Savory Mushrooms & Goat Cheese Strudel

About This Mushroom Strudel Recipe

One of Germany's best savory strudels is this Pilzstrudel mit Ziegenkase (mushroom strudel with goat cheese). It leverages the classic flavor duo of tangy, intense goat cheese and earthy, umami mushroom goodness and opens the door to delectable pairings with both German beers and wines (see suggestions below).

During Oktoberfest mushroom strudel is a well-loved vegetarian option served on the Wiesn and it is also often enjoyed during the winter holidays at parties and family gatherings across Germany. You can use traditional homemade strudel dough, puff pastry (like we did with this Sauerkraut strudel) or phyllo dough to prepare it. 

Ingredients for Strudel with Mushrooms and Goat Cheese

Mushrooms. Use your favorite type of wild or cultivated mushrooms or a combination of two or three varieties. We used cremini for this post - mild yet assertive flavor.

Goat cheese. Add it to taste as its intense flavor can easily overpower the mushrooms.

Puff pastry, phyllo dough or homemade strudel dough. The choice of dough is up to you. We prefer phyllo or pastry for the ease they offer, but if you'd rather make your own strudel dough we've provided instructions in the recipe card. 

Butter. A bit to cook the mushrooms in, most of it to brush on the strudel. You will need significantly more if using phyllo dough, a bit less if making your own dough and very little with puff pastry which already has butter worked into it.

Garlic. A couple of cloves cook with the mushrooms.

Parsley and thyme. For the savory filling and to use as garnish. 

Flour. To help thicken the filling and prevent it from oozing out of the strudel.

Salt and pepper. To season the filling. 

How to Make Goat Cheese Mushroom Strudel 

Regardless of the type of dough you choose to use the workflow for making German mushroom strudel is the same.

The only difference is in the handling of the brittle phyllo sheets which require quite a bit of extra brushing with melted butter. To demonstrate this I used phyllo for this post (see pictures below).  

TIP: When working with filo dough you may want to cover the sheets not in immediate use with a clean damp towel so they won't dry.

• Prep the dough. Thaw puff pastry or phyllo dough in advance, according to the packaging instructions. Alternatively, prepare homemade strudel dough. 
• Make the filling. Over medium heat saute the chopped mushrooms (see tip below) in a large skillet of frying pan with butter along with the garlic and thyme. When they loose most of their moisture (very little liquid if any should remain), add the parsley, S&P and the flour, stir and cook for another minute. Let cool down a bit and fold in chunks of goat cheese. 
• Roll. On a clean surface roll out your dough and lightly brush it with melted butter. If using phylo begin with 3 thin sheets, brush with butter, then add 3 more sheets, more butter until you have about 12 to 15 buttered sheets stacked. Spread the mushroom mixture filling on top of the dough and fold, taking care to tuck in the ends as shown below. Butter the seam.
• Bake. Place the strudels on a parchment paper lined baking sheet, seam side down. Brush generously with butter, then partially score the tops on the diagonal (see below) for moisture to escape. Bake in a 350 F oven until the sheets of phyllo turn golden brown.

TIP: If you chop the mushrooms finely the consistency of the filling will not be as loose and it will tend to hold a bit better when cutting the baked strudel. This will come at the expense of texture (not having chunky mushroom pieces might feel like a loss to some people). It is up to you.

Bake the strudel for 20 to 25 minutes, until the outside acquires a deep golden color. Let it cool down for a few minutes before you cut into it. Depending on whether you'll be serving it as an appetizer or an entree consider a course appropriate presentation.

Serving Suggestions & Pairings

• Appetizer. Slice in multiple pieces and arrange them on a platter or serving board, perhaps drizzled with balsamic reduction (very complementary flavor). If desired serve with a small bowl of sour cream/creme fraiche, mixed with fresh ground pepper and fresh thyme leaves.
• Entree. Allow the diner to cut their own mushroom strudel and plate a larger piece. By far the best side to accompany it is mixed greens salad with red onions. Spinach or kale based salads are great options as well. 

Garnish either presentation with fresh thyme or parsley.

Beer. As memorable beer pairings we suggest Munich helles, bock or doppelbock lagers. The excellent carbonation of helles is a great match for the strong flavors of the filling and its bready notes both amplify the pastry shell taste and complement the tangy cheese. The robust, dark maltiness of bock and doppelbock lagers is a natural partner for mushrooms and their subtle alcohol warmth, low bitterness and smooth mouthfeel balances the sharpness of goat cheese.

Wine. If you'd rather enjoy a glass of wine consider a German Riesling - its fruity sweetness balances the goat cheese while its acidity plays off of the umami richness of the mushrooms. German pinot noirs (Spätburgunder) are another great option - their subtle tannic earthiness echoes that of the mushrooms and they typically carry enough fruit notes to complement the goat cheese.