Sunday Brunch: Chef Kenny Wagner's Wild Mushroom Strudel

TULSA - Wild Mushroom Strudel


  • 1 pound yellow onions, julienned
  • 6 ounces Shitake mushrooms, stemmed
  • 6 ounces Portabella mushrooms, stemmed
  • 4 ounces roasted garlic
  • 1/2 cup white wine
  • 5 ounces Boursin cheese
  • 1 tablespoon salt
  • 1 teaspoon white pepper
  • 1 sheet puff pastry
  • 1 pound clarified butter



Preheat oven to 350 degrees.

In hot pan sauté onion until caramelized.  Add mushrooms and white wine to pan. Season with salt and pepper. Cook until white wine evaporates. Allow mix to cool.

Fold in cheese and garlic. Once cooled chop fine in food processor.

Fill puff pastry sheet with stuffing by place stuffing down on the lip closest to you.  Tuck in sides and roll, brushing with butter on each roll. Bake for 15 minutes or until golden brown. Set aside to rest.

Cut into 4 ounce portions.

Makes 4 servings.

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