New Year’s Eve 2011, Bob used 1/2 cup ground toasted walnuts between the filo layers. He still put the Parmesan cheese into the cooled mushroom mixture.


  • 8 cups wild mushrooms, picked, diced

  • ½ cup shallots, finely diced
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • To taste:  sea salt & ground pepper
  • 1 cup reduced cream
  • 8 sheets strudel leaves
  • ½ cup Parmesan cheese
  • 1 cup melted butter
  • 1 tablespoon chives, minced
  • 1 tsp parsley, chopped


Pan sear mushrooms in dry sauté pan; sauté shallots and garlic in butter until vegetables are softened and aromatic; add mushrooms and cook until incorporated; add seasonings and cook to reduce liquid. fold in reduced cream; remove and chill.  Lay out strudel leaf and spread with melted butter; repeat 7 more times, sprinkling Parmesan between layers; lay chilled mushrooms down the middle of the strudel; roll over and tuck underneath; butter exterior of strudel.  Bake at 350ºF for approximately 25 minutes or until browned; cool 15 minutes before slicing.

Serve with pineapple chutney.


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