Tuesday, September 1, 2009

What's Cooking Wednesday: Mushroom-Onion Strudel with Two Paprikas

Please go to The Fairy Blogmother for more What's Cooking Wednesday participants.

Whether we like it or not, fall is in the air.

From a culinary standpoint, that's not a bad thing; while we'll miss the blueberries and peaches, the temptations of apples and squash are just ahead. The first apples, in fact, have begun to appear at the Farmers Market over the past couple of weeks.

The last day of our staycation I made a blueberry-cream cheese strudel, and had a few phyllo sheets leftover. This was the last of our indulgences; it was time for a return to healthy foods.

Now, it may seem like Mushroom-Onion Strudel wouldn't be that healthy, but with a few shortcuts, it really can be.

What I want from this strudel is a rich, Hungarian mushroom soup quality, but without all the cream and calories. To make this healthier, I cooked the vegetables slowly in a bit of olive oil, used whole wheat phyllo dough (Fillo Factory brand makes organic, whole wheat phyllo dough), and used 3 TBS of reduced fat sour cream, rather than a mixture of full fat sour cream and cream. To get a complex, smokey flavor, I used two types of paprika and some Gruyere. Our family loved this start to the fall. Enjoy!

Mushroom-Onion Strudel with Two Paprikas


5 sheets of whole wheat phyllo dough, thawed (regular phyllo dough will work fine, too)
olive oil cooking spray or olive oil atomizer
1 TBS olive oil
1/2 lb. mushrooms, cleaned and chopped
1 large onion chopped
1/2 tsp sea salt
1/4 tsp ground black pepper
1/2 tsp sweet paprika
1/4 tsp smoked paprika
3 TBS reduced fat sour cream
4 oz. Gruyere cheese, grated (if you have a grater with small holes, or a microplane, so much the better as you can spread the cheese more - a light coating on the phyllo is fine)
1 tsp olive oil

Note: If you have only smoked paprika, 3/4 tsp can be used. If you only have sweet paprika, use the 1/2 tsp and add a pinch of cayenne pepper. This will be tastier with the two paprikas, however.


1. Preheat oven to 375.

2. Saute onions in 1 TBS olive oil over medium heat, until onions start to become translucent. Add mushrooms, and continue to cook until they are golden brown - cook slowly. The sauteing should take about 30 minutes. Add salt, pepper, paprika and sour cream. Mix together. Set aside.

3. Spread a clean kitchen towel on a table. Working quickly so the phyllo won't dry out, place a sheet of phyllo dough on the towel. Spray with cooking spray or atomizer. Repeat until all five sheets have been used.

4. Sprinkle Gruyere across surface of the phyllo sheets, reserving 1 TBS. Along one edge, place the mushroom/onion mixture.

5. Using the towel, roll the strudel, jelly-roll style. When the strudel is rolled, brush the remaining tsp of olive oil along the seam and sprinkle with the remaining gruyere.

6. Carefully transfer strudel to baking sheet that is either greased or has a silicone mat or parchment paper covering it. (I'd recommend the latter two choices, if possible).

7. Bake for 25 minutes until strudel is golden brown. Let cool for 5 - 10 minutes before serving.

Serves 6

Nutritional Info

* Servings Per Recipe: 6

Amount per serving:

* Calories: 191.1
* Total Fat: 11.2 g
* Cholesterol: 24.7 mg
* Sodium: 147.6 mg
* Total Carbs: 14.5 g
* Dietary Fiber: 1.7 g
* Protein: 8.9 g

As always, nutrition information supplied by the recipe calculator at sparkrecipes.com.

Photos: Plate of Mushroom-Onion Strudel with Two Paprikas and heirloom tomatoes, close-up of Mushroom-Onions Strudel with Two Paprikas, phyllo dough and mushroom mixture ready to be rolled, rolled strudel ready for the oven. All photos by Jennifer Shikes Haines.

If you don't mind leaving your comments/votes for this piece at my other gig, it would be greatly appreciated!


Goofball said...

ho ho ho, wait a moment!!! what's up with that? it's September and people start talking about fall.
Pooooh , I refuse to jump on that bandwagon

I'll check your recipe in a couple of weeks time ;)....because the pictures do look awesome but don't tell anyone I've admitted that at this moment ;)

Korie said...

I'm going to see if my mum wants to make this with me when I'm visiting home. I've never seen multiple types of paprika, low fat sour cream or whole wheat phyllo dough here. But I bet we can find it in the burgh.

Brian Miller said...

oh i love the fall...today is such a cool morning as well...and i am drooling all over my keyboard over the strudel...lol. that would be great on a cool autumn night.

Lauren said...

This one is going straight into my recipe collection.

Jen said...

LOL, Goofball. Well, here the weather is turning, as are the trees, so it's a bit hard to deny fall, sadly.

Lilac, I bet you can in the 'burgh, too. The types of paprika should be in Belgium, but as far as the other things go, I'm guessing not so much.

Brian - it's really easy to make. I know your main thing is "grilling" - maybe it's time to teach the boys how to cook? ;-)

Thanks, Lauren!

Jeanie said...

This sounds FABULOUS! I can't wait to try this -- phyllo has always "scared" me but this doesn't seem bad -- and with less than 200 caleries for a piece, well, that works for me!

Teresa Cordero Cordell said...

Jenn, what a delightful twist on strudel. I've never made a savory strudel before, but I think you just convinced me to give it a try. My hubby would love this. Thanks.

Rosa's Yummy Yums said...

What a wonderful dish! It looks and sounds so delicious!



anno said...

Mmmm... mushrooms & sourcream, some smokey gruyere... another can't-go-wrong combination. Sounds delicious!

Jen said...

Jeanie - it scared me, too, until I actually worked with it. The first piece usually crumbles a bit, but it's easy after that, hence the layers.

Teresa - I really like them, because they feel decadent and really don't have to be!

Thanks, Rosa!

Anno - on the annarbor.com site, I have where I got everything. The filling tasted like Achatz Hungarian Mushroom soup, which is what I was shooting for. It seemed silly to throw all the local details in here.

Mariposa said...

I am so hungry now!

Jen said...

Mariposa - make something to eat! ;-)

Brittany | the Home Ground said...

This sounds so so good!! Eric would even like it :)


WOW!! That looks yummy!!

Anonymous said...

This...sounds...SO good! I LOVE the savory version, esp since I don't have a very sweet tooth.

Hm. It's not very "fall" weather here...last time I checked, still 100 degrees and STILL no AC...

Diana Dyer said...

Yummmm, smoked paprika has been my 'new' spice this year. I'll try any recipe that has it as an ingredient and try adding to many that don't!

Thanks for the great photos, too.

Jen said...

Thanks, Diana! BTW... that was *my* phone that time. ;-)

Valerie Harrison (bellini) said...

If it is wrapped in filo I am there for sure Jen.

Jen said...

This is a true "light" recipe, Val!

Dingo said...

Okay, so once you cook for me then we'll head out for dessert.

Peter G | Souvlaki For The Soul said...

Jen I really love the creativity behind this dish. How I envy you that you can get whole wheat phyllo sheets!

Jen said...

Dingo - do you have a kitchen I can use? ;-)

Peter, thanks so much! I actually think Fillo Factory is Canadian and ships, but I could be wrong, and it might be over the top expensive to ship to AU.

Luisa Perkins said...

Gah! The Ann Arbor site is determined not to let me in. I'm so sorry; I'll just keep commenting here for now.

This recipe looks amazing; I wish I had all the ingredients right this second.

Jen said...

Luisa - the Ann Arbor site is STILL having problems - thanks for letting me know. I think, in a funny way, I had some of the Comfortably Yum goodness in the back of my mind when I did this one. ;-)

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