Sausage, Cheese and Mushroom Strudel
This Savory Sausage & Mushroom Strudel is made easy using a store-bought or Homemade Puff Pastry. A delicious filling of sauteed mushrooms, sausage, cheese & spices makes this Strudel perfect as an appetizer or even main dish.
Believe it or not but savory strudels in Italy are very popular. From stuffing with a ricotta mixture to cheese or just grilled vegetables. A strudel makes the perfect appetizer or serve it with a simple salad as a main dish. Serve it hot or even room temperature. It’s so good you can’t go wrong with whatever way you make it.
How to make it
In a large frying pan add the olive oil, minced shallot, sliced mushrooms, chopped sausage and spices, cook for about 10 minutes on medium high heat. Move to a clean bowl and let cool.
Roll out the puff pastry, gently roll it out a couple of times to even it out, then place it on the prepared cookie sheet. Sprinkle half the shredded cheese down the middle of the dough, top with the mushroom/sausage mixture.
Make slits about 1/2 inch thick on both sides of the dough until you reach the filling. Fold the cut strips over the filling, like a braid.
Brush with an egg wash or milk. Bake in the preheated oven until golden and cooked. Let cool 5-10 minutes then slice and serve.
What is Strudel?
Strudel is a rolled or stuffed pastry that can be sweet or salty, but its best known version is sweet made with apples, pine nuts, raisins and cinnamon. It’s place of origin is Austria.
What is the perfect dough for strudel?
Homemade strudel dough is soft and elastic and made with a just a few ingredients. It is stretched into a paper thin sheet. But for this recipe I am using a store-bought puff pastry although this Easy Puff Pastry Dough can also be used.
What to substitute for mushrooms?
We really love mushrooms, but I do realize not everyone does, so a good substitution would be peppers, broccoli rabe, onions, potatoes thin sliced or even mashed, or even scallops. Or if you have any other suggestions let me know.
How to store it
Cover the leftover strudel loosely with plastic wrap or foil. It will keep in the refrigerator for 2-3 days. It can be re-heated in a low oven before serving.
The strudel can also be frozen before baking. Wrap it in plastic wrap and place on a cookie sheet, place it in the freezer for a few hours or until firm and frozen. Then place the wrapped strudel in an airtight freezer safe container or bag and place again in the freezer. It will keep for up to 2-3 weeks. Bake it straight from the freezer, although it will need a bit more time baking.
More Delicious Strudel Recipes
- Homemade Cinnamon Apple Strudel
- Easy Baked Caprese Strudel
- Strawberry Cream Cheese Strudel
- Eggplant Cheese Strudel
So if you are looking for a tasty Savory Recipe to try, then I hope you give this Sausage, Cheese and Mushroom Strudel a try and let me know what you think. Buon Appetito!
Sausage, Cheese and Mushroom Strudel
Ingredients
- 1 roll puff pastry
- 2 tablespoons olive oil
- 1 small shallot (if desired) minced
- 1½-2 cups mushrooms sliced
- 2 Italian sausages (without casing chopped)
- 1 tablespoon fresh chopped parsley
- ½ teaspoon oregano
- 1/4 teaspoon salt (or to taste)
- 1-2 dashes pepper
- 1 cup cheese shredded (fontina, swiss, cheddar, gruyere or your choice)
EGG WASH
- 1 large egg
- 2 tablespoons milk
Instructions
- In a large frying pan add the olive oil, minced shallot, sliced mushrooms, chopped sausage, parsley, oregano, salt & pepper, cook for about 10-15 minutes on medium high heat stirring often until the sausage is just browned. Move to a clean bowl and let cool.
- Pre-heat oven to 375F (190C). Line a cookie sheet with parchment paper.
- Roll out the puff pastry, gently roll it out a couple of times to even it out, then place it on the prepared cookie sheet. Sprinkle half the shredded cheese down the middle of the dough, top with the mushroom/sausage mixture, and sprinkle with the remaining cheese.
- Make slits about 1/2 inch thick on both sides of the dough until you reach the filling. Fold the cut strips over the filling, like a braid. Brush with an egg wash or milk. Bake 25-30 minutes or until golden and cooked. Let cool 5-10 minutes then slice and serve.
EGG WASH
- In a small bowl combine 1 egg and 2 tablespoons of milk, beat to combine.
Nutrition
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My go-to strudel. Comes out perfect every time!
Hi Karen, thanks so much, glad you like it. Take care!
Rosemary this looks delicious and will make it soon, be great to snack on after it cools also, and just think you can add green peppers or red and so much more to the filling.
Thanks so much
Hi Stony, thanks so much, I hope you enjoy it. And you could add so many kinds of different ingredients. Take care!
Rosemary, can I prepare this strudel the night before to bake the next day? I would wait on the egg wash till right before baking…love love love all your recipes
Hi Karen, thanks so much. Yes you can, wrap well and chill and yes wait until just before baking before brushing with the egg wash. Take care!
Hi Rosemary,
I haven’t made your delicious-looking recipe yet, but I definitely will. I just wanted to know if pizza dough will be ok to make this??
Thank you and keep emailing great recipes!!
Hi Lydia, I think it would actually be very good using pizza dough, just make sure to roll it thinner rather than thick. Let me know how it goes. Take care!
This was my first savory puff pastry dish I’ve made. Your receipe was easy to follow and so delicous. It was a big hit! Thank You.
Hi Mandy, thanks so much, so glad you enjoyed it. Take care and have a great week!
If I want to use ground spicy sausage – how much should I use?
Hi Sandi, I would say about 6 1/2 ounces or 160 grams. Hope you like it. Take care!
Made the sausage, mushroom, and cheese strudel for my “magic club” and they loved it!!! I used the store bought puff pastry and it works out great!
Hi Connie, thanks so much, so glad everyone enjoyed it. Take care.
Hi wondering if these can be made ahead, possibly frozen, and reheated?
Hi Barb, the strudel can also be frozen before baking. Wrap it in plastic wrap and place on a cookie sheet, place it in the freezer for a few hours or until firm and frozen. Then place the wrapped strudel in an airtight freezer safe container or bag and place again in the freezer. It will keep for up to 2-3 weeks. Bake it straight from the freezer, although it will need a bit more time baking. Or you can bake it, let it cool completely then freeze, wrap well, thaw in the fridge then warm in the over. I would probably freeze it unbaked, it could become soggy if baked and frozen. Hope that helps.
500 grams seems like alot – way more then 2 cups of mushrooms. Could the weight be off – using shitake mushrooms. The filling made 2 puff pasties with filling left over.
Hi MaryJane, you’re right it is way off it’s more like 150 grams. Thanks sorry about that. Take care and have a great weekend.
I made this over the weekend. So easy and so good! Great recipe!
Thanks so much Jann, so glad you enjoyed it. Have a great week.
Hi Rosemary,
I’m planning to make the strudel as an appetizer for Easter dinner. I see described as providing 4 servings (dinner, I assume) and am wondering how many servings it would yield serves as an appetizer.
I have been enjoying your site for a few years.
Thank you,
Ellen
Hi Ellen, I would say 8-10 servings as appetizers, thanks so much glad you enjoy the site. Happy Easter.