MUSHROOM AND CHEESE STRUDELS

Adapted from 52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen

Serves 4 to 6 as main course, or 8 to 10 as an appetizer

• 2 tablespoons plus 1/2 cup olive oil, divided

• 2 tablespoons unsalted butter

• 21/2 cups thinly sliced onions

• 2 teaspoons minced garlic

• 1 teaspoon za’atar (or 1/2 tsp. ground oregano plus 1/2 tsp. ground thyme)

• 1/2 teaspoon salt

• 1 1/4 teaspoons paprika, divided

• 1/4 teaspoon ground black pepper

• 2 pounds mixed fresh mushrooms, chopped, such as button, cremini, and shiitakes

• 10 (13-by-17-inch) sheets phyllo dough, at room temperature (see notes)

• 1 cup breadcrumbs

• 6 ounces Brie or Camembert, cut into 1/2-inch chunks and chilled

• 2 1/2 cups shredded Swiss and/or Gruyere cheese

• 1/4 cup chopped green onions or chopped fresh flat-leaf parsley

1. In a 12-inch skillet, heat 2 tablespoons of olive oil and the butter over medium-high heat. Add the onions and sauté́ until softened, 5 to 7 minutes. Add the garlic and sauté́ until golden, 1 to 2 minutes. Stir in the za’atar, salt, 1/4 teaspoon of paprika, and the black pepper.

2. Add the mushrooms to the skillet in batches, sturdier ones first. Sauté́ until they begin to soften, then add softer ones until all the mushrooms are tender and the liquid is the pan is evaporated. Let cool for 5 minutes.

3. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

4. Lay the phyllo sheets on a work surface and cover them with a clean cloth kitchen towel. (You’ll need 8 sheets for the recipe. Use the extras in case you need to patch.)

5. Place 1 sheet of phyllo flat on a work surface with a long side closest to you. Use a pastry brush to very lightly brush the entire surface with some of the remaining oil. Place another phyllo sheet directly on top of the first one and very lightly brush with oil. Repeat with the third sheet. Top with a fourth sheet. Sprinkle half the breadcrumbs on top, leaving a 1-inch margin all around. Divide mushroom filling into fourths. Starting 1 inch from the long side closest to you, spread one-fourth of the mushrooms in 2-inch-wide horizontal strip, leaving 1-inch margins on both short ends. Evenly scatter half the chilled Brie over the mushrooms. Top with another one-fourth of the mushrooms. Scatter 3/4 cup of the shredded cheese over the mushrooms.

6. Fold in the short sides of the phyllo about 1 inch on either side over the filling. Starting at the long side closest to you, roll the phyllo and filling, compressing as you roll up to create a compact roll. Using two spatulas, transfer the strudel to the prepared baking sheet, seam side down, leaving room for a second strudel. Repeat with the remaining phyllo and filling. Lightly brush the tops and sides of the strudels with oil. With a sharp knife, cut each of the strudels a third of the way through into 6 to 8 slices.

7. Bake for 35 minutes, or until just golden. Scatter 1/2 cup shredded cheese on top of each strudel. Sprinkle each with 1/2 teaspoon of paprika. Bake for 10 to 15 minutes, or until light brown and the cheese is melted. Let cool for at least 10 minutes before cutting. Cut the strudel into slices, following the premade cuts, garnish with the green onions, and serve warm or at room temperature.

• MAKE IT IN ADVANCE: The mushroom filling can be made up to 2 days in advance and re-frigerated in an airtight container. Reheat making sure any liquid is evaporated before using.

• NOTE: Phyllo sheets are available in most supermarkets in the frozen foods section and in Middle Eastern markets. Defrost frozen phyllo according to the package instructions. Use at room temperature. Extra sheets can be rewrapped and refrozen.

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