Wild Mushroom Strudel

Author: Canadian Living

Take your time and enjoy yourself as you roll and stretch the dough paper-thin for this flaky strudel. Your efforts will be rewarded as you reap the compliments for one of the most delicious sit-down appetizers (or vegetarian main courses) you have ever prepared.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: November 2003


  • 1 oz dried porcini mushroom
  • 1 cup warm water
  • 1/3 cup butter
  • 1 onion chopped
  • 6 cloves garlic minced
  • 4 cups sliced cremini mushrooms
  • 4 cups sliced oyster mushrooms
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh thyme
  • 3/4 teaspoons salt
  • 3/4 teaspoons pepper
  • 1 cup fresh bread crumbs
  • 1 1/2 cup shredded Gruyere cheese
  • 1 egg yolk lightly beaten
  • 1 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon butter melted
  • 1 teaspoon lemon juice


1 dough: In bowl, whisk flour with salt. In small bowl, whisk together butter, lemon juice and 1/3 cup (75 mL) water; add to flour mixture, stirring with fork to form shaggy dough and adding up to 1 tbsp (15 mL) more water if mixture doesn't hold together. Turn out onto floured surface; knead until smooth and elastic, 10 minutes. Wrap in plastic wrap and let rest for at least 1 hour or refrigerate for up to 24 hours.

2 Meanwhile, in bowl, soak porcini in warm water until softened, 10 minutes; reserving soaking liquid, strain and chop finely. In skillet, heat 1 tbsp (15 mL) of the butter over medium heat; fry onion, garlic and porcini, cremini and oyster mushrooms until no liquid remains, about 10 minutes. Add soaking liquid, lemon juice, thyme, salt and pepper; simmer until liquid is evaporated, 5 minutes. Let cool.

3 On lightly floured large smooth or tablecloth-lined surface, roll out dough into rough 16-inch (40 cm) square, letting rest if too elastic. Remove any jewelry from hands and wrists. Lift dough and use backs of hands and forearms to stretch from underside to make rough 24-inch (60 cm) square.

4 place cups around edges to anchor dough. Removing cups from one-eighth of the dough at a time and starting at centre, stretch dough until almost transparent and about 34 inches (86 cm) square. Pinch together any holes. Melt remaining butter; brush some over dough.

5 remove anchors; trim off and discard thick edges from dough. Sprinkle with bread crumbs. Three inches (8 cm) from closest edge, sprinkle cheese in 3-inch (8 cm) wide strip, leaving 4-inch (10 cm) borders at each side. Top cheese with mushroom mixture.

6 fold bottom and sides over filling; roll over and brush with butter. Repeat, rolling firmly. Place, seam side down, on parchment paper–lined rimmed baking sheet. Brush with butter and egg yolk. Bake in centre of 375°F (190°C) oven until golden, 45 to 50

Nutritional facts Per appetizer: about

  • Sodium 377 mg
  • Protein 8 g
  • Calories 200.0
  • Total fat 12 g
  • Cholesterol 52 mg
  • Saturated fat 7 g
  • Total carbohydrate 18 g


  • Iron 10.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Wild Mushroom Strudel