Mushroom Strudel and Green Beans with Walnuts & Shallot Crisps

Last night, Don made an amazing meal with recipes from Vegetarian Times magazine. We had:

The meal took a lot of time, and the kitchen was a disaster when Don finished, but from my perspective…it was so worth it.


Mushroom Strudel, Green Beans with Walnuts, Sweet Potato Fries

Green Beans with Walnuts and Shallot Crisps
Serves 8

green beans with walnuts and shallots
A Dijon dressing and shallots make these beans truly unique.

Shallot Crisps

5 large shallots (1/2 lb), peeled and sliced into thin rings
1/2 cup olive oil

Spread shallot rings on paper towel, sprinkle with salt. Cover with anothr paper towel. Let stand 10 minutes. Blot excess moisture from shallots.

Heat oil in small saucepan over medium heat. Add shallots, and fry 2-4 minutes, or until golden brown, stirring frequently. Pour shallots and oil through a fine mesh strainer or remove shallots with a slotted spoon. Spread shallots o paper towels to drain and cool. Discard oil.

Green Beans

2 pounds green beans, trimmed
3 Tablespoons apple cider vinegar
3 Tablespoons Dijon mustard
3 Tablespoons vegetable oil
3 Tablespoons maple syrup
1 cup toasted chopped walnuts (1/2 lb.)

Cook beans in a large pot of boiling salted water or steam them in a steamer for 5-8 minutes until tender. Drain.

Whisk together the vinegar, mustard, oil and maple ; syrup in serving bowl. Add green beens, and toss to coat. Season with salt and pepper. Top with Shallot Crisps and chopped walnuts, and serve.

253 cal; 5 g protein; 18 g fat; 22 g carb; 291 mg sodium; 5 g fiber; 9 g sugar.

Mushroom, Cheese and Vegetable Strudel
Serves 12

1 Tablespoon olive oil
1 medium onion, chopped
1 medium red bell pepper, diced
2 cloves garlic, minced
2 teaspoons dried thyme
1 pound white mushrooms, sliced
10-ounce bag of baby spinach
1/4 teaspoon ground nutmeg
1 14-ounce package firm tofu, drained
8 ounces Neufchatel cheese, softened
1 cup grated extra-sharp cheddar cheese

Mushroom strudel

This was awesome! Don did a fabulous job making this.


1/4 cup olive oil
1 clove garlic, minced
1 teaspoon dried thyme
1 pound whole-wheat phyllo dough, thawed
1/2 teaspoon sesame seeds, optional

Preheat oven to 350 degrees F. Coat an 18×13-inch baking sheet with cooking spray. Heat oil in pot over medium heat. Saute onion, bell pepper, garlic, and thyme in oil for 10 minutes. Add mushrooms. Cook 10 minutes or until wilted. Stri in spinach and nutmeg; season with salt and pepper. Cover and cook 5-7 minutes, or until spinach is wilted, stirring occasionally. Drain and transfer to a bowl to cool.

Puree tofu and the  two cheeses in a food processor until smooth. Stir into mushroom mixure. Season with salt and pepper.

Heat oil, garlic and thyme in small pot over medium heat 2-3 minutes. Cool.

Cover bottom of prepared baking pan with 2 phyllo sheets, allowing sheets to overlap each other and hang off the sides. Brush with garlic oil. Place 2 more phyllo sheets on top and brush with garlic oil. Repeat 4 times, until you have a 6-layer bottom crust.

Spread filling on the crust, leaving 3-inch edge all around. Brush edges with garlic oil. Fold sides of phyllo over filling. Cover filling with 2-sheet layer of phyllo (4 sheets total), overlapping sheets in center. Brush with garlic oil. Repeat layering 2 sheets at a time until you have 4 layers (16 sheets phyllo total), brushing every second sheet with garlic oil. Tuck under edges. Sprinkle top with seeds, if desired.

Bake 45-50 minutes or until golden. Let stand 15 minutes before cutting into slices.
299 cal; 12 g protein; 15.5 g fat; 31 g carb; 24 mg chol; 540 mg sodium; 4 g fiber; 2 g sugar

Time-consuming, but yummy!

About Lois

My husband, Don Crawford, and I love to cook. For me, it's more about eating delicious food than the actual cooking. I like to cook mostly because I like to eat, and I like the proud sense of accomplishment when the food I make is appreciated by others. For Don, it's all about presentation. So we make a good team. I'm too impatient to create beautiful presentations (usually), but he sweeps in and takes over so it all turns out great. All our recipes are tried and true!
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One Response to Mushroom Strudel and Green Beans with Walnuts & Shallot Crisps

  1. Don says:

    Yep, it was yummy and worth the toil – not really toil – since I love to cook. This meal is great therapy with all the chopping, sauteing, roasting and keeping it all straight. Not much time to dwell on anything else. AND my fabulous wife did the clean up!!!

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