Phyllo (Filo) Strudel With Port Wine Sauce

Submitted by Wish I Could Cook

"From the cookbook "The Accidental Vegetarian" by Simon Rimmer. The author describes this recipe as the one that "made" his restaurant 'Greens' in Manchester, England. He adds that if one is to make only one recipe from his cookbook, this is the one to make. I agree! After making this several times, I've decided the wine sauce isn't worth the effort. The strudel itself is where the yum comes from. (And feel free to substitute puff pastry to make this an easy dinner.)"

 

• Ready In: 1hr
• Ingredients: 20
• Yields: 6 Strudels
• Serves: 6

ingredients

• For the strudel

• 7 ounces button mushrooms, halved
• 1 garlic clove, crushed
• 7 ounces leeks, chopped (white parts)
• 9 ounces ricotta cheese
• 9 ounces cream cheese, room temperature
• 3 tomatoes, skinned, seeded and chopped
• 18 sheets phyllo dough (9x6 inch)
• melted butter
• olive oil (for frying)
• salt

• For the sauce

• 1 (750 ml) bottle red wine
• 1 bay leaf (optional)
• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 ounces button mushrooms, sliced
• 2 garlic cloves, crushed
• glug port wine
• 1⁄2 cup vegetable stock
• 2 tablespoons cold butter, cubed
• pepper

directions

1. For the strudel:

2. Heat olive oil in pan, add mushrooms and garlic and saute for a few minutes or until starting to become soft. Drain well.
3. Saute the leeks until tender.
4. Mix the cheeses together with salt, pepper and other seasonings of your liking (I use herbes de provence.) Fold in the mushrooms, leeks and tomatoes. Chill for a couple of hours.
5. Preheat oven to 400°F Lay out 6 sheets of phyllo on a lightly floured surface and brush with melted butter. Cover with layer two, more melted butter, then layer three. Brush butter only on the edges of the top layer.
6. Divide the chilled filling into six long "sausages" and place one on the bottom edge of the phyllo rectangle. Fold the bottom edge over the filling, tuck in the sides and roll up into a tight parcel. Brush with butter and place on baking sheet.
7. Bake for 25 minutes until crisp and golden.

8. For the sauce:

9. Pour the wine into a pan, bring to boil and reduce by half. (Add the bay leaf to the wine if you want it a little more "herby.").
10. Heat the olive oil in a saute pan and cook the onion, mushrooms and garlic with a seasoning of your choice.
11. Add a big glug of port and reduce by half.
12. Pour in the reduced wine and bring back to a boil. Then add the stock. Bring back to a boil and cook for 15 minutes.
13. Just before serving whisk in the cold butter to give it a really great shine.
14. To serve, pour a little sauce on each plate and set a strudel on top.