Potato Mushroom Strudel

Serves: 4Hands-on: 15 minutesTotal: 50 minutesDifficulty: Medium

Serves: 4


  • 1 Tbsp. butter
  • 1 medium yellow onion, peeled and sliced
  • 1 clove garlic, peeled and minced
  • 1 cup sliced mushrooms
  • 6 medium red potatoes, coarsely chopped
  • 2 tsp. chopped fresh marjoram
  • 2 Tbsp. water
  • 1⁄4 cup grated Parmesan cheese
  • 2 scallions, chopped
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 4 sheets fresh phyllo pastry
  • 1⁄4 cup butter, melted


  • In a large skillet, melt 1 tablespoon butter over medium heat; cook onion, garlic, and mushrooms in the butter, stirring often, for 5 minutes or until liquid has evaporated. Stir in potatoes and marjoram. Add water and cover and cook for 8 to 10 minutes or until potatoes are tender. Remove from heat. Stir in the Parmesan cheese, scallion, salt, and pepper. Let cool.
  • Preheat the oven to 400°F. Place one sheet of phyllo dough on a work surface, keeping the remaining dough covered with a damp towel. Brush the sheet of dough lightly with butter. Layer the remaining phyllo on top of the first sheet, brushing each sheet with butter. Spoon the potato mixture down the center of the phyllo, leaving a 1-inch border at each short end. Starting at the long side closest to you, carefully roll the phyllo over the filling, folding in the edges while rolling. Place, seam side down, on a greased baking sheet. Brush with butter. Bake for 18 to 20 minutes or until golden. Let stand for 5 minutes.