Mushroom and walnut strudel

Strudel, with its layered pastry and braided folds, might be the fussiest of the Oktoberfest food lot, but we’ve got a version that’s intimidation-free. Strudel salvation comes in the form of frozen puff pastries from Dufour and Pepperidge Farm, both of which are totally plant-based, which means none of us ever has to live that struggle.

Aside from not making the dough from scratch, this strudel differs in one other major way: Instead of the traditional apples and cinnamon, we’re taking the savory route with an aromatic blend of mushrooms, shallots, walnuts, rosemary, and sage. It’s hearty and “meaty,” plus, it’s photogenic enough to be a dinner party centerpiece. Paired with a side salad, it also makes the perfect cozy lunch. You can even assemble the whole thing ahead of time and refrigerate or freeze it days or weeks. It may not be an heirloom recipe, but it’s easy, tasty, and your biceps won’t fall off from rolling. We think we can all raise a stein to that. Prost!

Mushroom and Walnut Strudel

Yield: 6 to 8 servings

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 3 large shallots, finely chopped
• ¾ teaspoon kosher salt, divided
• ¾ teaspoon freshly ground black pepper, divided
• 2 pounds mixed mushrooms, finely chopped* 
• 1 tablespoon sage, finely chopped* 
• 1 tablespoon rosemary, finely chopped*
• ¼ cup balsamic vinegar
• 2 tablespoons soy sauce
• 1 cup walnuts, finely chopped
• ½ teaspoon red pepper flakes
• 1 sheet frozen puff pastry, thawed*
• All-purpose flour, for rolling the dough
• 1 egg, whisked
• 1 tablespoon poppy or black sesame seeds
• Dairy-free sour cream, for serving (optional)

Procedure:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped shallots and ¼ teaspoon each salt and pepper and cook until softened, 4 to 5 minutes. Add the mushrooms and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until mushrooms are softened and liquid has mostly evaporated, about 10 minutes. 
2. Add the sage, rosemary, balsamic vinegar, and soy sauce and cook until all the liquid’s evaporated, about 4 minutes. Stir in the walnuts and red pepper flakes. Transfer the filling to a bowl and let cool completely.
3. On a lightly floured sheet of parchment paper or silpat, roll out the puff pastry sheet to an 11-by-13-inch rectangle. Mound the filling evenly along the long side closest to you and shape it into a log, leaving a 2-inch border at the bottom edge and the sides.
4. Using the edge of the parchment or silpat, lift the edge of the pastry closest to you (the filled edge) and roll it away from you. Keep rolling, holding everything tightly together, until you have a log-like shape, finishing so that the seam is on the bottom of the log. Pinch short ends closed and fold the excess underneath the log to seal everything up.
5. Using a sharp knife, deeply score the top of the dough log horizontally every 2 inches. Brush with the egg and sprinkle with poppy seeds. Bake for 20 to 25 minutes or until the pastry is golden. 
6. Slice and serve with a dollop of dairy-free sour cream, if using. 

Notes and Substitutions:

• Not every frozen puff pastry brand is plant-based, so make sure to check the label first. We used Pepperidge Farm brand this go-round. 
• You can use a food processor to finely chop the mushrooms, in batches, if you have one. 
• The strudel can be assembled and egg washed one day in advance and stored covered in the refrigerator. Bake directly from the fridge per the instructions. The pastry will bake up even flakier if it’s cold, too!  
• For longer-term storage, leave off the egg wash and freeze the assembled strudel, wrapped, for up to 3 months. Egg wash before baking and add 5 to 10 minutes to the cook time. 
• If using dried herbs, use 2 teaspoons of each.