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Canton, GA 30114
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Taste of Life: Mushroom Strudel with Goat Cheese

Serves 6 Appetizer Portions


• ¼ cup olive oil
• 2 lbs. mushrooms, thinly sliced 2 tablespoons shallots, finely chopped
• 1 tablespoon garlic, finely chopped
• ½ cup dry sherry
• ¾ cup goat cheese (6 oz.), at room temperature
• 1 tablespoon chives, minced
• 1 tablespoon thyme, chopped
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 5-6 phyllo dough sheets
• 1 stick butter, melted
• ¼ cup sour cream


- Heat 1 tablespoon of the olive oil in a large sauté pan over medium-high heat.
- Sauté the mushrooms in small batches, cooking them until they turn golden brown, and then remove them, and set aside.
- In the same pan, sauté the shallots and garlic until soft, about 3-5 minutes. Add back the sautéed mushrooms.
- Reduce the heat to medium, and deglaze the pan with sherry.
- Add any reserved mushroom juice, and cook until the liquid reduces, about 5-7 minutes.
- Transfer the mushroom mixture to a medium bowl, and cool to room temperature.
- Mix in the goat cheese, chives and thyme, and season with salt and pepper.
- Remove the phyllo dough from the box, and keep the sheets covered with plastic wrap and a damp cloth to prevent drying.
- For each strudel, brush 1 sheet of phyllo dough with butter. Repeat to build 5 or 6 layers.
- Spread the filling over the top sheet of phyllo, and roll tightly — starting on the long side to form a log. Place the strudel seam side down on a cookie sheet.
- Brush the top of the strudel with melted butter. Repeat all previous steps if there is enough dough and filling; the strudel will freeze nicely unbaked.
- Bake at 375 degrees until golden brown and crisp, about 30-35 minutes.
- Slice the strudel into six appetizer portions.
- Serve with a dollop of sour cream.