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Home » Recipe Type » Tarts & Pies » Sausage, Cheese & Mushroom Strudel

Sausage, Cheese & Mushroom Strudel

By: Rosemary Published: March 5, 2021 Updated on: June 5, 2022

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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. 

strudel on a white board with 1 slice cut

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.

Table of Contents

  • How to make it
      • Never Miss a Recipe!
  • What is Strudel?
  • What is the perfect dough for strudel?
  • What to substitute for mushrooms?
  • How to store it
  • More Delicious Strudel Recipes
  • Sausage, Cheese & Mushroom Strudel
    • Ingredients US CustomaryMetric 1x2x3x
      • EGG WASH
    • Instructions 
      • EGG WASH
    • Nutrition
  •  

How to make it

ingredents for the strudel, sausage, mushrooms sliced, shredded cheese & spices on a wooden board
Ingredients for the Strudel filling.

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.

mushrooms, oil & sausage meat in a pan before and after cooking

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.

rolling out the pastry, cutting the strips and adding the cheese and mushroom filling

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.

adding the remaining cheese and braiding the strips
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    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.

    strudel ready for baking

    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.

    mushroom strudel uncut on a white board with a white knife

    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!

    up close slice of strudel
    strudel on a white board with 1 slice cut

    Sausage, Cheese & Mushroom Strudel

    Rosemary Molloy
    This Savory Sausage & Mushroom Strudel is made easy using a store-bought or Homemade Puff Pastry. Perfect as an appetizer or even main dish. 
    5 from 8 votes
    Prevent your screen from going dark
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    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Appetizer, Lunch, Main Dish
    Servings 4 servings
    Calories 407 kcal

    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

    Calories: 407kcalCarbohydrates: 4gProtein: 18gFat: 36gSaturated Fat: 14gTrans Fat: 1gCholesterol: 119mgSodium: 755mgPotassium: 344mgFiber: 1gSugar: 2gVitamin A: 453IUVitamin C: 4mgCalcium: 239mgIron: 2mg
    Keyword mushroom strudel, savory puff pastry strudel, strudel with cheese
    Tried this recipe?Let us know how it was!

     

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      Holiday Appetizers & Side Dishes, Main Dish, Pork, Side Dishes, Tarts & Pies

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      1. Sandi says

        February 19, 2023 at 8:35 pm

        If I want to use ground spicy sausage – how much should I use?

        Reply
        • Rosemary says

          February 19, 2023 at 9:27 pm

          Hi Sandi, I would say about 6 1/2 ounces or 160 grams. Hope you like it. Take care!

          Reply
      2. Connie says

        August 18, 2022 at 12:42 am

        5 stars
        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!

        Reply
        • Rosemary says

          August 18, 2022 at 11:36 am

          Hi Connie, thanks so much, so glad everyone enjoyed it. Take care.

          Reply
      3. Barb says

        June 13, 2022 at 6:39 pm

        Hi wondering if these can be made ahead, possibly frozen, and reheated?

        Reply
        • Rosemary says

          June 13, 2022 at 9:06 pm

          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.

          Reply
      4. MaryJane says

        May 20, 2022 at 11:49 pm

        5 stars
        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.

        Reply
        • Rosemary says

          May 21, 2022 at 8:07 am

          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.

          Reply
      5. Jann says

        September 13, 2021 at 6:20 am

        5 stars
        I made this over the weekend. So easy and so good! Great recipe!

        Reply
        • Rosemary says

          September 13, 2021 at 6:01 pm

          Thanks so much Jann, so glad you enjoyed it. Have a great week.

          Reply
      6. Ellen Bailey says

        March 29, 2021 at 9:31 pm

        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

        Reply
        • Rosemary says

          March 29, 2021 at 9:43 pm

          Hi Ellen, I would say 8-10 servings as appetizers, thanks so much glad you enjoy the site. Happy Easter.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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