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Wild Mushroom Strudel

A savory pastry of filo dough filled with mushrooms, cream sauce, and cream cheese, baked until golden.

From the Recipes Wiki (Fandom) · 15 ingredients
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Why it works: Shiitake and shallot share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Wild Mushroom Strudel

Oven425°F
Time5 to 8 minutes

Ingredients

Directions

Make the mushroom filling

  1. Melt 3 tablespoons butter in a saucepan and add the flour, then cook briefly.

  2. Add the cream and simmer on low heat to make a very thick sauce.

  3. In another saucepan, melt 2 more tablespoons butter and sauté the shallots until light brown.

  4. Add the mushrooms and stir well, then cook 3 to 5 minutes.

  5. Add the sherry, brandy, and dashes of Tabasco, Worcestershire, and soy sauce.

  6. Stir in 3 tablespoons chopped parsley and cook until reduced by half.

  7. Stir in the cream sauce and cool.

  8. Melt the remaining butter.

Roll and bake

  1. Lay out a sheet of filo and brush it quickly with butter.

  2. Fold the sheet in half from left to right and butter again.

  3. Lay a 1½ tablespoon bead of cream cheese on the middle bottom of the dough, then add three times as much mushroom stuffing.

  4. Roll one turn, fold the ends in, and brush with butter.

  5. Roll up the rest of the way, and fold the corners in at the last turn.

  6. Repeat with remaining sheets.

  7. Place all the rolls on a baking sheet and bake in a preheated 425°F oven for 5 to 8 minutes.

Serve

  1. Serve warm with sour cream or any sauce.

  2. (Optional) Combine 4 oz brandy, 2 oz port wine, and 2 tablespoons chopped shallots in a saucepan, bring to a boil, reduce by two thirds, stir in 8 tablespoons unsalted butter, 1 tablespoon at a time, keep warm over low heat, and serve over the strudel.

Nutrition, whole recipe (rough)

835Calories
22 gProtein
29 gFat
118 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Cream Cheese1 oz (28g)99
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Shiitake1/2 cup (73g)34
Wine2 tbsp cooking wine (30ml)25
Mushroom1/2 cup sliced (35g)15
Soy Sauce1 tbsp (15ml)9
Parsley1 tbsp chopped fresh (3.8g)1
Brandynot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Shiitake + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together29 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Mushroom + shiitaketop 4% of all pairs
    Smell alikemoderate
    Cooked together552 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Mushroom + sherrytop 5% of all pairs
    Smell alikemoderate
    Cooked together1,176 recipes

    Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Filo dough
Thin layers that bake into a crisp, flaky, golden pastry shell.
Butter
Brushed on the dough to promote browning and crispness, and enriches the filling.
Flour
Thickens the cream base into a very thick sauce that holds the filling together.
Cream
Forms the thick sauce that binds the mushroom filling and adds richness.
Portobello, crimini and shiitake mushrooms
Provide the main filling bulk and savory, earthy flavor.
Cream cheese
Adds a creamy, tangy richness to the filling.

The step that matters

Keep the filling cool and thick before rolling. A hot or loose filling softens the filo and releases moisture, making the pastry soggy and prone to tearing. Cooling and thickening the cream sauce keeps the layers crisp.

Swap the parsley

How well each one fits the dish's main ingredients (mushroom, shiitake, shallot, sherry, brandy, sauce, cream cheese):

  1. Capersfits better
  2. Thymefits better
  3. Garlicfits better
  4. Parsleythe original

Fit is the average pairing score against mushroom, shiitake, shallot, sherry, brandy, sauce, cream cheese. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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