How to Bake Artichoke and Mushroom Strudel

How to Bake Artichoke and Mushroom Strudel

In Eastern Europe a meal before the meal or substantial starter dish is often served. Strudels are quite popular.

Mushroom strudel

This strudel is made with a savory mix of mushrooms and artichokes wrapped in filo pastry. Look for it in you freezer section at the grocery store.

Mushroom Artichoke Strudel

Serves: -6

Preparation time: 20 mins

Cooking time: 30 mins

How to Bake Artichoke and Mushroom Strudel
Recipe type: Main Courses
Cuisine: Russian
A savory mushroom and artichoke strudel. Serve this as either a hearty starter or a main course.
  • 1lb wild mushrooms, thickly sliced
  • 9 oz artichoke hearts in olive oil, quartered
  • 6 large filo pastry sheets
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 1 tbsp pine nuts
  • 1 tbsp fresh thyme leaves
  • 11 oz unsalted butter
  • 2 tbsp vegetable oil
  • Salt and freshly ground black pepper to taste
  1. Warm up your oven to 400 degrees F and grease an oven dish with a lashing of melted butter.
  2. Drizzle oil in a heavy-bottomed skillet and wait until it heats up.
  3. Throw in the onions and stir fry them for about 5 minutes or until they soften.
  4. Transfer the fried onions to a large bowl and set aside.
  5. Heat 5 oz of butter in the skillet until it melts and foams.
  6. Throw in the garlic and thyme, along with mushrooms and sauté for about 5 minutes, stirring at times, until the mushrooms become tender.
  7. Transfer this sautéed mixture to the bowl of onions, followed by the pine nuts and artichoke hearts.
  8. Sprinkle a dash of salt and lots of black pepper over them and toss them well together to mix thoroughly.
  9. Set the mixture aside to cool and pass it through a sieve to drain off any excess grease and cooking liquid.
  10. For the strudel, melt rest of the butter and pour it into a small bowl.
  11. Spread two filo pastry sheets across the greased dish, so that their thin ends overlap each other and baste it with a lashing of the melted butter.
  12. Top it up with two more similar filo pastry layers while brushing each layer with the melted butter.
  13. Spread the last layer of the pastry and brush its sides with the butter.
  14. Spoon the mushroom-artichoke mixture onto the unbuttered portion of the final layer and roll them together to form a cylinder, tucking in the sides at the same time.
  15. Brush the surface of this parcel generously with melted butter and bake in the oven at preheated temperature for about 25 minutes or until it turns crispy golden brown.
  16. Remove from heat and set aside until it is cool enough to handle.
  17. Carve out thick slices and place them on serving plates.
  18. Serve alongside mashed potatoes, pickles or chutney and have fun!

Image credit: Wikimedia Commons

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