Mushroom and Wild Rice Strudel Recipe (2024)

Excellent! This dish has been a hit every time I make it. I have taken leftover filling and put it in a greased ramekin and then topped it with some leftover phyllo that is layered with butter/olive oil. That is really great too. It re-crisps beautifully. Will make it again and again.

I used dill for the herb. I think this is the best vegetarian dish I have ever made. It is an incredible recipe. I followed the recipe, but I think next time I will layer the phylo so it is a bigger area. Unbelievable good.

This is quite good, very savory. I made some minor substitutions (used a mix of dried mushrooms including some chanterelles and morels; used Manchego in lieu of Feta). It did need an accompaniment and the cranberry chutney I had on hand fit the need very well. I would make this again.

I'm pretty sure she means that 1/2 cup of uncooked wild rice will make 1-1/2 cups cooked. Generally, rice doubles but wild rice expands more.

I made my own strudel dough. It's a lot easier than it seems and the results (and bragging rights) are spectacular.

This is quite good, very savory. I made some minor substitutions (used a mix of dried mushrooms including some chanterelles and morels; used Manchego in lieu of Feta). It did need an accompaniment and the cranberry chutney I had on hand fit the need very well. I would make this again.

Came out beautifully. BUT: it took hours to make. Wish I'd noticed it only calls for less than half of the mushroom ragout recipe; I have plenty of that left. It's one dimensional and must be served with something acidic. Some lemon zest might brighten it. And, 1/2 cup uncooked wild rice only made 1 cup.

Made this for brunch today with eggs and roasted tomatoes. Excellent, versatile dish. I plan to make again in a couple weeks when we have friends for dinner. Martha Rose Shulman’s recipes are always reliably excellent in my opinion. The strudel was very easy to role. I followed instructions exactly.

Really liked this recipe & my 17 yo carnivore son declared it a keeper. I stuck closely to instructions but found it too full to roll. So i laid 3 sheets of phyllo on top and tucked them under whole thing. Turned out beautifully. Took suggestion to sprinkle smoked paprika on top and thought filling needed a bit of freshness so gave it all a squeeze of lemon before assembly. Served with a salad and poached eggs on the side. Company worthy but easy enough for weeknight. Regular rotation for us.

A tasty and comforting dish, made lovelier by a bit of smoked paprika on top. Served with a microgreens salad, tomato, and avocado for a bit of holiday zing and color.

I make this often, and have added chopped greens & herbs to my filling with great success.

I am not sure what she means by 1/2 cup of the wild rice uncooked?? I do not think the 1/2 cup she initially uses on top of the filo would cook.

I think if I make it gin I will use puff pastry.

I used dill for the herb. I think this is the best vegetarian dish I have ever made. It is an incredible recipe. I followed the recipe, but I think next time I will layer the phylo so it is a bigger area. Unbelievable good.

Excellent! This dish has been a hit every time I make it. I have taken leftover filling and put it in a greased ramekin and then topped it with some leftover phyllo that is layered with butter/olive oil. That is really great too. It re-crisps beautifully. Will make it again and again.