Mushroom & Sausage Strudel Recipe

A savoury phyllo pastry breakfast or lunch dish.

1 lb. bulk sausage
4 tbsp butter
4 tbsp olive oil
2 cups fresh mushrooms, finely chopped
1/2 cup onion, minced
1 tsp salt
1 tsp freshly ground black pepper
1 (8 oz.) package cream cheese
12 sheets phyllo pastry
1 cup melted butter
1 cup fine dry bread crumbs


Step 1: Sauté sausage in a medium skillet over medium heat until thoroughly cooked. Drain and set aside.

Step 2: In another skillet; melt butter with olive oil over medium heat. Add mushrooms and onions and cook, until onion is translucent. Remove from heat and add salt, pepper, cooked sausage and cream cheese, blending thoroughly.

Step 3: Preheat oven to 400°F. Lightly dampen a tea towel. Lay a sheet of phyllo on the towel and brush with melted butter. Sprinkle evenly with a light layer of bread crumbs. Repeat 4 times, ending with sixth sheet of phyllo.

Step 4: Place half of the filling on the narrow edge of the phyllo, leaving a 2″ border on each side. Fold in sides and roll up pastry. Place roll on a lightly greased baking sheet. Brush with additional melted butter. Repeat using remaining phyllo and sausage filling. Bake for 18-20 minutes or until golden.


© Lochner