Turkey and mushroom strudels



35 min


2 hrs



Turkey and mushroom strudels

Photo, Roberto Caruso.

Put away the sugar. This month is all about savoury baking.


  • 3 tbsp butter , divided
  • 4 cups sliced assorted mushrooms , (such as oyster, shiitake and cremini)
  • 2 shallots , thinly sliced
  • 1 garlic clove , minced
  • 2 tbsp all-purpose flour
  • 1/2 cup white wine
  • 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 lemon juice
  • 1/4 tsp salt

To assemble

  • 1/4 cup butter
  • 2 tsp chopped thyme
  • 8 sheets phyllo pastry


  • 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.


Chatelaine Quickies: Mushroom Grain Bowl

Nutrition (per serving)

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