These cheese-stuffed, mushroom-laden strudels are perfect for the holiday of Shavuot, when it’s traditional to eat dairy foods. These strudels are loaded with three types of cheese. Since Shavuot commemorates the giving of the Torah, another custom is to serve Torah-shaped foods, like these scrolled strudels. (The holiday begins the evening of June 8 and ends the evening of June 10.)

Strudel is quite versatile, particularly when made with packaged phyllo dough, which is very forgiving. Tears in one layer are covered by the next sheet. I prefer to brush the sheets with olive oil, but melted butter can also be used. Be sure not to saturate the phyllo with the oil or butter. Try the technique with other ingredients or even leftovers; just make sure the filling is dry or drained, and use breadcrumbs underneath.

Mushroom Strudels with Three Cheeses

Serves 4-6

• 1 lb. package frozen phyllo (filo) dough
• 2 lbs. mixed fresh mushrooms (see note)
• 2 Tbs. plus ½ cup olive oil
• 2 Tbs. unsalted butter
• 2½ cups thinly sliced onions
• 2 tsps. minced fresh garlic
• 1 tsp. French Provençal or Italian seasoning
• ½ tsp. salt
• ¼ tsp. plus 1 tsp. paprika
• ¼ tsp. ground black pepper
• ½ cup breadcrumbs, divided
• 6 oz. brie, cut into ½-inch chunks, chilled and divided
• 1½ cups shredded Swiss cheese, divided
• 1½ cups shredded Gruyere cheese, divided
• ¼ cup chopped green onions and or parsley

Defrost phyllo dough according to package directions. Leave in package until needed.

Chop mushrooms into ¼-inch pieces, keeping each type separate. Heat large skillet over medium-high heat. Add 2 Tbs. olive oil and 2 Tbs. butter. Add onions. Sauté until softened. Add garlic. Sauté until golden. Stir in Provençal seasoning, salt, ¼ tsp. paprika and black pepper. Add mushrooms in batches. Sauté sturdier ones (such as shiitake) first and add softer mushrooms such as oyster as the sturdier ones soften. Sauté until mushrooms are cooked and pan liquid evaporates. Taste and correct seasoning. Let cool slightly.

Heat oven to 350 degrees. Remove 8 phyllo sheets from package; cover with a clean kitchen towel. Wrap remaining phyllo sheets and refreeze for another use. Line a large baking tray with parchment paper and set it in a clean, dry work area. Have ready ½ cup oil and a pastry brush.

Take out sheet of phyllo. Place flat on work area with long side facing you. Keep remaining sheets covered as you work. Lightly brush entire surface with oil. Repeat with second and third sheet. Top with fourth but do not oil. Sprinkle half the breadcrumbs in a horizontal strip 2 inches wide, leaving a 1-inch margin on the front and both sides. Cover crumbs with a quarter of the mushrooms. Cover mushrooms with half the chilled brie. Top with another quarter of mushrooms. Scatter a quarter each of the Swiss and Gruyere cheeses on mushrooms. Fold in the phyllo’s short sides 1 inch at either end. Roll strudel from long end, starting at 1-inch folded margin. Compress and turn as you continue to roll up, creating a compact roll. Use two spatulas to move to baking tray. Place seam side down, leaving room for additional strudels. Repeat.

Brush tops and sides of strudels with oil. Partially cut each strudel into 6-8 slices (cut about a third of the way through). Bake 30 minutes. Scatter remaining shredded cheeses on top of strudels. Sprinkle with remaining paprika. Bake additional 15-20 minutes until golden. Cool 20 minutes. Garnish with chopped green onions. To serve, slice through premade cuts.

Note: Use a mix of fresh crimini, oyster, button, shiitakes, beech or other mushrooms.