Turkey and mushroom strudels

Prep 35 min
Total 2 hours
Serves 8

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3 tbsp
butter, divided
4 cups
sliced assorted mushrooms, (such as oyster, shiitake and cremini)
shallots, thinly sliced
garlic clove, minced
2 tbsp
all-purpose flour
1/2 cup
1 1/2 cups
low-sodium chicken broth
4 cups
cooked strips of turkey
3/4 cup
chopped, peeled and roasted chestnuts
1/4 cup
chopped parsley
2 tsp
Dijon mustard
2 tsp
1/4 tsp

To assemble

1/4 cup
2 tsp
chopped thyme
8 sheets


  • LINE a large baking sheet with parchment. Melt 1 tbsp butter in a large frying pan over medium-high. Add mushrooms, shallots and garlic. Cook until mushrooms are tender, 3 to 4 min. Add remaining 2 tbsp butter, then flour. Cook, stirring constantly, for 30 sec. Add white wine and cook for 2 min. Add broth and cook, stirring often, until thickened, about 4 min. Stir in turkey, chestnuts, parsley, Dijon, lemon juice and salt. Season with fresh pepper. Transfer to a bowl and refrigerate until cool, about 1 hour.
  • PREHEAT oven to 400F. Microwave ¼ cup butter with thyme in a small bowl until melted, 1 min. Place 1 sheet of phyllo on work surface with long edge facing you, keeping remainder covered with a damp towel to prevent drying out. Brush lightly with some of the butter mixture. Top with 3 more sheets phyllo, brushing each lightly with butter mixture. Divide filling in half. Leaving a 2-in. border at both short edges of stack and starting 1 in. from closest long edge, spoon half of filling in a 4-in.-wide strip over phyllo. Fold in short sides and roll up tightly. Place, seam-side down, on prepared sheet, and make diagonal slashes in pastry to let steam out. Repeat with remaining 4 sheets phyllo and filling. Brush with any remaining butter.
  • BAKE until golden, 15 to 18 min. Let cool for 5 min.



Calories 312, Protein 24 g, Carbohydrates 25 g, Fat 15 g, Fibre 2 g, Sodium 434 mg. Excellent source of vitamin B12

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