This showstopper vegetarian entree is a tasty spin on apple strudel, where sauteed mushrooms, chestnuts and goat cheese take the place of the fruit. The strudel can be made up to 6 hours in advance and baked just before serving, so it is a good option for a dinner party. Serve with a baby kale salad tossed with a creamy tahini dressing for a complete meal.
Active time: 40 minutes | Total time: 1 hour
Mushroom and chestnut spice strudel
Ingredients
- 1 1/2 tbsp olive oil
- 1 medium onion, thinly sliced
- 1/2 lb (227 g) portobello mushrooms, chopped
- 1/2 lb (227 g) shiitake mushrooms, caps sliced, stems discarded
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/2 tsp black pepper
- 1/4 cup (59 g) dry white wine or vegetable stock
- 3/4 cup (107 g) roasted chestnuts, chopped and peeled (see note)
- 1/2 cup (70 g) crumbled goat cheese
- 12 sheets of filo pastry, thawed if frozen
- 4 tbsp melted ghee
- 1/2 cup (20 g) fresh dark rye or whole wheat bread crumbs
Directions
Preheat oven to 400°F (204°C). Line a baking tray with baking paper and set aside.
Heat the olive oil in a large saute pan or frying pan over medium-high heat. Add the onion and cook for about 3 minutes until it begins to soften. Add mushrooms, thyme, rosemary, salt and black pepper. Continue to cook, stirring occasionally, for about 6 minutes, until the mushrooms release their liquid and begin to brown. Add the wine and cook for 1 minute or until evaporated. Transfer the mushroom mixture to a large bowl, stir in the chestnuts and leave to cool for 10 minutes.
Place a sheet of filo pastry on a large cutting board with the long side facing you. Brush with a little of the melted ghee and sprinkle with a few teaspoons of breadcrumbs. Top with another piece of filo pastry, brush with more ghee and sprinkle with more breadcrumbs. Repeat with the remaining filo sheets, adding breadcrumbs between the layers, but not on the last sheet.
Transfer the layered phyllo to the prepared baking sheet. Spoon the mushroom mixture in a line about 1 inch from the edge closest to you and sprinkle the goat cheese evenly over the filling. Fold the edge closest to you up and over the filling, then roll into a long, tight cylinder. Place seam side down on the baking sheet and brush the outside with any remaining ghee. At this point, the strudel can be refrigerated for up to 8 hours before baking.
Bake for about 25 minutes or until crisp and golden brown. Transfer to a serving dish and let cool for 5 minutes before slicing with a serrated knife.
Note: Peeled and roasted chestnuts are available in well-stocked supermarkets in the back aisle. Substitute 1/2 cup toasted walnuts or hazelnuts, if desired.
Serves: 6 | Serving Size: One 2-inch slice
Nutrition (per serving): Calories: 404; Total fat: 19g; Saturated fat: 9g; Monounsaturated fat: 6g; Polyunsaturated fat: 1g; Cholesterol: 33mg; Sodium: 493mg; Carbohydrate: 51g; Dietary fiber: 3g; Sugar: 8 g; Protein: 10g
Nutritional bonus: Vitamin D: 2%; Calcium: 5%; Iron: 13%; Potassium: 354mg; Vitamin A: 1%; Vitamin C: 11%
Originally published January 12, 2019; Updated June 2026