How to Make Mushroom Strudel Appetizer

Spread cooled mushrooms on puff pastry.

Spread the cooled mushrooms on 3/4 of puff pastry.

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

• Move rack to middle of oven and heat to 400 degrees. Transfer cooled mushrooms to large bowl and combine with whole egg-egg yolk mixture.
  
  
• Place puff pastry on parchment-lined baking pan. Roll to remove any creases and to elongate slightly. Brush entire surface with egg wash and sprinkle on remaining 1/4 herbs. Spread mushrooms evenly over first 3/4 of pastry, leaving a 1-inch border around edges.
  
  
• Flip edge nearest to you over and lay it on the top 1/4 so puff pastry touches puff pastry, encasing mushrooms completely in a cylinder. Don't roll in pinwheel fashion as for strudel because the puff pastry in the interior will never bake and will become gummy.

• 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.