Prep 15 mins
Cook 20 mins
This is adapted from Cooking at Home with the CIA, a book I often turn to when I want to make something that is both tasty, and sure to impress. This recipe is both- savory sauteed wild mushrooms combined with tangy goats cheese and fresh herbs; all wrapped in layers of phyllo dough and baked to crispy golden perfection. You may use whatever mushrooms you love in this recipe, it will even be good with plain button mushrooms. You can also fiddle with the herbs- I chose tarragon because I love the assertive anise flavor, but other fresh herbs will also produce a wonderful result. My adaptations from the original include reducing the butter by 6 tablespoons, specifying chanterelle mushrooms, and replacing chervil with tarragon.
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, minced
- 1 garlic clove, minced
- 1⁄2 lb chanterelle mushroom, coarsely chopped
- 3 tablespoons dry white wine
- 1⁄4 cup goat cheese, crumbled
- 1 teaspoon flat leaf parsley, chopped
- 1 teaspoon fresh tarragon, chopped
- 1 teaspoon fresh chives, chopped
- 3 sheets phyllo dough
- 6 tablespoons unsalted butter
- 3 tablespoons dried breadcrumbs
- Melt 2 Tablespoons butter in a saute pan over medium heat. Add shallot and garlic. Saute for about 3 minutes, until soft and translucent.
- Add the mushrooms and wine, and continue to cook until the mushrooms have released their moisture and most has evaporated, about 10 minutes. Remove from heat and allow to cool.
- Preheat oven to 400°F Prepare a baking sheet with cooking spray.
- Add the goat cheese and herbs to the cooled mushrooms. Combine well, then taste for seasoning. Add salt and/or pepper as needed to suit your taste.
- Melt 6 tablespoons of butter in a saucepan over low heat, or in the microwave.
- Lay out one sheet of phyllo dough on a work surface, and brush with 2 tablespoons of butter, coating the entire surface. Scatter with 1 tablespoon of breadcrumbs. Top with second sheet of phyllo, and repeat coating with butter, and breadcrumbs. Top with third sheet of phyllo, and repeat coating with butter, and breadcrumbs. Leave just enough butter to coat the top of the strudel after rolling (about 1/2 tablespoon).
- Scoop the mushroom mixture evenly onto the short end of the phyllo, leaving just enough room on the edge to pick up the edge and roll over. Roll the phyllo and mushrooms into a log, and place on the prepared baking sheet. (I tuck the ends under for a neater presentation.) Brush with the remaining butter.
- Using a very sharp knife, make cuts in the top of the roll at the points where you would cut serving sized pieces (quarters for first course servings, or eighths for party sized servings).
- Bake for 15-20 minutes, until golden brown. Remove from the oven and let cool slightly before cutting completely through the cuts made in the previous step and serving.