4 May, 2023
Sausage and Mushroom StrudelPosted in : Appetizers, Pork on by : MikeZ
Sausage and Mushroom Strudel
A savory butter crust appetizer that is sure to become an instant favorite. It's finger food at its best. Difficulty: Medium
- 12” Skillet
- Baking Sheet
- Small Sauce Pan
- 1 lb. Sweet Italian or Country Sausage - ground
- 1 Pkg. Phyllo Dough - (24 Sheets) Defrosted
- 1 lb. Whole or Sliced Mushrooms - chopped
- 1 cup Yellow Onion - chopped
- 12 Tbsp. Butter - divided
- 8 oz. Cream Cheese - at Room Temp
- ½ Cup Fresh Bread Crumbs - (See note)
- ½ cup Plain Dry Bread Crumbs
- 1 tsp. Whole Fennel Seeds
- Salt & Pepper - to taste
- Preheat the oven to 400° F. and line a sheet pan with parchment paper.
- Pulse sausage in a food processor with steel blades until the meat is finely ground, if needd.
- Melt 2 tablespoons of the butter in a large (12-inch) saute pan, add the onion, and sauté for 4 to 6 minutes over medium heat, until tender but not browned.
- Add the sausage, break into small bits, and brown for 5 to 7 minutes, until no longer pink.
- If using whole mushrooms, wipe them with a damp paper towel to remove any dirt. Trim the ends of the stems, then roughly chop the caps and stems.
- Add the mushrooms, fennel seeds, 1 teaspoon salt, and 1 teaspoon pepper to the sausage and cook for 10 minutes, until the mushrooms give off their liquid and the liquid evaporates.
- Set aside to cool for 10 minutes. Stir in the cheese, the fresh bread crumbs, and season to taste, if needed. (See note.)
- Melt the remaining butter in a small saucepan. Unfold the phyllo dough and keep it covered with a slightly damp kitchen towel. Transfer one sheet of phyllo to your work surface, brush it lightly with melted butter, and sprinkle with a teaspoon of dry bread crumbs.
- Place another sheet of phyllo directly on top, brush with butter, and sprinkle with dry bread crumbs. Repeat until you have 5 sheets piled up. Use DRY bread crumbs between sheets of phyllo dough to keep the logs flaky.
- With the long edge of the stack of phyllo facing you, using about 1/3 of the filling, make a narrow strip near the bottom edge stopping just short of the end of the sheets. Fold in the sides and roll the phyllo firmly into a log, rolling the log away from you. Transfer the log, seam side down, to the prepared sheet pan. Cover with another damp kitchen towel.
- When 3 logs are on the baking sheet, brush each with butter and score about halfway through, diagonally, at 1-inch intervals.
- (Logs may be frozen at this point. Thaw before baking.)
- Bake the strudels for 20 to 30 minutes, until browned, rotating the pan once to cook evenly. Cool slightly and cut into pieces using the scored lines. Serve warm.
Fresh bread crumbs are best in the filling. To make your own, use day-old white bread. Remove the crusts, cube, and place into a food processor with steel blades. Process until the bread is in fine crumbs. Warning: If you cut the strudel after baking without pre-scoring, the logs will crumble and make everything a total mess when you do cut.
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