Strudel with mushrooms and goat cheese
4 servings
30 minutes
Mushroom and goat cheese strudel is an exquisite dish of European cuisine that combines a crispy phyllo pastry crust with a delicate, aromatic filling. Historically associated with Austrian cuisine, strudel variations have spread worldwide. This recipe features a blend of earthy mushrooms, creamy shallots, and garlic soaked in sherry vinegar and sherry, giving the filling a deep flavor with a hint of acidity. Goat cheese adds a creamy texture and tangy note that harmoniously complements the mushrooms. The finishing touch is a sweet-and-sour balsamic sauce that adds sophistication to the dish. This strudel is perfect for both cozy dinners and festive gatherings, delighting guests with its aroma and originality.
1
Melt butter in a pan, add finely chopped shallots, and sauté until soft for 3-5 minutes. Then add minced garlic and cook for another minute.
- Butter: 2 tablespoons
- Shallot: 2 pieces
- Garlic: 4 cloves
2
Add finely chopped mushrooms and cook until golden brown for about 15 minutes.
- Fresh mushrooms: 500 g
3
Pour in the sherry vinegar and sherry and cook until the liquid evaporates, about 8 minutes.
- Sherry vinegar: 0.3 glass
- Dry sherry (fino/manzanilla): 0.3 glass
4
Remove from heat, add salt and pepper, and add parsley.
- Chopped parsley: 2 tablespoons
- Olive oil: 1 tablespoon
5
Place the sheet of dough on a work surface and brush with olive oil. Place the next layer on top and brush again. Repeat the same actions with the third layer.
- Olive oil: 1 tablespoon
- Filo (phyllo) pastry: 3 pieces
6
On the long side, place the crumbled cheese, then layer the mushrooms on top, leaving clean edges on the sides. Fold the short edges inward, about 2-3 cm thick, and roll everything into a log (from the long side, keeping the filling in the center).
- Goat cheese: 75 g
- Fresh mushrooms: 500 g
7
Preheat the oven to 190 degrees.
8
Place the roll on a baking sheet seam side down. Brush with olive oil on top and bake for 30-40 minutes until cooked and golden.
- Olive oil: 1 tablespoon
9
In a saucepan, mix balsamic vinegar and honey. Place on heat and reduce by half.
- Balsamic vinegar: 0.5 glass
- Honey: 1 tablespoon
10
Before serving, drizzle the strudel with balsamic sauce.
