The savory strudel with mushrooms and meat is a tasty and quick rustic dish to prepare, perfect for both lunch and dinner. A version that is not only savory but also quite quick of the classic apple dessert because we use puff pastry to make it, which significantly speeds up the preparation times of this recipe. Naturally, if we want, we can prepare the strudel dough at home, but if we are in a hurry, we can use the puff pastry that we usually always have in the fridge. The filling has the colors and aromas of autumn because we use champignon mushrooms and minced meat. We make a sort of mushroom ragout without tomato that will become the heart of our strudel along with the cheese. We close our strudel by creating strips or we can close it like a roll and after baking, just cut it into slices to enjoy its full goodness!
We prepare the savory strudel with mushrooms and meat by first sautéing the onion with oil and adding the minced meat. After about ten minutes, we also add the mushrooms and let them cook for about 10-15 minutes, seasoning them at the end with salt, pepper, and oregano. On the outer sides of a roll of puff pastry, we make strips and in the center, we place the mushroom and meat filling. We overlap slices of cheese on the filling and close the strudel by interweaving the strips over each other. Brush with a beaten egg yolk or milk, sprinkle with sesame seeds, and bake for about 35 minutes at 350 degrees
A rustic pie that is perfect for autumn lunches and dinners and that you can conveniently prepare in advance. All you have to do is gather all the ingredients to try it as soon as possible.
Also discover:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to Prepare the Savory Strudel with Mushrooms and Meat
- 1 roll puff pastry
- 18 oz mushrooms
- 10 oz ground beef
- 7 oz cheese
- 1 onion
- extra virgin olive oil
- oregano
- salt
- pepper
- milk (for brushing)
- sesame seeds
Tools to Prepare the Savory Strudel with Mushrooms and Meat
- 1 Pan
- 1 Knife
- 1 Cutting board
- Parchment paper
- 1 Baking tray
- 1 Stovetop
- 1 Oven
Steps
Start preparing the savory strudel with mushrooms and meat by making the filling: clean the mushrooms by removing the earthiest part of the stem and wiping off any dirt with a damp cloth. Slice them.
Peel the onion, chop it, and place it in a pan with olive oil.
Sauté it for a few moments, then add the ground meat and let it cook over medium heat for about ten minutes.
Add the mushrooms and continue cooking for another 10-15 minutes until the mushrooms are cooked and the water released during cooking has completely evaporated. Season with salt, pepper, and oregano. Let cool.
Unroll the puff pastry on a sheet of parchment paper and make several lateral cuts on the right and left, cutting off the two upper and lower corners and not affecting the central part.
Place the prepared filling in the center and lay slices of provolone or another cheese of your choice on top.
Now fold the top and bottom parts of the strudel and close it by first bringing the left strip and then the right one towards the center, continuing in this way by alternating the strips until the strudel is completely closed and the filling is well sealed inside.
Brush the surface of the strudel with milk or alternatively with a beaten egg and sprinkle with sesame seeds.
Bake the savory strudel with mushrooms and meat in a preheated oven at 350°F for about 35-40 minutes or until its surface is golden brown.
Simo and Cicci recommend
Store the Savory Strudel with Meat and Mushrooms in the fridge for up to 3 days, or alternatively, you can freeze it.
You can prepare the meat and mushroom filling up to 3 days in advance, storing it in an airtight container in the refrigerator, and then use it to make the strudel.
You can use whole wheat or gluten-free puff pastry. Additionally, you can use pie crust instead of puff pastry, even homemade.
You can substitute provolone with your preferred cheese, or omit it for a lactose-free strudel version.
For a vegetarian version, you can substitute the meat with pre-cooked lentils, creating a rustic similar to the lentil savory strudel recipe we showed you. Alternatively, you can add other types of vegetables like pumpkin or potatoes.
FAQ (Questions and Answers)
How do you make strudel dough at home?
Making strudel dough at home is simple; you just need to pour 250 g of flour into a bowl and add an egg, 100 ml of warm water, salt, and finally two tablespoons of olive oil. Knead the ingredients together and then move to a work surface until you obtain a smooth and elastic dough.
Wrap it in plastic wrap and let it rest for 30 minutes. With a rolling pin, roll it out very thinly to obtain a large rectangle, and you can distribute the filling as shown in our recipe or alternatively distribute it over the entire surface and then roll the strudel onto itself.What mushrooms can be used for this recipe?
In addition to champignons, you can use your preferred mushrooms such as porcini, honey mushrooms, or mixed mushrooms.
