Mushroom & Wild Rice Strudel

Planning away for Thursday already? I can almost hear the ovens whirring, the gas stoves clicking away and the soft “thwa thwop” of fridges opening and closing all over the US. We know you’re going to be in the kitchen all day, so we’re already working on our annual g&b Thanksgiving playlist to keep your spirits up and your ears happy!

But let’s not forget about the vegetarians at your Thanksgiving or dinner table. So please make this Mushroom & Wild Rice Strudel. It would make absolutely anyone happy, but ESPECIALLY your vegetarian friends and family.

I love strudel-ing anything, be it sweet or savory, but this particular strudel holds a special place in my heart for being an absolutely delicious and cook-worshiping crowd pleaser. Happy cooking, g&b friends!


xoxo Donata

Puff pastry Strudel filled with wild rice and mushrooms on a bed of arugula and lambs lettuce.

Ingredients

Serves 4-5


200 g mushrooms, sliced (baby bella mushrooms, oyster mushrooms or a mix work well. If using oyster mushrooms, just tear into bite size pieces)

1 small red onion, chopped

1 clove garlic, minced

1 tsp extra virgin olive oil

4 tbsp crème fraiche

1 tbsp Dijon mustard

2 tbsp dry Marsala or sherry

1 cup cooked wild rice, prepared according to the package instructions

1 tsp salt

1/2 tsp thyme leaves

1/4 cup chopped chives

1 roll all butter puff pastry (10 oz, 270 g)

1 egg + 1 tsp water (whisked together to make an egg wash)

Preparation


Defrost puff pastry according to package instructions but keep refrigerated until ready to use.

Warm the olive oil in a large pan over medium high heat. Add the red onion and cook until soft and translucent. Add the mushrooms and garlic. Sauté for 5-7 minutes, until the mushrooms start turning brown . Stir in the crème fraîche, mustard, Marsala, wild rice and thyme leaves. Turn the heat down and let simmer for a few more minutes until most of the liquid has evaporated. Add salt and pepper to taste. Remove from heat and let cool. This step is important, otherwise the butter in the puff pastry will just melt away and won’t puff!

Preheat oven to 400 F (200 C).

When your rice and mushroom mixture has cooled off, remove the puff pastry from the fridge.

Roll it out and distribute all of the mushroom mixture evenly onto the puff pastry. Sprinkle with the chives.

Roll up lengthwise into a strudel carefully, then fold the ends under so you have a smooth log. Brush with egg wash.

Bake until golden and crisp, about 25-30 minutes. Let cool off slightly before cutting into 1" (2,5 cm) slices.

Serve immediately.


Puff pastry Strudel filled with wild rice and mushrooms on a bed of arugula and lambs lettuce.

Puff pastry Strudel filled with wild rice and mushrooms on a bed of arugula and lambs lettuce.

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