POTATO-AND-MUSHROOM STRUDEL
Provided by Molly O'Neill
Categories dinner, project, main course
Time 1h30m
Yield Six servings
Number Of Ingredients 12
Steps:
- Cut 4 of the potatoes into 3/4-inch cubes. Place in a medium saucepan and cover with water. Simmer until tender, about 15 minutes. Drain and pass potatoes through a ricer. Stir in milk, salt and pepper. Set aside.
- Preheat oven to 425 degrees. Place oil in a large, nonstick skillet. Add shallots and cook over medium heat for 2 minutes. Add mushrooms and cook until softened, about 10 minutes. Turn heat to low. Add wine and broth. Cook for 3 minutes. Stir in 2 tablespoons of the parsley, the salt and pepper. Set aside.
- Spray a large baking sheet lightly with olive oil. Heat the baking sheet in the oven for 5 minutes. Meanwhile, slice 3 remaining potatoes lengthwise into very thin slices. Place potatoes on the hot baking sheet. Spray them lightly with olive oil and sprinkle with salt and pepper. Bake until potato slices are browned and crisp, about 20 minutes, turning slices once.
- Lower oven to 350 degrees. Spray a medium-size, shallow, rectangular baking dish with olive oil. Line the bottom with a layer of potato slices. Spread the slices with half of the mashed potatoes. Cover the potatoes with half of the mushroom mixture. Repeat layers of mashed potatoes and mushrooms. Cover top with a layer of potato slices. Bake until heated through, about 15 minutes. Cut into squares and garnish with remaining parsley. This dish must be served immediately.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 2 grams, Carbohydrate 61 grams, Fat 3 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 154 milligrams, Sugar 6 grams
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Samuel Miles Banda
[email protected]This strudel is simply delicious. The combination of potatoes, mushrooms, and cheese is perfect.
Star Owais
[email protected]I've made this strudel several times and it's always a hit. It's a great recipe to have in your back pocket.
Kweku Emmanuel
[email protected]This recipe is a must-try for any potato lover. It's a unique and delicious way to enjoy this classic ingredient.
Dintle Motaung
[email protected]I'm not a fan of strudels, but this one changed my mind. It's so flavorful and satisfying.
[email protected] Ponniyakurssie
[email protected]This strudel is a great way to get your kids to eat their vegetables. They'll love the flaky crust and cheesy filling.
Ali z99
[email protected]I love that this recipe can be made ahead of time. It's perfect for busy weeknights.
anuka david
[email protected]This strudel is perfect for a picnic or potluck. It's easy to transport and serve.
Dun Kilo
[email protected]I made this strudel for a vegetarian friend and she loved it. It's a great meatless main course option.
Matthew Bryce
[email protected]I used a store-bought puff pastry sheet to make this strudel and it turned out great. It's a great shortcut if you're short on time.
Pathan1122 Pathan1122
[email protected]I added some chopped bacon to the filling and it was amazing! This recipe is definitely a versatile one.
Singa Rai
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this strudel. The potatoes and cheese balanced out the flavor of the mushrooms perfectly.
Dr boy Usman
[email protected]This recipe is a keeper! The strudel was so good that I ate two pieces for dinner and then had another for breakfast the next morning.
MD FORHAT ISLAM
[email protected]I made this strudel for a potluck and it was a huge success. Everyone loved it!
Malik King
[email protected]The strudel was easy to make and turned out beautifully. I served it with a side of sour cream and it was a delicious meal.
Sajan Dil sa
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to use up leftover potatoes and mushrooms.
Lala McCoy
[email protected]This strudel was a hit! The flavors of the potatoes, mushrooms, and cheese blended perfectly, and the flaky crust was divine. I'll definitely be making this again.