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Ethnic Cuisines

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Curried Mushroom Strudel

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Nutrition Facts

Serving Size: 4.9 oz (140 g )
Amounts Per Serving
Calories 280
Calories from Fat 150
% Daily Value*
Total Fat 16g 25%
Saturated Fat 9g 45%
Trans Fat 0g  
Cholesterol 35mg 12%
Sodium 540mg 23%
Potassium 260mg 8%
Total Carbohydrate 28g 9%
Dietary Fiber 2g 8%
Sugars 2g  
Protein 6g  
Vitamin A 2% Vitamin C 2%
Calcium 4% Iron 10 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 12 Servings
Serving Size: 4.9 oz


Amount Ingredients
1 1/2 lbs Fresh Mushrooms, Sliced, Dried
1 oz. Custom Culinary® Gold Label Mushroom Base
1/4 tsp. Black Pepper, Ground
1 Tbsp. Curry Powder
2 Tbsp. Onion, Finely Diced
1 oz. White Wine
2 Tbsp. Butter
3/4 cup Bread Crumbs
1 cup Sour Cream
1 lb. Phyllo Dough, Thawed
4 oz. Butter, Melted

Recommended Product: 9530 Gold Label Mushroom Base


  1. In a large sauté pan, melt butter over medium high heat. Add mushrooms and onions. Sauté over medium high heat 3-5 minutes, stirring frequently.
  2. Add Gold Label Mushroom Base, pepper, curry, and wine, mixing well. Sauté 2-4 minutes, stirring frequently. Let cool.
  3. Add 1 Tbsp. bread crumbs and sour cream, mixing well.
  4. Lay out 1 sheet of phyllo dough on a sheet pan lines with parchment paper. Spread mushroom mixture over 7/8 of the phyllo sheet. Roll phyllo to form strudel. Repeat the process until all the mushroom mixture is used.
  5. Preheat oven to 375°F. Bake the mushroom strudel at 375°F for 40-45 minutes.

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