I had a few sheets of phyllo dough left over which was perfect because I had been wanting to try making this recipe for mushroom and goat cheese strudel with balsamic syrup . With mushrooms, goat cheese and balsamic vinegar being some of my favorite things how could I not try this? The mushroom strudel was surprisingly easy to make especially considering how good the results were. The mushroom and goat cheese strudel was amazing! Of course I could not wait for it to cool so I got to enjoy the warm and tasty mushrooms mixed with the tangy just melting goats cheese all wrapped up in a light and flaky and yet crispy crust. The strudel was amazing all by itself but when you dipped it in the sweet and tangy balsamic syrup it really sent it over the top. I am looking forward to making this again.
Mushroom and Goat Cheese Strudel with Balsamic Syrup
ingredients
- 2 tablespoons butter (or olive oil)
- 2 shallots (chopped)
- 4 cloves garlic (chopped)
- 1 pound mushrooms (chopped)
- 1/4 cup Sherry wine vinegar
- 1/3 cup dry Sherry
- 2 tablespoons parsley (chopped)
- 1 tablespoon olive oil
- 3 fresh phyllo pastry sheets
- 1/2 cup goat cheese (crumbled)
- 1/2 cup balsamic vinegar
- 1 tablespoon honey
directions
- Melt the butter in a pan.
- Add the shallots and saute until tender, about 3-5 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Add the mushrooms and saute the mushrooms until golden brown, about 15 minutes.
- Add the sherry vinegar and the sherry and simmer until the liquid has evaporated, about 8 minutes.
- Remove from the heat and season with salt and pepper and stir in the parsley.
- Place one sheet of phyllo pastry down and brush with olive oil.
- Place the second sheet of phyllo pastry on the first and brush with olive oil.
- Place the second sheet of phyllo pastry on the second.
- Sprinkle the cheese along the edge of one of the long sides.
- Spoon the mushrooms on top of the cheese.
- Fold the short edges over about 1/2 inch thick.
- Roll the long edge to form a roll.
- Place the roll on a baking sheet with the seam side down.
- Brush the top of the pastry with olive oil.
- Bake in a preheated 375F/190C oven until golden brown, about 30-50 minutes.
- Simmer the balsamic vinegar and honey in a small sauce pan until they have reduced by half.
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wow, what GORGEOUS strudel pockets!! impressive!!
They look so perfect! Like a pro! Who knew there are so many ways to use phylo dough? I thought it was only for making baklava.
Good balsamic always makes a big difference, doesn’t it Kevin?
Interesting dish 🙂
Thanks for stopping by. Those look AMAZING! Definitely saving this recipe, though cooking with phyllo dough has always been a challenge for me.
I’m really curious Kevin, who eats all this delicious looking food you make?! Its a good thing its not me or I’d be as round as a watermelon! You always make my mouth water with your food.
ummmm…goat cheese….love it!
Good use of your leftover phyllo. I have some in my fridge as well and am looking for something to make with it. Good idea!
This looks fantastic and I adore mushrooms, cheese and balsamic vinegar! You have such wonderful plating skills too…if only one day I could be as amazing as you!
wow!! oh my GOD these look incredible…a man that can cook is always so attractive. keep it up!
Drool! What a great combination!
The combination of ingredients sounds incredible! It looks so delicious, all golden and crunchy, beautiful!
Yumm looks delicious. This reminds me I need to go order some more balsamic. Thanks!
I am rendered speechless. Honestly, I am.
OMG……These stop me dead in my tracks. I want them! What kind of mushrooms did you use? These are worth going out and buying phylo for, then worrying about what to do with the leftovers from this dish!
Hey, I commented before and now my comment isn’t there! Maybe I got that word verification thing wrong.
Anyway, what I said was along the lines of those ingredients sound amazing together and your recent posts make me long to wrap something in filo pastry 🙂
They look scummy! Great photos too.
hi kevin…i am always into mushrooms and these are gorgeous as always…i am not sure if you are into awards, but i am passing you one (you have no choice in the matter lol) it is in my latest post ^_^
OH wow. That look amazing. I stumbled to your blog through Mochachocolata-Rita and a quick browse makes me smile. Love your ideas.
will be back again!
Is that a snack ? I bet the balsamic kicks this up in terms of flavor. And generous mushrooms fillings…YUummmm
amazing.
my heart stopped for a second there just looking at the pictures. i looove mushrooms and goats cheese. in a strudel?? give me it!x
i just know those were absolutely melt in your mouth delicious. a great combination
Oh my SO GORGEOUS Kevin and what stunning presentation!!
Rosie x
This looks incredible! And I really like the inventive use of the left-over dough. Well done!
Kevin, another great use of phyllo…these would make wonderful appetizers.
That is one delicious looking dish! I am always looking for new ways to use filo pastry. Thanks!!
Ah, more mushrooms! 🙂 It’s a good thing they’re both nutritious and delicious — and in that strudel, quite nice to look at too 🙂 (love the balsamic syrup)
That sounds amazing! I can’t wait to get some wild mushrooms so that I can give it a try!
Kevin – I’m glad that this worked out for you! Definately a recipe to keep on hand. You can make them in advance and freeze them (unbaked) as well. Just take them out, bake them from a frozen state and enjoy.
Mushrooms, goat cheese, and balsamic what more could anyone ask for you? Then the topper is wrapping it up in buttery goodness. (insert homer simpson drool)
These would make great appetizers or add a green salad and a nice light lunch.
My favorite combination in the world: mushrooms and goat cheese. This looks so delicious. I am going to have to make these.
I just started to enjoy mushrooms in the last year. This would be so delicious with its flaky layers:D
I am in love with that!
What great ingredients – all rolled into one!
Wow,Kevin. These are, like, my PERFECT food. All my favorite ingredients wrapped in another favorite ingredient 🙂
very nice… i make an appetizer version of this with puff pastry. never thought of doing it as a main!
First, the photo is lovely, anthe food gorgeous.
Second, goat cheese with Balsamic reduction? My heart is pounding just thinking about it….
The goat cheese in Top Chef may not have come together but this dish sounds fabulous!
Interesting. Love it!
I love it! Phyllo dough is what I call a miracle dough – it is always delicious, of course if talented hands like yours touch it:)) Great recipe, Kevin!
Toni: I use cremini mushrooms this time. I think that next time I might use a mixture of cremini, shiitake and oyster. I would think that almost any mushrooms would work.
kevin this is excellent. what a great combination.
u have got an amazing presentation skills.I love to come here often.
Do you ever make anything that does not look and sound fantastic? Seriously!
Absolutely beautiful plating..and they sound delicious.
This looks fantastic. I’ve got a friend coming to visit next week, and I think I know what to make for her, now!
Oh my days, this is just the kind of food I adore. Mushrooms & goats’ cheese? Saving this!
I made this meal recently, and I LOVED it! As did my husband. We’ve definitely put it onto our list of things that we’ll be making again. Your blog is one of my favorites and I’ve made many things from here…always delicious. Thank you for all the time that you put into it and for all of the great recipes.
Hi kevin
i was wondering how many strudles does this recipe make? if i were to make small ones…
thanks
Angela: I got 6 1.5 inch slices out of the one large roll. So you should be able to easily get 4-8 smaller ones depending on how small you make them.
mmmmm so trying this one this week!! can't believe how perfect they look!
I realize that this comment is a bit late, but I just tried this recipe and really enjoyed it! The only thing I would recommend is adding at least a couple extra layers of phyllo dough. I also replaced the parsley with thyme. I think there’s also a typo in a step 9. Otherwise, thanks so much for a great recipe! (also it’s a bit difficult to translate between goat cheese weight and volume, I think 3 oz was roughly half a cup)