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Mushroom Cheddar Strudel with Garlic & Thyme
Photo and recipe credit - Cheese.ca

Appetizer - Mushroom Cheddar Strudel

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For the Filling

1 tbspLactantia Salted Butter15 mL
4 cupsButton Mushrooms, sliced1 litre
1/4 cupOnion, finely diced50 mL
1 tspGarlic, minced5 mL
1 tspChopped fresh Thyme5 mL
1/2 tspSalt2 mL
1/4 tspBlack Pepper1 mL
1 cupYukon Gold Potato, cooked and diced250 mL

For the Strudel

6 sheetsPhyllo Pastry6
3 tbspLactantia Salted Butter, melted50 mL
1Egg, whisked with 2 tbsp (25ml) of water for brushing1
1 tbspPoppy Seeds (optional)15 mL


  • Baking Time: 30 to 40 minutes
  • Serves 6
  • Preheat oven to 350°F (180°C)
  • Line a baking tray with parchment paper
  • In a large sauté pan over medium-high heat, melt butter until foaming
  • Add mushrooms and onion, and sauté until tender, about 5 minutes
  • Add garlic and thyme, and sauté until any liquid has evaporated, about 4 minutes
  • Season and remove from heat to cool 10 minutes
  • Toss mushroom mixture with potato and cheese
  • Layer sheets of phyllo pastry on each other, brushing each sheet lightly with butter before layering
  • Spoon filling along long edge of pastry
  • Roll up pastry to cover filling and lift onto prepared baking tray
  • Press ends of pastry to seal
  • Brush strudel with eggwash and sprinkle with poppy seeds (optional)
  • Bake for 30 to 40 minutes, until a rich golden brown. Let cool 10 minutes before slicing