Mushroom and Caramelized-Shallot Strudel

  • kelleyjean Posted: 12/28/08
    Worthy of a Special Occasion

    This was a complete waste. Very expensive ingredients (unless you happen to have these things on hand) and a lot of effort for an absolutely awful tasting result. I think there might be something wrong with the recipe - 1 Tbsp olive oil seemed woefully too little and 1 Tbsp water also seemed not enough for 32 oz of mushrooms. Made at Christmas for my vegetarian daughter - she would not eat it. Little to no flavor, way too much effort, and a resounding flop.

  • CCakes Posted: 12/13/10
    Worthy of a Special Occasion

    I added shredded white chicken and a block of thawed frozen spinach to make it a complete meal. Everyone loved it and I will definitely make again. No problems working with the phyllo--other than I have a lot left!

  • monalisamom Posted: 11/22/09
    Worthy of a Special Occasion

    I made this when it was first published and several years later, my family still remembers this recipe very fondly.

  • LLevin Posted: 12/01/10
    Worthy of a Special Occasion

    I made this for Thanksgiving, and while the mushroom shallot mixture tasted great, I would not waste the time or money on rolling it up in phyllo dough again. I made the mistake of transporting it, loosely covered, to my destination and it got soggy & fell apart. Rolling it up was a complete pain and I could later taste cooking spray on the phyllo - yuck. I tried to salvage by removing the mushroom mixture from the phyllo and just serving that as a side, but most of it ended up in the garbage. Sad, because it took an hour to slice mushrooms & the little shallots I had. I think this mixture on it's own would be great as a meal served over mashed potatoes or rice - and a lot easier!

  • rstarrlemaitre Posted: 11/04/12
    Worthy of a Special Occasion

    I disagree with other raters who said this recipe is not worth it. The mushrooms take quite a while to simmer, but the resulting rich, earthy filling is so worth it - great flavors of mushroom, Marsala, and thyme, although the latter could be stronger. The phyllo was great aside from the top layer, which got a little crackly and stiff in the oven, but the interior layers and breadcrumbs added great texture to each bite. I served immediately, so did not have any issues with this becoming soggy. Served with sweet potatoes, sauteed apples, and biscuits.

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