Strudel di Funghi e Mascarpone (Mushroom Strudel)
In Trentino–Alto Adige, mushrooms are cultivated and foraged. The mushrooms found throughout the region have been revered since ancient times and referred to by the ancient Romans as the food of the gods. Found both in cultivation caves and out in the woods growing wild, the bounty lends itself to various uses. Simple buttons, trumpets, morels, chanterelles, and even porcini are found in the woodlands and used in many dishes.
Borrowing from German-Austrian cuisine, strudels celebrate the farms’ ingredients. This buttery lattice dough enrobes these mushrooms, herbs, and speck, the most common cured ham of Alto Adige. If you can source some for this recipe, it adds a bit of smokiness, as it’s part of the curing process. However, prosciutto can be substituted, if needed. I love to assemble all three strudels, bake one for immediate snacking, and save two in the freezer for when friends pop by for a glass of wine before dinner.
This recipe was excerpted from ‘Italian Snacking' by Anna Francese Gass. Buy the full book on Amazon.
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What you’ll need
Stand Mixer
$450 At Amazon
Parchment Paper
$20 $16 At Amazon
Recipe information
Yield
Make three 3 × 13-inch strudels
Ingredients
For the dough
For the filling
For topping
Preparation
Make the dough
Step 1
In a small bowl, stir together the milk, yeast, and sugar and let stand for 10 minutes. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and butter. Add the whole egg, egg yolk, and milk mixture. Mix on low speed until a soft dough forms. Transfer the dough to a lightly floured work surface and roll it into a large ball. Cover the dough with plastic wrap and refrigerate for 30 minutes.
Make the filling
Step 2
In a large sauté pan, cook the mushrooms over medium heat, stirring occasionally, until they turn brown and have released most of their moisture and the bottom of the pan is dry, 15 to 20 minutes. Stir in the oil, onion, salt, and pepper and cook until the onion is soft and translucent, 5 to 7 minutes. Add the speck and stir to combine. Remove from the heat and stir in the mascarpone until it melts and coats the mushrooms. Set aside to cool while you ready the dough.
Make the strudel
Step 3
Preheat the oven to 375°F.
Step 4
Weigh the dough ball and divide it into three equal portions. Wrap two portions and return them to the refrigerator.
Step 5
Place the remaining portion of dough on a floured sheet of parchment paper and roll it into a 9 × 13-inch rectangle.
Step 6
With a short end facing you, score the dough lightly into three equal parts, each about 3 inches wide. Be careful not to completely cut through the dough. On an angle, cut thin strips (about ½ inch wide) down the left and right sides of the dough. Take one-third of the filling (about 2 cups) and spread it down the center of the dough. Fold one strip from the left side over the filling, then repeat on the right side, overlapping the first folded strip slightly. Continue folding strips over the center, alternating sides, all the way to the bottom. Fold the top and bottom ends over the filling and press to seal. Brush the top with egg wash and sprinkle all over with one-third of the rosemary and flaky salt. Repeat with the remaining dough, filling, egg wash, and topping.
Step 7
If you’re baking the three strudels at once, line two baking sheets with parchment paper and place two strudels on one sheet, 3 inches apart, and the third strudel on the second sheet. Position racks in the upper and lower thirds of the oven and place one baking sheet on each rack.
Step 8
Bake for 35 minutes, rotating the pans halfway through for an even bake, until the strudel is dark golden brown on the top, sides, and bottom. Transfer the baking sheets to wire racks and let the strudels cool for 15 minutes before serving.
