Forest Mushroom Strudel
- Ready In:
4 first course servings
- 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.
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RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets. We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends. In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines. Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy. For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them. I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/AMpageSticker.jpg" border="0" alt="Photobucket"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"><img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg">[IMG] http://i37.photobucket.com/albums/e95/momaphet/Food/banner10.jpg[/IMG]