• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Best: Potato and Mushroom Strudel

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 1 tb Butter
  • 1 Onion, sliced
  • 1 Garlic clove, minced
  • 1 c Mushrooms, sliced
  • 4 Potatoes (=1 lb)
  • 1 tb Fresh thyme, chopped
  • 2 tb Water
  • 1/4 c Parmesan, freshly grated
  • 1 Green onion, chopped
  • Salt
  • Pepper
  • 4 Phyllo pastry sheets
  • 1/4 c Butter, melted.


In large nonstick skillet, melt butter over medium heat; cook onion, garlic
and mushrooms, stirring occasionally, for 5 minutes or until softened and
liquid has evaporated.

Meanwhile, peel and cut potatoes into 1/4-inch dice to make about 2-1/3
cups. Add to pan along with 2 ts of the thyme; cook, stirring, for 2

Add water; cover and cook for 8-10 minutes or until potatoes are tender and
golden. Remove pan from heat. Stir in Parmesan cheese and green onion.
Season with salt and pepper to taste. Let cool.

Place 1 sheet of phyllo on work surface, keeping remaining phyllo covered
with damp tea towel. Brush sheet with some of the melted butter. Layer
remaining phyllo on top, brushing each sheet with butter.

Spoon potato mixture over phyllo, leaving 2-inch border along 1 long side
and 1-inch border at each short end. Starting at other long side, carefully
roll up jelly roll-style, folding in edges while rolling. Place, seam side
down, on greased baking sheet. Brush with butter.

Bake in 400F 200C oven for 18-20 minutes or until crisp and golden. Let
stand for 5 minutes. Sprinkle with remaining thyme. Slice diagonally with
serrated knife.

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