Chicken-and-Mushroom Strudel with Greens

Name: Chicken-and-Mushroom Strudel with Greens
Ingredients: 8 tablespoons salted or unsalted butter, divided; 8 tablespoons salted or unsalted butter, divided; 1 tablespoon extra-virgin olive oil; 1 pound assorted mushrooms (cremini, shiitake, oyster, or other), chopped; 1 pound assorted mushrooms (cremini, shiitake, oyster, or other), chopped; 1 pound assorted mushrooms (cremini, shiitake, oyster, or other), chopped; 1 pound assorted mushrooms (cremini, shiitake, oyster, or other), chopped; ¼ red onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon fresh (or ½ teaspoon dried) thyme leaves; ½ teaspoon fine sea salt; ¼ teaspoon coarsely ground black pepper; ¼ cup dry white wine; 2 cups chopped rotisserie or cooked chicken; 2 cups chopped rotisserie or cooked chicken; 12 sheets frozen phyllo dough, thawed; ½ cup (2 ounces) shredded Swiss cheese; ¼ cup (1 ounce) freshly grated Parmesan cheese; Arugula or other salad greens; Arugula or other salad greens; Grape tomatoes

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mushrooms

By Julia Rutland

Published 2021

About

This elegant strudel is light yet satisfying.

Ingredients

8 tablespoons salted or unsalted butter, divided
1 tablespoon extra-virgin olive oil

Main course

Method

Preheat oven to 400°. Line a baking sheet with parchment paper.

Melt 2 tablespoons butter and olive oil in a skillet over medium heat. Add mushrooms, onion, garlic, thyme, salt, and pepper. Cook, stirring frequently, for 10 minutes or until mushrooms release moisture and begin