MUSHROOM AND WILD RICE STRUDEL
I've always loved the combination of wild rice and mushrooms. The wild rice adds great texture to an already "meaty" filling, and also helps to bind it. I top the phyllo dough with some of the rice before adding the filling, so that the rice can absorb some of the liquid from the filling and keep it from saturating the phyllo dough.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, main course
Time 2h
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees.
- In a large bowl, beat the egg with the feta. Stir in the mushroom ragoût, chopped herbs and 1/2 cup of the cooked rice. Add a little freshly ground pepper.
- Combine the melted butter and olive oil in a pyrex measuring cup or microwave-safe bowl, heat very slightly at 50 percent power and stir together. Place 8 sheets of phyllo dough on your work surface. Cover with a dish towel and place another, damp dish towel on top of the first towel. Each time you take a piece of phyllo from the pile, replace the towels so that the phyllo doesn't dry out. Place a sheet of parchment on your work surface horizontally, with the long edge close to you. Take a sheet of phyllo from the pile and lay it on the parchment. Brush the first sheet of phyllo lightly with the butter and olive oil mixture and top with the next sheet. Continue to layer all eight sheets, brushing each one before topping with the next one.
- Brush the top sheet of phyllo dough with the butter and olive oil mixture. Spread the remaining wild rice over the surface, leaving a 3-inch margin at the bottom and a 2 1/2 inch margin at the top and on the sides. Spread the mushroom mixture over the rice. Fold the bottom edge of the phyllo up over the filling, then fold the ends over and roll up like a burrito. Using the parchment paper to help you lift the strudel, place both the parchment paper and the strudel on a baking sheet with the seam side down. Brush with butter and olive oil and make 3 or 4 slits on the diagonal along the length of the strudel.
- Place the strudel in the oven and bake 20 minutes. Remove from the oven, brush again with the butter and olive oil, rotate the pan and return to the oven. Continue to bake for another 25 to 30 minutes, until golden brown. Remove from the heat and allow to cool for at least 20 minutes and preferably for 30. Serve warm. Reheat in a medium (325 degrees) oven if the strudel loses its crispiness before you are ready to serve. It will crisp up in about 10 minutes.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 309 milligrams, Sugar 2 grams, TransFat 0 grams
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Chotelal Yadav
[email protected]This strudel is a delicious and elegant dish. It's perfect for a special occasion or a romantic dinner. I highly recommend it!
Briana Sorenson
[email protected]This strudel is a great way to get your kids to eat their vegetables. My kids loved the flaky pastry and the creamy filling. I will definitely be making this again.
Realm Dess
[email protected]I love the simplicity of this recipe. It's just a few basic ingredients, but they come together to create a delicious and satisfying dish. I will definitely be making this again.
Rovaet Kaisar
[email protected]This strudel is a great way to use up leftover mushrooms and wild rice. It's also a great vegetarian option for a potluck or party. I highly recommend it!
Anisa Jannat
[email protected]I'm not a vegetarian, but I love this strudel! The mushrooms and wild rice are so flavorful, and the strudel pastry is perfect. I've made it several times now, and it's always a hit.
Cayden Roush
[email protected]This strudel was a bit more work than I expected, but it was worth it. The flavor was amazing! The mushrooms and wild rice were a perfect combination, and the strudel pastry was flaky and delicious.
nigel wolter
[email protected]This was my first time making a strudel, and it turned out great! The instructions were easy to follow and the strudel was delicious. I used a mix of shiitake and oyster mushrooms, and they added a lovely earthy flavor. I will definitely be making th
Jamie Lehr
[email protected]I love the combination of mushrooms and wild rice in this strudel. It's so hearty and satisfying. The strudel pastry is also perfect - flaky and golden brown. I will definitely be making this again.
Sophia Barnes
[email protected]This recipe is a keeper! The mushroom and wild rice strudel is so delicious and versatile. I've served it as an appetizer, main course, and even breakfast. It's always a hit. Thanks for sharing this wonderful recipe!
Ndamoe Cassandra
[email protected]I made this for my family last week and it was a huge success! The strudel was flavorful and moist, and the wild rice added a nice nutty flavor. The only change I made was to use a store-bought puff pastry sheet instead of making my own. It turned ou
Kumari Bisunkha
[email protected]Wow! This strudel was a hit at our dinner party last night. Everyone raved about the unique flavor combination and the flaky pastry. It was a bit time-consuming to make, but it was totally worth it. Will definitely be making this again!
Imran Solangi
[email protected]I'm always looking for new and exciting vegetarian recipes, and this mushroom and wild rice strudel definitely fits the bill! It's packed with flavor and has a lovely presentation. I especially appreciated the step-by-step instructions, which made it
Imdaz Kh
[email protected]This mushroom and wild rice strudel was an absolute delight! The flavors were perfectly balanced, with the earthy mushrooms and nutty wild rice complementing each other beautifully. The strudel pastry was flaky and golden brown, providing a crispy co