This is the final weekend of the traditional Oktoberfest celebrations, although there are some fests that are continuing for another week in our area. Today is also the final day of September, and thus the end of National Mushroom Month. Combining both of the above, this post is a German strudel recipe that features mushrooms.

Strudel (a pastry made from a thin sheet of dough that is filled, rolled, and baked) is a popular German food. The word “strudel” comes from the German word for whirlpool or eddy due to the rolled pastry’s resemblance to the inside of a whirlpool. The name comes from the German language, and is considered a German food, but strudel actually originated in Vienna, Austria. While fruit filled strudels are favored internationally (apple strudel is highly sought after at this time of year), savory strudels like the mushroom and goat cheese filled pastry below are very popular in European countries. And just as delicious as their sweet counterparts!

Mushroom & Goat Cheese Strudel

Mushroom & Goat Cheese Strudel (adapted from craftbeering.com) Total Time Required: 50 minutes, Prep Time: 15 minutes, Cook Time: 35 minutes, Yield: 4 main dish or 8 appetizer servings

Ingredients:

• 4 tablespoons butter, divided
• 2 garlic cloves, minced
• 20 ounces cremini mushrooms
• 2 teaspoon fresh thyme leaves
• 2 tablespoons fresh chopped parsley
• 2 teaspoons flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 ounces goat cheese
• 2 sheets puff pastry
• additional chopped parsley for serving

Instructions:

Clean and trim the mushrooms and roughly chop them.

Roughly chop the mushrooms.

In a large skillet, melt 2 tablespoons of the butter and sauté the mushrooms with the garlic and thyme.

Add the thyme and the garlic to the mushrooms.

Once most of the mushroom moisture has been released and evaporated, add the chopped parsley and the flour to the pan, then season the mushrooms with salt and pepper. Stir and cook the mushrooms for another minute or two.

Add the parsley, flour, salt, and pepper to the mushrooms.

Remove the skillet from the stove, transfer the mixture to a bowl and allow it to cool down a bit. Fold the goat cheese into the mushroom mixture.

Fold the goat cheese into the mushroom mixture.

Preheat the oven to 350º F. Melt the remaining 2 tablespoons of butter. Line a baking sheet with parchment paper. Spread out the puff pastry onto a clean surface and roll it into a 15″ x 10″ rectangle.

Roll out the puff pastry.

Divide the filling and spread it over each sheet of dough, leaving a 1-1/2 inch border around the ends. Spread the melted butter around the edges of the pastry and roll it up, starting along the longer side. Place the seam side down on the prepared baking sheet and pinch the short edges together to seal them. Generously brush the top of the pastry with butter.

Spread the mushroom filling out on the puff pastry.

Bake the strudel for 20 to 25 minutes, until the surface is a deep gold color. Allow the strudel to cool down for 5 minutes.

Allow the strudel to cool down slightly before slicing.

Sprinkle the strudel with additional chopped parsley, slice and serve.

Guten Appetit!

Mushroom & Goat Cheese Strudel is a fitting end to both National Mushroom Month & Oktoberfest!  ~Linda

Mushroom & Goat Cheese Strudel (adapted from craftbeering.com) Total Time Required: 50 minutes, Prep Time: 15 minutes, Cook Time: 35 minutes, Yield: 4 main dish or 8 appetizer servings

Ingredients:

• 4 tablespoons butter, divided
• 2 garlic cloves, minced
• 20 ounces cremini mushrooms
• 2 teaspoon fresh thyme leaves
• 2 tablespoons fresh chopped parsley
• 2 teaspoons flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 ounces goat cheese
• 2 sheets puff pastry
• additional chopped parsley for serving

Instructions:

Clean and trim the mushrooms and roughly chop them. In a large skillet, melt 2 tablespoons of the butter and sauté the mushrooms with the garlic and thyme. Once most of the mushroom moisture has been released and evaporated add the chopped parsley and the flour to the pan, then season the mushrooms with salt and pepper. Stir and cook the mushrooms for another minute or two. Remove the skillet from the stove, transfer the mixture to a bowl and allow it to cool down a bit. Fold the goat cheese into the mushroom mixture.

Preheat the oven to 350º F. Melt the remaining 2 tablespoons of butter. Line a baking sheet with parchment paper.

Spread out the puff pastry onto a clean surface and roll it into a 15″ x 10″ rectangle. Divide the filling and spread it over each sheet of dough, leaving a 1-1/2 inch border around the ends. Spread the melted butter around the edges of the pastry and roll it up, starting along the longer side. Place the seam side down on the prepared baking sheet and pinch the short edges together to seal them. Generously brush the top of the pastry with butter.

Bake the strudel for 20 to 25 minutes, until the surface is a deep gold color. Allow the strudel to cool down for 5 minutes. Sprinkle the strudel with some chopped parsley, slice, and serve.