Mushrooms duxelles, the classic French mushroom paste, is typically fresh mushrooms cooked until dry and enriched with cream butter and liquor. Using our Dried Kibbled Champignon Mushrooms saves time and the soaking liquid adds deep, rich flavor. This recipe for strudel is a simple appetizer and a great use of duxelle.

Prep time: 5 min

Cook time: 75 min

Total time: 80 min

Mushroom Duxelle Strudel
Copyright Recipe © 2016 Woodland Foods


Serves 6


  1. Rinse Sliced Champignon (White Button) Mushrooms under cold running tap water to remove any debris. Place mushrooms in a bowl, and cover with boiling water. Let soak 15 to 20 minutes.

  2. Drain, reserving soaking liquid. Rinse mushrooms, squeezing out excess moisture. Finely chop, and set aside. Strain the soaking liquid to remove any fine debris. Set aside.

  3. Heat olive oil and butter in a large skillet over medium heat, and saute shallots until translucent.

  4. Add mushrooms and herbs. Cook for 5 minutes, stirring frequently. Add sherry and 1/4 cup reserved mushroom soaking liquid, and cook 10 minutes, until almost no liquid remains in pan.

  5. Add cream and cook until mixture is thickened and cream has been fully incorporated. Season to taste with salt and black pepper. Remove from heat and let cool.

  6. Preheat oven to 400°F and line a baking tray with wax paper or parchment.

  7. Lay out one sheet of pastry. Brush the sheet with melted butter, not too much just enough to coat. Place a 2nd sheet over the buttered one. Repeat until all the pastry sheets are stacked and buttered.

  8. Spread the mushroom duxelle over the pastry leaving about 1” at the edge and away. Fold 1/3 of the pastry away over the mushrooms. Fold again to close so that the edge clean of mushrooms can seal the strudel.

  9. Carefully scoop the strudel onto the prepared baking sheet and brush liberally with melted butter

  10. Bake 15-20 minutes, until golden brown and crisp. Allow the strudel to rest for 5 minutes then slice portions with a serrated knife.