Market Mushroom Strudel

Side Dishes and Sauces

Market Mushroom Strudel

“This is one of our newest recipes and it is quickly becoming a guest favorite.” —Innkeeper, Simpson House Inn


Servings: Makes 4 Servings

4 tablespoons butter
1 full sheet puff pastry (24×13 inches)
1 pound fresh white mushrooms, chopped
1 bunch green onions, chopped
1 cup pecans
11 ounces goat cheese
Salt and pepper
Egg wash


Preheat oven to 350°F. Heat butter in a large sauté pan until it just starts to turn brown. Add mushrooms and green onions and cook until mushrooms begin to brown. Add pecans and sauté 2 minutes. Remove from heat and allow to cool about 5 minutes. Add goat cheese to mixture, stirring until cheese is smooth. Season with salt and pepper to taste. Cut pastry sheet in half. Place 1½ cups of the mushroom mixture down the center of each puff pastry sheet. Fold the sheet over and seal the ends together, lengthwise. Place on cookie sheets, seam-sidedown and brush with egg wash. Bake until pastry is brown all over, about 25-30 minutes.