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Brian’s Sausage & Mushroom Strudels

Recipe Date: July 6, 2023
Difficulty: Easy
Measurements: Imperial (US)


  • Puff pastry sheets - 2 (Pepperidge Farm)
  • 1 lb. of sweet or mild Italian sausage
  • 1/2 lb. sliced mushrooms of choice
  • 3/4 cup of minced shallots
  • 1 tsp. fennel seeds chopped (optional)
  • 1 - 8 oz. package of mascarpone cheese room temperature
  • 1 tbs. chopped rosemary
  • ½ cup grated parmesan cheese
  • ½ cup dry breadcrumbs such as Progresso
  • Olive oil
  • Salt and pepper


  1. Preheat oven to 375°
  2. In a large skillet over medium heat, heat olive oil. Add sausage, breaking up the meat with a wooden spoon, and cook until meat is golden and cooked through, about 7 – 10 Remove from heat and drain cooked sausage on paper towels then transfer to a large bowl.
  3. Add more olive oil to skillet & cook shallots & mushrooms (fennel seeds optional) with 1 tsp of salt. Transfer to large bowl with the sausage.
  4. Add mascarpone cheese, parmesan cheese, breadcrumbs and chopped rosemary to the sausage, mushroom & shallot mixture. Season with freshly ground black pepper then mix until well combined.
  5. On a cutting board with flour, roll out puff pastry sheets into a rectangle.
  6. Spread 1 inch (about half) of the sausage, mushroom, and cheese mixture near the bottom edge of the dough. Roll the dough firmly till you have a log. Pinch edges shut. Place seam side-down on baking sheet covered with parchment paper. Repeat with remaining dough & sausage mixture.
  7. Brush the tops with egg wash mixture. Score top of dough in 1 inch increments.
  8. Bake until golden, 20 to 30 minutes. Slice along scored lines & serve warm.