George Brown Polytechnic is located on the traditional territory of the Mississaugas of the Credit First Nation and other Indigenous peoples who have lived here over time. We are grateful to share this land as treaty people who learn, work and live in the community with each other.
This quick and comforting vegetarian appetizer has it all - savoury mushrooms, golden phyllo pastry and a nice hit of fresh herbs.
For this recipe, allow your store-bought phyllo pastry to defrost in the fridge overnight prior to beginning the appetizer preparation.
And here's a tip from Chef Toneguzzo – make sure to cook the mushrooms until all the liquid from them evaporates. This helps ensure a crisp strudel.
INGREDIENTS:
For the strudel:
- 1 pack of phyllo pastry (defrosted)
- 1 red pepper, cut into strips
- 2 pounds mixed mushrooms (portabello, cremini, shitake, etc.)
- 2 shallots, finely diced
- 4 ounce goat cheese
- 1 bunch fresh basil, shredded
- 2 sprigs fresh Italian parsley, chopped
- salt and pepper to taste
- 4 ounce melted butter
For the sauce:
- 8 ounces of sour cream or yogurt
- 2 sprigs fresh dill, chopped
METHOD:
- Defrost phyllo pastry
- Dice shallots, cut red pepper, wash, trim and slice mushrooms.
- Lightly fry shallots and peppers in a small amount of butter. When soft add mushrooms and continue cooking until all moisture evaporates.
- Turn off heat, add herbs and goat cheese, stir the mixture until the cheese melts into the mushroom. Season to taste and let cool.
- Unfold phyllo pastry one sheet at the time, brush with melted butter. Build up 4 layers of phyllo on top of each other.
- Placed cool mushroom mixture in a log shape and roll the phyllo pastry into a cylinder. Cut into individual pieces, brush with butter and place on baking tray.
- Bake in a pre-heated oven (400f) for 20 minutes or until pastry is golden brown.
- Serve with sour cream mixed with fresh dill.