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Wild Mushroom Strudel
- 1 oz. unsalted butter
- 2 oz. shallots, minced
- 1/2 oz. garlic cloves (about 5),
minced
1 lb. wild mushroom,
diced (whatever is available or
substitute white mushrooms)
- 3 1/2 fl.oz. white wine
- 2 oz. goat cheese
- 2 tbsp. fresh chopped herbs
- 6 ea. phyllo sheets
Heat half of the butter in a large saute pan over medium high heat. Add the shallots and butter and cook until they
are translucent. Add the mushrooms
and continue to sweat until the liquid released by the mushrooms has cooked away. Add the white wine and continue
to cook until the mixture is fairly dry. Remove from heat and cool. Add the
goat cheese and mixed herbs to the mushroom filling once it is thoroughly chilled.
Prepare the strudel: stack three sheets
of phyllo dough and brush them with
half of the remaining butter. Mound
half of the mushroom filling along the long edge of the dough. Roll the strudel up tightly. Repeat the sequence to prepare the second strudel.
core the tops of each strudel to indicate cutting lines for portions. Bake strudel
at 350 degrees until golden brown (about 15 minutes). Remove from oven, let sit for 5 minutes and slice carefully.
Yield: 10 portions |