Mushroom Cocktail Strudels

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Preparation info

  • 15 to 20

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 tablespoons butter, at room temperature
  • 1 pound mushrooms, finely chopped
  • 2 tablespoons finely chopped shallots or scallions
  • Salt and freshly ground black pepper
  • 2 tablespoons Madeira
  • ½ teaspoon dried tarragon
  • ½ cup sour cream
  • 2 to 4 sheets of phyllo pastry (strudel leaves)
  • Melted butter, about ½ cup
  • 1 cup fine dry bread crumbs


  1. Preheat oven to moderate (375°F.).

  2. Melt the butter and add the mushrooms, shallots, salt and pepper to taste, wine and tarragon. Cook, stirring occasionally, until most of the liquid has evaporated and the mixture is mushy. Let cool slightly. Stir in the sour cream.

  3. Spread one strudel leaf on a cloth that has been moistened with cold water and wrung out. Keep the other leaves covered with a damp cloth. Brush the opened strudel leaf generously with melted butter and sprinkle with dry bread crumbs. Using a spoon, form half of the mushroom mixture into a sausage shape along the bottom of the strudel leaf from left to right. Fold over the bottom rim of the strudel to enclose the filling lightly. Lift the towel gently so that the strudel envelops the filling over and over like a jelly roll. Brush top generously with melted butter. Continue filling leaves until all filling is used. Freeze any remaining leaves for future use.

  4. Roll the strudel onto a buttered baking sheet or transfer it carefully with the fingers. Using a sharp knife, cut the strudel into individual servings measuring about one and one-half inches. Bake for fifteen to twenty minutes, or until strudel is crisp and well browned.

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