Mushroom Cheddar Strudel with Garlic and Thyme


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  • Posted: 28th August 2014


1 tbsp     butter
4 cups     button mushrooms
1/4 cup     onion, finely diced
1 tsp     garlic, minced
1 tsp     fresh thyme, chopped
1/2 tsp     salt
1/4 tsp     black pepper
1 cup     Yukon gold potato, cooked and diced
1 1/4 cups Balderson 5 Year Old Cheddar Cheese, coarsely grated

6 sheets     phyllo pastry
3 tbsp     butter, melted
1 egg     whisked, with 2 tbsp water for brushing
1 tbsp     poppy seeds (optional)


Preheat oven to 350° F. Line a baking tray with parchment paper. In a large sauté pan over medium-high heat, melt butter until foaming. Add mushrooms and onion, and sauté until tender, about 5 minutes. Add garlic and thyme, and sauté until any liquid has evaporated, about 4 minutes. Season with salt and pepper and remove from heat to cool 10 minutes.
Combine mushroom mixture in a bowl with diced potatoes and grated cheddar. Layer sheets of phyllo pastry on each other, brushing each sheet lightly with butter before layering. Spoon filling along long edge of pastry. Roll up pastry to cover filling and lift onto prepared baking tray. Press ends of pastry to seal. Brush strudel with egg wash and sprinkle with poppy seeds, if desired. Bake for 30 to 40 minutes, until a rich golden brown. Let cool 10 minutes before slicing.