Now that we’ve settled into fall, many have reacquainted their inner cook with the comforting, inviting aromas of something baking in the oven or simmering on the stovetop.

Autumn reintroduces warm and earthy spices like cinnamon, nutmeg and cloves into baked goods and casseroles, and this is the time of year when many home chefs also reach for apples and other seasonal ingredients.

If you’re a fan of Austrian or German cuisine, strudel might come to mind.

The layered dessert made with a buttery, paper-thin dough is probably best known for the sweet apple variety. But you can stuff the pastry with savory fillings as well.

Fall is mushroom season, a time when hen of the woods, oyster and chanterelles spring up on the roots of trees and logs and in shady, damp forest areas.

Cheese consumption also tends to go up as we crave warm, melty fall and winter dishes like French onion soup and mac and cheese.

This elegant strudel pairs those quintessential flavors in one flaky package. Instead of homemade pastry, it’s made with frozen puff pastry you can find in any grocery store. And instead of foraged mushrooms, it uses varieties that are in most produce sections or on display at farmers markets — cremini (baby bella) and white button mushrooms.

A mix of buttery Swiss and nutty Gruyere cheeses bind with the fungi into a savory filling, creating a creamy pocket inside the flaky pastry as it bakes. The best part is the whole process of sauteing, rolling, filling and baking takes only about a half-hour start to finish.

It’s elegant enough for a dinner party but easy enough for a mid-week meal. Or, assemble the strudel and stick it into the freezer (without the egg wash) for an anytime treat.

Mushroom and Cheese Strudel

PG tested

Sure, you can make strudel using homemade, paper-thin strudel dough. But why put yourself through that stress when packaged, frozen puff pastry is so easy to find? Once thawed, it rolls out easily and can be used to wrap sweet or savory fillings.

I used a mix of cremini and white mushrooms and a blend of Swiss and Gruyere cheeses in this savory baked pastry. It can be served with a nice salad as an entree, or thinly sliced to make a lovely side dish.

Be sure to roll the puff pastry from the center outward in one direction on a lightly floured surface to keep the butter layers even and cold. I rolled and filled the strudel on a piece of parchment on my counter and then moved it to a baking tray.

1 sheet frozen puff pastry, thawed

2 tablespoons butter or extra-virgin olive oil, or mix of the two

1 small shallot, chopped

2 cups mixed mushrooms, finely chopped or sliced

2 cloves garlic, minced

1 tablespoon fresh parsley leaves, chopped

2 tablespoons panko bread crumbs

2 cups shredded Swiss and Gruyere cheese

1 large egg, beaten with a little water

Kosher salt and freshly ground black pepper, to taste

Preheat oven to 400 degrees. Place a sheet of parchment paper on prep surface and dust lightly with flour.

Place thawed puff pastry sheet directly on the parchment paper and lightly roll into a uniform rectangle.

Melt butter and/or oil in a large skillet over medium-high heat. (I used 1 tablespoon each.) Add chopped shallot and stir until fragrant, about 1 minute.

Add sliced or chopped mushrooms and cook until browned and their liquid evaporates (the pan will be almost dry), about 5-7 minutes.

Add minced garlic and fresh parsley and cook for another 1 minute, then season to taste with salt and pepper. Remove from heat and let the mixture cool to room temperature.

Sprinkle breadcrumbs or panko down the center third of the puff pastry sheet. (This will prevent it from getting soggy when you add the mushrooms.) Use a sharp knife or pizza cutter to cut 1-inch strips on the diagonal along the two outer edges of the pastry. The solid middle strip should be untouched — that’s where you will place the mushrooms and cheese.

Spoon the cooled mushroom mixture over the breadcrumbs in the center. Scatter 1 cup of shredded cheese over the breadcrumbs, followed by the mushroom mixture. Top mushrooms evenly with the remaining 1 cup shredded cheese.

Fold the top and bottom ends of the pastry slightly over the filling. Then, fold the side strips alternately over the center in a crisscross or braided pattern. Don’t worry if it’s not perfect!

Gently place the parchment paper, holding the strudel, onto a baking sheet.

Brush the entire braided pastry surface with the beaten egg wash.

Bake in the preheated oven for 20-25 minutes, or until the puff pastry is puffed, golden brown and crisp.

Allow the strudel to cool on the pan for about 5 minutes before slicing and serving.

Serves 4 as an entree or 6 as an appetizer.

— Gretchen McKay, Post-Gazette

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