  • 1/3 cup dry breadcrumbs, divided
  • 1 tablespoon butter, melted

Preparation

  1. Preheat oven to 400°.
  2. Heat olive oil in a large skillet over medium heat. Add shallots and sugar; cook for 2 minutes, stirring constantly. Sprinkle with water; cover, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally until shallots are soft. Add mushrooms; cook, uncovered, over medium-high heat 20 minutes or until liquid evaporates, stirring frequently. Add Marsala; cook 1 minute. Remove from heat, and cool. Stir in sour cream, parsley, salt, thyme, and pepper.
  3. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying), and lightly coat with cooking spray. Sprinkle with about 2 teaspoons breadcrumbs. Repeat the layers with 3 phyllo sheets, cooking spray, and breadcrumbs, ending with the phyllo. Spoon 1 3/4 cups mushroom mixture along 1 long edge of phyllo, leaving a 1-inch border. Starting at the long edge with the 1-inch border, roll up jelly roll fashion. Place strudel, seam side down, on a baking sheet coated with cooking spray. Tuck ends under. Repeat the procedure with the remaining phyllo sheets, cooking spray, breadcrumbs, and mushroom mixture. Brush strudels with butter. Bake strudels at 400° for 20 minutes. Let stand for 5 minutes. Cut each strudel into 4 slices.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mushroom and Caramelized-Shallot Strudel Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy