Sometimes you come across a recipe that is just so good you can’t wait to make it again. This Beef and Mushroom Strudel with Fontina is definitely one of those recipes but that might not have always been the case if my “mushroom mission“ had failed many years ago…
Back when Mr. Claire and I met it was immediately clear there was something about him that I would have to “fix”. I know that sounds funny because you can’t change people but I am not talking about personality or anything like that.
This was much more important.
The man was convinced he did not like mushrooms. What? Ok, I love mushrooms and it became a personal mission of mine to show him just what he was missing in life and fortunately it didn’t take too long.
From delicious stuffed mushrooms to beefy grilled portobello mushroom sandwiches to sautéed mushrooms over steak … needless to say he completely changed his mushroom liking ways. He also likes mustard now but that is a story for another day.
Also, if you are worried about working with puff pastry… don’t be. You can do this! Just keep the dough chilled.
I truly think mushrooms are such an underrated vegetable – they are fat free, cholesterol free, low in calories, and provide important nutrients like vitamin D, B vitamins, antioxidants and potassium.
Not to mention – blending mushrooms with meat adds bulk and volume, generating more servings and stretching recipes into more portions. You can click HERE to learn more about “The Blend”.
This Beef and Mushroom Strudel is seriously one of the best mushroom dishes I have ever tasted.
- All-purpose flour for dusting
- 2 sheets of puff pastry dough
- 2 Tbs. olive oil
- 1 1/2 lb. chopped mushrooms
- 3 tsp. fresh thyme (or 2 tsp. dried)
- 1 cup diced red onion
- 2 medium garlic cloves, minced
- 1/2 lb. quality ground beef
- salt and pepper, to taste
- 6 oz. grated Italian fontina cheese
- 1 egg beaten with 1 Tbs. water
- On a lightly floured surface, fold out the first chilled puff pastry sheet and press or roll away any seams.
- Fold the sheet in half lengthwise and roll out to 15"x 6" (L x W).
- Place the pastry on a parchment-lined baking sheet, cover with plastic wrap and chill in the refrigerator while the second sheet is prepped.
- Repeat the steps for the second sheet of puff pastry rolling it out to 15" x 6".
- At this point, generously dust the top of the pastry with flour and gently fold in half AGAIN to 15" x 3" (do NOT press or roll).
- Using a sharp knife, cut slits in the pastry at 1/2-inch intervals to within 1 inch of the UNFOLDED edge.
- Place the folded pastry sheet on a second parchment-lined baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes.
- Heat a large sauté pan or skillet over medium-high heat.
- Add the olive oil, mushrooms and onion to the pan and sauté for 5 minutes.
- Add the thyme and garlic, and cook for one more minute.
- Do not allow the garlic to brown or burn.
- Season with salt and pepper.
- Spread the mushrooms on a baking sheet to cool and set aside.
- While the mushrooms are cooling, use the same skillet to brown the beef until no pink is showing, about 4-5 minutes.
- Place the beef on a paper towel lined plate and pat off as much grease as possible.
- Combine the cooked beef with the mushroom mixture and season with salt and pepper to taste.
- If not using immediately, refrigerate the mixture in a sealed container for up to 2 days.
- When ready to assemble, stir the cheese into the cooled beef mixture.
- Remove the UNCUT puff pastry sheet from the refrigerator.
- Distribute the beef, mushroom and cheese mixture evenly down the center of the dough, leaving 1 inch of space around the perimeter.
- Lightly brush the exposed pastry edges with some of the beaten egg mixture.
- Next, lay the CUT pastry over the top so the FOLDED (un-cut) edge lies down the center of the mushrooms.
- Gently unfold the pastry and pull the edges of the top sheet to meet the edges of the bottom sheet; the slits should be evenly spaced.
- Note: This may take a minute or two so just work slowly so as not to tear the pastry and if you DO get a tear, keep working and repair by hand as needed.
- Press the outside borders with the tines of a fork to seal.
- Refrigerate for 20 minutes, or cover tightly with plastic wrap and refrigerate overnight.
- Preheat oven to 425°F.
- Lightly brush the top of the strudel with the egg mixture.
- Bake for 15 minutes, then reduce the oven temperature to 375°F.
- Continue baking until the strudel is puffed and golden, 15 to 20 minutes more.
- Serve warm.
- *Makes one 15-by-6-inch strudel.
- *Chop your mushrooms to the same consistency as the beef to create a meaty blend.
- *Always work with chilled puff pastry dough to ensure the flakiest pastries - do not allow it to sit out for any longer than necessary. It should go into the oven chilled, not at room temperature.
So it’s all about the blend – mushrooms can easily mimic meat and this is a perfect example of how blending mushrooms with meat can create a more delicious, nutritious and sustainable meal!
Claire is a wife and busy working Mom to three boys and A Little CLAIREification is a lifestyle blog committed to bringing readers “Bright Ideas On A Budget” – from recipes, crafts and DIY projects to time management tips, meal planning and inspiration.
A self proclaimed CHEESE addict and lover of Sharpie markers in every color known to man, Claire also likes to throw a little fun and laughter in the mix as well. I’d love for you to follow along!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.