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.

Index: How to Make Mushroom Strudel Appetizer

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