Keiko's Culinary Collection has inspired this illustrated mushroom recipe featuring my go-to holiday side dish. The presentation is gorgeous (thus the holiday distinction!) but it's easy enough for every day, and the ingredients are flexible so you can adapt to please your picky eaters. Add onions? Sundried Tomatoes? Sure! Artichoke Hearts? YES!! Sub Zucchini or cooked Potatoes for the mushrooms... Just have fun with it! and be sure you stick to the approximate amounts and cooking times. Click on the illustrated recipe below to get your free downloadble PDF!
If you make this recipe please let us know how you liked it in the comments, and-- happy cooking!!
Braided Mushroom Strudel with Winter Greens and Parmesan
2 Sheets of Frozen Puff Pastry - follow box instructions to thaw
2 T Butter
2 T Olive Oil
16 oz. Cleaned, Sliced Mixed Mushrooms - Cremini, Portabella, White Button Mushrooms, etc.
6 Cups (handfuls) of Mixed Winter Greens - Swiss Chard, Kale, Turnip Greens, your choice.
Juice of 1 Lemon
½ Cup Plain Bread Crumbs
1 Cup Shredded Parmesan Cheese
Salt and Pepper to taste
1 Egg, Beaten + 2 T Water for the Egg Wash
Preheat Oven to 400-degrees.
Add Butter and Olive Oil to a large saute pan over medium-high heat. When the butter is melted, add your mushrooms and stir to coat. Leave the mushrooms undisturbed for 2-3 minutes to allow them to brown. Stir and repeat until the mushrooms are getting brown all over and releasing their liquid.
Add the greens, a few handfuls at a time, and stir them into the mushroom mixture until all of the greens are added. Saute another 3-5 minutes until the greens are wilted and cooked down a bit. Put this mixture in a mixing bowl and add the lemon, breadcrumbs, parmesan, salt and pepper and stir until evenly combined.
On a lightly floured surface, roll out one of the puff pastry sheets to approximately 12 x 18 inches. Distribute one half of the mushroom mixture down the middle third of the puff pastry rectangle. On the right side starting about 1 ½ inch from the top, cut a strip from the edge of the spinach mixture through the edge of the puff pastry sheet. Cut strips at 1 ½ inch intervals from the top to the bottom and repeat on the left side.
Fold the top left strip over the spinach mixture, angled down to the right. Next, fold the top right strip over the left strip, angled down and to the left. Repeat this pattern all the way down creating the braided top. Cut the bottom strips off, sealing the braids at the bottom of each side of the spinach mixture. Put the completed pastry on a parchment lined sheet pan.
Repeat this procedure with the other puff pastry sheet. You can cook these side by side on the same sheet pan.) Brush the tops and edges with the egg wash mixture. Bake approximately 30 minutes at 400-degrees, or until the tops are golden brown.
Notes: I've made this thing vegan before and it was amazeballs. Just use vegan frozen puff pastry, vegan butter and parmesan. For the egg wash, sub melted coconut oil but take care not to layer it on too thick, just a light brush! I also followed the baking instructions on the puff pastry box, just do a quick check on that before baking.