Three Mushroom and Camembert Cheese Puff Pastry Strudel

Heat 2 teaspoons of olive oil in a large skillet set over medium heat. Add shallot and saute until tender, 3 to 4 minutes. Add 2 additional teaspoons olive oil and stir in thinly sliced portobello, crimini, and shiitake mushrooms. Cook until mushrooms are tender and just starting to turn brown. Season with salt and pepper, and stir in minced fresh thyme leaves.

Preheat oven to 350 degrees F.

Roll defrosted sheet of puff pastry into a 9- by 12-inch rectangle. Lay slices of Camembert cheese down the middle third of the puff pastry, leaving one third of puff pastry free on each side of the cheese. Spoon the mushroom mixture evenly over the cheese. Fold one-third of puff pastry over the mushrooms to cover it. Using a small, sharp knife, cut the remaining third of the puff pastry into 1/2-inch strips. Brush the pastry that is folded over with egg white. Fold one strip on either end to seal the strudel. Lay the remaining strips in decorative X pattern along the top of the strudel. Brush with egg white and let rest in the fridge for 10 minutes.

Transfer the strudel to a baking sheet lined with parchment paper. Bake until the puff pastry is golden brown, about 30 minutes. Remove from the oven and let rest for 10 minutes. Cut into 1 1/2 to 2-inch slices. Serve.