Autumnal Mushroom Strudel with Alpine Cheese and Thyme

A crispy strudel with a savory mushroom ragout made from button mushrooms and oyster mushrooms, refined with thyme and mountain cheese. A warming autumn main course for cool evenings.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 250 pack Strudel sheets
• 500 g Button mushrooms
• 250 g Oyster mushrooms
• 1 pc Onion
• 1 pc Garlic clove
• 40 g Butter
• 150 g Sour cream
• 80 g Alpine cheese, grated
• 2 tbsp Breadcrumbs
• 2 bunch Thyme, fresh
• 1 bunch Parsley, flat-leaf
• 50 ml Milk
• 1 pinch Nutmeg
• Salt
• Pepper
• 1 tbsp Neutral oil

Method

1. Preheat the oven to 200 °C conventional heat and line a baking sheet with baking paper.
2. Finely dice the onion and garlic. Clean the button mushrooms and oyster mushrooms and cut them into slices or pieces.
3. Heat the oil in a large pan, sear the mushrooms in batches over high heat until the liquid has evaporated, then season with salt and pepper and set aside.
4. Melt the butter in a second pan and sweat the onion and garlic until translucent. Add the mushrooms back in and fry briefly.
5. Pick the thyme leaves and chop the parsley, then stir both into the mushrooms. Stir in the sour cream and half of the alpine cheese, season with salt, pepper and nutmeg, and let the mixture cool slightly.
6. Mix the breadcrumbs into the cooled filling so they bind the liquid.
7. Lay one strudel sheet on a clean kitchen towel, brush it with milk, place a second sheet on top and brush that too.
8. Spread half of the filling over the lower third, leaving the edge free, roll up from the bottom and fold in the sides. Place seam side down on the baking sheet.
9. Prepare the second strudel in the same way and sprinkle it with the remaining alpine cheese.
10. Brush the strudels with milk and bake for 25 to 30 minutes until golden brown.
11. Let the strudel cool slightly, slice it and serve warm.