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Mushroom and Herb Strudel

Mushroom and Herb Strudel

Get Ready

Servings: Serves 6

Prep Time: 60 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

Bread flour is key to getting the right dough texture; do not substitute with all-purpose.
1 cup bread flour
1 Tbsp. sugar
Salt and pepper
8 Tbsp. unsalted butter, melted
1/3 cup water
1/2 cup breadcrumbs
1/4 cup chopped fresh parsley
1 lb. cremini mushrooms, stemmed and cut into 1 inch pieces
2 tsp. minced fresh thyme
5 oz. Gruyere cheese, shredded (1 1/4 cups)

directions:

1. To make the strudel dough: Combine flour, sugar, and 1/2 tsp. salt in the bowl of a stand mixer fitted with a dough hook. Add 2 tablespoons melted butter and water and mix on medium-low until dough begins to form, about 3 minutes, scraping down hook and bowl as needed. Increase speed to medium-high and knead until dough forms smooth ball, about 8 minutes; transfer to a greased bowl and cover with plastic wrap. Let dough rest about 1 hour at room temperature.
2. To make the filling: Mix together breadcrumbs, parsley, and 1/2 teaspoon pepper in a small bowl and set aside. Heat 2 tablespoons melted butter in a large nonstick skillet over medium heat until hot. Add mushrooms, thyme, and 1/2 teaspoon salt and cook, stirring often, until liquid releases and evaporates and mushrooms start to brown, 12 to 15 minutes. Stir in cheese and transfer to a large bowl. Let cool to room temperature, about 30 minutes.
3. To assemble the strudel: Center a rack in the oven and heat to 400 degrees. Meanwhile, lay a clean 18x24 inch kitchen towel flat on a table and sprinkle liberally with flour. Place rested dough in center and pat into a 1/2 inch-thick rectangle.
4. With palms facing table, reach hands underneath dough and, starting at the center, slowly lift and pull hands away from each other to stretch into a thin rectangle about 1/4"-thick; let rest 5 minutes. Continue to stretch, then rest 5 minutes, until dough is paper-thin and reaches all four edges of kitchen towel, about 20 minutes total.
5. Brush 3 tablespoons melted butter evenly over stretched dough. Sprinkle breadcrumb mixture in a 3 inch-wide line down the short edge that is closest to you, leaving a 2 inch border around short and long sides. Spoon cooled mushroom filling over breadcrumb mixture, maintaining border.
6. Using edges of kitchen towel to assist you, fold short side of dough over filling. Tuck in sides, and continue to roll into a firm log. Brush remaining 1 tablespoon melted butter over top of strudel. Transfer strudel to a parchment-lined baking sheet and cut four (1 inch-long) vents into top of dough, using scissors or a paring knife.
7. Bake until strudel is crisp and golden brown, 30 to 40 minutes. Transfer baking sheet to a wire rack and let cool 20 minutes before slicing.
Source: Hannaford fresh Magazine, September - October 2017

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Quantity Ingredients  
1 cup bread flour  
1 Tbsp. sugar  
Salt and pepper  
8 Tbsp. unsalted butter, melted  
1/3 cup water  
1/2 cup breadcrumbs  
1/4 cup chopped fresh parsley  
1 lb. cremini mushrooms, stemmed and cut into 1 inch pieces  
2 tsp. minced fresh thyme  
5 oz. Gruyere cheese, shredded (1 1/4 cups)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 360 kcal (18%)
Calories from Fat 207 kcal (0%)
Total Fat 23 g (35%)
Saturated Fat 14 g (70%)
Cholesterol 65 mg (21%)
Sodium 510 mg (21%)
Total Carbohydrates 26 g (8%)
Dietary Fiber 1 g (4%)
Protein 12 g (20%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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