Mushroom Strudel

What you need:

2 Tbsp unsalted butter or non-dairy margarine

1 pound mixed mushrooms, such as white button, cremini and oyster, thinly sliced
Salt and freshly ground pepper
1/2 onion, finely diced
1 1/2 tablespoons all-purpose flour
3/4 cups mushroom broth

1/2 tablespoon chopped thyme

1/2 teaspoon finely grated lemon zest
1 package of puff pastry

Method

Preheat the oven to 350°. In a large skillet, melt 1 tablespoon of the butter. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until the mushrooms release their liquid, about 8 minutes. Uncover and cook, stirring occasionally, until the liquid has evaporated and the mushrooms are browned, about 8 minutes longer.

 

In another large skillet, melt 1 tablespoon of the butter. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Stir in the flour until incorporated, then gradually stir in the broth until smooth. Bring to a boil over moderately high heat and cook, stirring often, until thickened, about 2 minutes. Stir in the mushrooms, thyme and lemon zest. Remove from the heat and season with salt and pepper. Let cool completely.

 

Line a large rimmed baking sheet with parchment paper. Place the puff pastry on the parchment.*  Spread the mushroom mixture down the center of the pastry length-wise.  Roll the pastry into a tube and press the seam together.  Turn pastry over so that the seam side is down.  Bake in preheated oven for 45 minutes.

 

*I cut the puff pastry in half and made two strudels.  I made this for a party and this made it more easily transportable.