How to Make Mushroom Strudel Appetizer

Here's What You'll Need to Make Mushroom Strudel

Mushroom Strudel

© 2008 Barbara Rolek licensed to About.com, Inc.

• 2 tablespoons butter
• 1/4 cup extra-virgin olive oil
• 1 large shallot, chopped finely
• 2 cloves garlic, chopped finely
• 1 1/2 pounds assorted fresh sliced mushrooms (king trumpet, maitake, beech, shiitake, oyster, porcini)
• Sea salt and black pepper
• 2 tablespoons each finely chopped fresh thyme, tarragon, flat-leaf parsley and chives
• 1 large egg plus 1 large egg yolk, beaten together
• 1/2 package (1 sheet) puff pastry, thawed
• 1 large egg plus 1 teaspoon water beaten, for egg wash

Makes 12 appetizer slices or 4 main course servings

See the recipe in its entirety.

• Here's What You'll Need to Make Mushroom Strudel
• Use a nice assortment of fresh mushrooms.
• Fresh herbs are the key to a successful mushroom strudel.
• Finely chop the shallot and garlic.
• Begin sauteeing.
• Cool mushrooms.
• Spread cooled mushrooms on puff pastry.
• Brush entire surface of strudel with egg wash.
• Bake until golden brown and puffed.
• Enjoy Mushroom Strudel warm or at room temperature.