Swe-Dishes: Krokstrom Klubb & Market’s Mushroom Strudel

Food & Drink

Swe-Dishes: Krokstrom Klubb & Market’s Mushroom Strudel

The response to our story on Krokstrom Klubb & Market in Kansas City, Mo., has been strong. So we thought we’d share another recipe from Katee McLean and her team.

Katee McLean, Owner & Executive Chef Krokstrom Klubb & Market

This one’s for mushroom strudel.


Part 1:

  • 5 pounds cremini mushrooms, Quartered
  • 3 pounds oyster mushrooms
  • 10 thyme sprigs
  • 5 dill sprigs
  • ½ c cream sherry
  • 1 tbs oil
  • Salt and pepper
  • Roast at 350 degrees for 10 minutes
  • Remove herb stems
  • Pulse half the mushrooms till pea size
  • Add both (pulsed and quartered mushrooms) to Part 3

Part 2:

  • 2 medium yellow onion, diced
  • 3 carrots, diced (orange)
  • 1 head of celery, diced
  • 2 bulbs fennel, diced
  • 2 logs goat cheese
  • ½ c butter
  • Salt and pepper
  • In a heavy bottom pot, sweat veggies in butter till soft. Add goat cheese to melt and let cool on half sheet pan until mushrooms are ready.

Part 3:

  • Mix filling in large bowl
  • Add mushrooms, veggies with goat cheese.
  • Set aside till assembly. Cooled!!!!
  • 5-6 sheets of puff pastry dough thawed.
  • 2 eggs to brush on dough
  • 2 c panko crumbs
  • 1 tsp dill weed
  • Salt and pepper to garnish logs

Directions on rolling:

  1. Lay each sheet of pastry on sheet pan lined with parchment and spray with pan spray.
  2. Line around pastry with egg wash and put an even line 3-inch in diameter of filling. Sprinkle the panko over and around to absorb excess liquid.
  3. Roll up tightly and lay seam side down. Brush with egg wash and sprinkle with dill, salt and black pepper.
  4. Bake at 350 degrees for 10 min, rotate and 10 more for a total of 20 min.
  5. Cool before cutting into half-inch slices.
  6. Enjoy!

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