Crispy Mushroom Strudels
Tommy Habetz enjoys updating the savory strudels common in northern Italy and eastern France. He makes the crackly, caramelized crust here with buttered layers of phyllo instead of ultra-labor-intensive strudel dough. More Mushroom Dishes
The mushroom filling can be refrigerated for up to 2 days. Bring to room temperature before filling the phyllo.
Clean mushrooms right before using them. Wipe them gently with a damp cloth or paper towel, or rinse them quickly under cold water and dry them immediately. Do not soak them in water, because they absorb liquid like sponges. For hard-to-reach or stubborn dirt, clean the mushrooms with a soft brush (a small paint brush works well).