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White Mushroom Strudel with Roasted Pepper Coulis



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10 lb. white mushrooms, divided
4 oz. olive oil, divided
2 tbsp. garlic, minced, divided
3 tbsp. lemon juice
1 tsp. oregano, chopped
1 tsp. basil, chopped
1 tsp. thyme, chopped
Salt, to taste
Pepper, to taste
2 1/2 cups bread crumbs, divided
4 egg whites
1 red bell pepper, diced finely
4 tbsp. Italian parsley, chopped finely
32 sheets phyllo dough
Fresh oregano, for garnish


  1. 1
    For Mushroom Duxelle: Wipe 5 lb. mushrooms and cut into small dice. Sauté mushrooms in 2 oz. olive oil; add 1 tbsp. minced garlic and lemon juice. Add chopped fresh herbs; salt and pepper to taste. Cook until dry; cool and reserve. When duxelle is cold, add 2 cups bread crumbs and egg whites; mix well. Reserve.
  2. 2
    For Roasted Red Bell Pepper Coulis: Roast 12 peppers in oven until dark brown; cool. Peel and seed. Blend peeled peppers with 2 cups vegetable stock; strain. Bring to a boil.
  3. 3
    For Filling: Cut 5 lb. white mushrooms into quarters. Sauté mushrooms in olive oil with bell pepper, Italian parsley and garlic; salt and pepper to taste. Cool. Mix sautéed mushrooms with mushroom duxelle. Lay phyllo sheet out on large surface and spray with nonfat spray. Sprinkle with 1 tsp. bread crumbs. Working quickly, repeat, layering remaining 7 sheets. Divide mushroom duxelle into 4 portions. Spoon duxelle across long end of layered phyllo. Roll and lay on baking sheet. Pre-cut into 6 portions. Brush with olive oil and bake at 350°F until golden brown.
  4. 4
    To Serve: Ladle 3 oz. of Red Pepper Coulis on bottom of plate. Place strudel on top. Garnish with fresh oregano.


Christophe Bernard, Executive Chef – Marriot Corporate Services / Northrop Grumman; Los Angeles, California

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preparation methods
cuisines European, Italian
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