Chicken Mushroom Strudel - Food Wishes
ฝัง
- เผยแพร่เมื่อ 27 ต.ค. 2022
- This incredible looking savory chicken and mushroom strudel might seem like it takes some advanced pastry skills, but, as I prove in this video, it does not. And if you’re not into chicken and mushroom, this technique will work with any other type of meat filling. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
www.allrecipes.com/recipe/850...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Chicken Mushroom Strudel, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
My favorite part about Food Wishes is that throughout the years, the format, and more importantly, Chef John has not changed. It's like coming home to a warm hug from mom and dad after being away for a long time.
Oh wow that’s spot on
He’s My Chef Superhero alright.
Makes my day watching his recipes
the boss ross of cooking
The definition of a comfort TH-camr!! 👏🏼
"And if you're not sure why, just try it the other way around., and all shall be revealed." Chef John's brilliant instruction: nothing teaches like the misery of painful experience.
You've never lived on the edge until you've zested a hollowed out half lemon.
Haha. I've don't that. Cant zest half a lemon :)....emptied out too.
That cracked me up😂
The best cooking advice I’ve ever received is from Chef John. “Never let the food win.”
I can finally die happy. Chef John made an Eric B and Rakim reference. John you are the soul of getting paid in full.
NGL that one definitely took me by surprise!
I had to look them up and then I thought, "Chef John! You are the shizzle!!!"🌟
Chef John has changed the way I cook. So many of his recipes are now dinners regularly at my house. Thanks man!
Me too!
Yeah he’s turned me into a legendary cook among my friends and family.
@@ericluna2934 And Me too!
Same, same!
I refer to him as "Chef." "This is one of Chef's recipes." Then everyone looks happy before they even start eating.
Who else likes the video even before watching coz you know Chef John’s videos are always awesome ✋
I ALWAYS "like" Chef John's videos! Every. Single. One.
🙋♀️
+1
🙌🏼
“Fancy does not mean hard”
A great new cooking axiom courtesy of the legendary Chef John.
I haven't watch a Chef John video in a while, but as soon as I watched this, the little jingle in the beginning immediately brought me back to a much simpler time. It made me realize I've been watching since starting high school (14), and I am now 26. Your channel is my safe space. Thanks for all these amazing recipes throughout the years!
Was literally just about to comment something similar. Mine is coming years long after having gone to culinary school and now working in high level kitchens. I came back and instantly felt myself brought back to the kid that fell in love with Chef John's cooking videos and thought about how far I've come. Chef John has been a true inspiration for me and my career even through all the hiccups, and I still fall short. One day, though, I hope to meet him and maybe even get the opportunity to cook with him in the same kitchen.
I’ve made this twice, here are some tips:
* use a bench scraper to press gentle, straight indentations into the thawed dough that won’t cut all the way through. A metal spatula with a straight edge also works.
* use a small offset spatula as a template when you cut your “wings” into the dough, they will be straight and even. If you do t have one, cut a cardboard template.
* if possible, make the chicken-mushroom filling the day before your dinner. Or at least make it the morning of. Waiting for it to cool will really mess up your timing.
* this mixture will fill two long rectangular pastry sheets like Chef John used, or four square ones. My area doesn’t have a great variety, you take whatever the store has.
* read the label on the pastry sheet package. They must contain butter! One manufacturer is now using canola oil in lieu of butter, and I can’t see how that would puff or even taste good.
* finally, you don’t have to be experienced in handling pastry dough to do this. Just stick back in the freezer if it gets harder to manage. Follow his instructions and you’ll do great.
* and as always - enjoy!
Before you add the cream, add a tablespoon or two of cognac. Increase the cream a little and this is also and excellent pot pit filling. As is it’s also great in a vol au vent.
My filling is cooling and my puff pastry is in the freezer awaiting further instruction. It’s stinking hot here in Australia today, but I couldn’t resist trying this recipe with some left over chicken I had in the fridge :)
How did it come out for you? Mine didn't quite work out, but I think it was me and not the recipe.
You are the sort of bloke everybody would love to have as a chum, an inspiration. Cheers.
The fact that you are showing us another beautiful dish while emphasizing the affordability of it, given the current economic situation, shows how compassionate a human being you are. Thank you!
The part about making a great point and then trailing off and realizing you didn't have one: perfection.
😋 Mushrooms, chicken and pastry... What's NOT to love?! 💌💕
This is like an elevated Pot Pie! So gorgeous!! 😻👏🏼
Although I haven't made this exact recipe, I recently baked a fruit strudel with this same weaving technique. It is Super Easy and very forgiving. And this is coming from a clumsy, ham-handed person. Love you lots, Chef John.
Out of all the cooking channels on the internet, you're one of the few who actually cooks GOOD FOOD that doesn't include a whole bunch of cheese and cholesterol
If you’re ever wondering “why it isn’t as good as the restaurant.” The answer is almost always they use more cheese or butter. Or the “milk” is almost always full fat cream.
And John keeps it simple!
@@acg1189 I heard Anthony Bourdain say that to Oprah.
People should learn how to cook. It's easy
I love the way you taught this one, Chef John; making the mistakes for us so it sinks in. I scored lightly (but I can't count either). There was no panic however, thanks to your calm assurance, and my strudel is in the oven right now baking for Sunday brunch. The filling is yummy and , or course, PASTRY! I can hardly wait.
It's still in the oven, but I can vouch that the filling is amazing. Just letting that brown crust develop now. Can't wait.
Thanks again, Chef John. Your videos and recipes never fail.
"Fork don't lie" ain't no lie. This came out of the oven as advertised, brown, crispy and elegant. We did not have the puff pastry mentioned in Chef John's recipie on All Recipies so we used Pepperidge Farm but they were considerably smaller than shown in the video. We had considerable filling left over and I made empanadas. (We split the filling and used gruyere and smoked gouda) They were delicious!!!! We are making these for our Christmas celebration
Made this today for dinner. Absolutely amazing! Will make again.
Thanks for posting the result!
Dear John,
Thanks again for the great technique/recipe. Thanks for reminding the people that you're always teaching techniques so we can be creative and innovative.
Even though we've never met, I love you.
Paul
One of the few chefs I've seen on the internet who prepares mushrooms optimally. The great Paul Bocuse had a very simple dish: "mushrooms in cream". The secret is to fry the mushrooms in butter until all the liquid is boiled away. This intensifies the taste of the mushrooms enormously. This chef does the same. People like to add shallots, I leave them out. I just want mushroom, butter, cream. Lemon juice gives freshness. Really top preparation. The dish is a feast for the eyes! Very old fashioned, but still very appealing. Forgive me for my narrow-mindedness and ignorance: I would not have expected such a thing from an American chef as a European. But well, I'm an old sack :)
One of our favourite sides is mushrooms cooked thus but we add wedged tomatoes too half way through then when all is caramalised I stir in cream and seasoning and simmer briefly to thicken.The flavour mix is another level. It needs nothing else. Simple and sublime.
I’ve done mushrooms both with and without garlic, with and without shallots, with and without thyme (or other herbs.) it sometimes depends on what I’m serving them with. We have mushrooms one way or another daily.
I've used a little brandy in my cream sauce and that is a tremendous flavour addition. I wonder how this would work with a whole piece of fish, esp salmon? Hmm. Time to go to the grocery store...
Mushrooms are intolerable to me unless the garbage juice inside (that's what I think it tastes like, no joke) is boiled off. That's the only way to eat mushrooms.
I’ve always been taught to sweat the mushrooms with no oil in the pan to get rid of the moisture, and then once they start shriveling up I add butter to brown them. I’ll have to try the butter from the get-go technique to see what is better
just the name makes my mouth water. Strudel ist sehr gut!!!
I made this, it was so easy and a great way to impress your guest!! So delicious, I even froze it and it still tasted just as great 👍🏼
My mouth is watering.
This looks delicious. 👌
it looks amazing. turkey, cranberry, mushrooms, onions & stuffing for boxing day brunch.
I LOVE THE ERIC B. AND RAKIM REFERENCE!!!! I plan to try this with my family this weekend!
I just wish that one of these high profile cooking channels would have the cajones to show how to make a really good liver and onions and gravy type dish.
Thank goodness my hubby's on the way with our late lunch...this looks *so* good I might've just nibbled my phone in desperation! 😂
I love all of Chef John's old school hip hop references!
Added to my list. I want to try this with beef, maybe braised beef short rib.
Top notch food you tuber making pastry like a grade four. Lmao. That's humble!. It really makes me want to try.
Thank you, Chef John for this wonderful receipe.
I love your voice and your humor is awesome !! Watched it over and over. You’re a kind man.
Did anyone catch Chef John's hip hop reference at 10:08? This is why he's a legend
Store bought puff pastry is fantastic and a must have to keep in every freezer, especially around the holidays
I love how by the you realize he's taught you a whole technique you could fill with a hundred different things
WOW - Thanks Chef John! The family that are my neighbors has been struggling since one of the parents lost their job and the other is working overtime to make sure the family could eat.
I have struggled trying to find a way that would help but wouldn't insult them in their efforts to provide a good meal for their family; using a rotisserie chicken and minimal ingredients to create an amazing dish that I had to make two of and "had an extra" will help with helping them. After all the years of following you, once again - you have shown the path to follow.
Thank you so much!
RBS
You do make me chuckle Chef 😂😂 don’t ever change x
In Strudel we Austrians trust, especially Apfel- and Topfenstrudel.
you're such a pro. ❤ No matter what you do it magically turns out amazing.
Will be making this over the weekend!!! Thank you Chef John
Tried this recipe. LOVED it! Family and friends all agreed. Chef John makes me look like I too am a chef and have more talent than I actually attain. Thanks for that, Chef John!
I love ya, Chef John, but I don't know if I can abide you being the Jason Alexander of Rotisserie Chicken Slander.
Chef John YOU ARE THE BEST! I keep craving creativity and you keep serving it up!🙏🙏🙏🙏🙏🤍🕊🤍🕊🤍
LOL! I love listening him talk as he cooks. Like listening to your favorite uncle cracking jokes at a family get together…😂Recipes are amazing, as always. Thank you for being you❤️
Love your recipes. This one makes me crazy to get out of bed (@2am) and shop and make this IMMEDIATELY!! ❤️
My favourite part about this video is that it shows that you can get great results even if you fumble the score and the weave. A younger me would have despaired; this matured version learned just to roll with it and never, ever let the food win.
Love using puff pastry! Makes everything festive!
Hi, Chef John, I did this exact receipt, but before your video, for a party with 18 guests, two of them my parents, my dad is very picky, so my boyfriend and I set all the plates, with salads and vegs, sauce and all, my parents are sitting on the main guest's chairs. My mother takes a bite and goes wow, this is delicious, my dad look at both of us, do you have hot dogs? My boyfriend looks at him, likes honestly, "What, huh! What did I hear you right?" My dad answered: "Yes, I'm not eating this it is weird food" Everyone was looking at him, and he asked again, "Give me hot dogs I am not eating this." I looked at him and said: "Dad is it mushrooms, chicken, onions, and sauce inside pastry like you like vol-au-vent, same pastry different look, dad try it is good." "I am not eating this sh@@ I want hot dogs." This was the last time I invited my parents when I had Xmas parties. I invite them for Xmas, the day after, or the day prior. One time I did the exact same receipt, except vol-au-vent, well, he ate all of it, saying: "This was great I like vol-au-vent" My boyfriend, my mom, and I all looked at him, and we all sights heavily.
Looks easy and delish!!
Thanks for sharing, Chef John!
As always, chef john is a gem and has great ideas, fun videos and such great personality. Also, prebake, this strudel is on holiday point as it looks like a mummy’s lost arm.
LOL!
Chef John, this looks amazing. Thank you for sharing this recipe.
Thank you Chef John for yet another wonderful recipe !❤ Can’t wait to try it and I’ll also make it with apples or apricots 👍🏻😍
So excited to try this one!!
Must try! This reminds me of a riff on a pithivier from an old cookbook I haven't looked at in ages. That one had you making the puff pastry yourself which is why it never got made, haha. Thank you for making this look so simple.
Oh, I love how you deal with the ends on this. Brilliant
Amazing and easy beautiful strudel. and you are a joy to watch .
Don't sweat the TECHNIQUE! 🤣🤣🤣 Yeah Chef John 😁👏🏾👏🏾👏🏾
❤
I’ll try this for Christmas 🎄
YES! Stuff like this is what I can sink my chops into! THX CHEF JOHN!
This is going to go into my make for special occasions recipe....as a few of your recipes have done. Thanks Chef John!
Excellent video, thank you Chef!
We made it. Thanks chef for an awesome recipe. I kept half of the filling back to take one to the company potluck.
This looks amazing! My husband doesn't like mushrooms, but I can see this being very versatile with any types of fillings! Love the puff pastry ideas!
Thanks for the idea! Looks great
A couple of days ago I followed your instructions using shredded turnkey (frozen leftovers from Thanksgiving). It was excellent. Thank you!
Making this tonight with Chef John’s Julia Child roast chicken. I already know this is going to be great, but if I ever tell my wife about a Chef John recipe I want to try and she’s skeptical, all I have to say is “it’s Chef John “.
It looks awesome!
oh yes...when you added the cheese! My heart! And the 'S' in my name is for Strudel!
II think that the best advice when working with puff pastry is to never let it get "uncold" (wouldn't it be great to have a big piece of marble as your countertop). My mom gave me the exact same advice and always insisted on placing it back in the fridge after assembly for an additional 5-10 minutes. From the fridge to oven swiftly. I would love to fully understand the whole science behind it I think it's the butter staying cold between the layers and no being incorporated otherwise we're making bread. Thank you chef, for repeating this sever times. I've watched many other videos to get ideas on how to "package" it and yours by far is the best. Your guidance taught me to put the filling in the fridge because it also needs to be cold. I never thought of that when I was using it room temperature however it is so much easier to shape. Many thanks. I'll be browsing through this page for sure. Cheers everyone. C
This was another resounding success. We only had philo dough but it was still wonderful. I've never had chicken with lemon or tarragon but it is now the way I will make it moving forward. Thanks for another fantastic recipe!
Bravo Maestro!!! I followed this technique but not the recipe. I used all shelf stable ingredients except for the onion and the "pizza" cheese. (Whatever THAT is...) Canned chicken, canned mushrooms and even canned cream. Instead of puff pastry dough I used my trusty French bread recipe and skipped the egg wash. It turned out fantastic. No one and I mean NO ONE suspected the undesirable canned ingredients were used. Scored a big thumbs up from everyone who tried it. 👍
Thank you Chef for the braiding technique and instructions in handling puff pastry.
Most packages of puff pastry don't have baking instructions, rather a recommendation that you follow your recipe guidelines.
"Burying the lede" That's never happened here before! I'm going to try this technique, looks so delicious.
Looking forward to this one. Thanks Chef
Thanks Chef John! 😘
That's gorgeous!! Definitely going to try!! Danka!!
Heaven on a plate…sublime!
This looks so dang good, gonna try this over the weekend
Beautiful!
You are so awesome Chef John 😊👏👏👏
You're awesome, thanks! It really looks delicious and easy to make.
This looks fantastic. I'll have to make it as it cools down next month here.
That is a super idea - thank you - will try
Just crushed birthday dinner for my wife with this recipe. Thank you so much.
I love you, Chef John. This is a good, delicious laugh.
I couldn’t stop hearing the chef John parody videos, especially when he got to the cayenne
Do you have a recipe for the stalk/gravy you made? It looks so dark and rich, yum. It's not on your blog.
EXACTLY! I was looking to see if he mentions it anywhere, since I made it and used it! HELLLOOOOOOOOOO Hahahahaha. He said he used the carcass to make a simple sauce, but how is still a mystery!
Thank you Chef John I appreciate you sharing the recipe the technique and encouragement which you can't get at the catering school .
Okay, I found this video after reading a recipe for chicken strudel in a cookbook, that sounded delicious but had somewhat unclear instructions. Meant to find a video just for a quick watch so I knew what I was getting into. But the Chef’s voice and warm advice (even calling out his own mistakes on the video), instantly made me a subscriber. I think I’m just going to make this chicken strudel instead of the one from the cookbook, and I’ll definitely be checking out other videos from this channel soon.
Looks incredible.
I love your recipes. I made almost all the 7 pumpkin. Almost all the candy. All great.
You are so charming in your delivery. I've been enjoying your videos since your first chicken marsala video. You have just gotten more charismatic with time. Well done, Sir, and thank you for your entertaining lessons!
Thankyou for sharing receip 🥰
Wow….the Rakim and Eric B allusion! You never cease to amaze.
Made this! It turned out so good!
YUM ! Gorgeous too !