Mushroom And Goat Cheese Strudel With Balsamic Syrup Recipes

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GRILLED MUSHROOMS WITH GOAT'S CHEESE



Grilled mushrooms with goat's cheese image

This autumnal dish is so easy to make - try serving it with crusty bread and a side salad

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Starter, Supper

Time 20m

Number Of Ingredients 8

8 large portobello mushrooms
2 garlic cloves , finely chopped
150g mild goat's cheese
4 slices ham , halved
2 tbsp olive oil
50g pine nuts , lightly toasted
small handful parsley , roughly chopped
toasted ciabatta and salad, to serve

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Wipe the mushrooms with kitchen paper and place on a baking tray, gills facing up. Season, then scatter with the garlic, dot with the goat's cheese and top each with a piece of ham.
  • Drizzle over olive oil, cover with foil, then cook in the oven for 10 mins. After 5 mins, remove the foil and return to the oven.
  • When the mushrooms are tender and the cheese melted and bubbling, scatter over the pine nuts and parsley. Serve with toasted ciabatta and a dressed winter leaf salad.

Nutrition Facts : Calories 257 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.12 milligram of sodium

SAVORY FILO STRUDEL WITH MUSHROOMS, LEEKS AND FETA



Savory Filo strudel with Mushrooms, Leeks and Feta image

A delicious way to start a holiday meal or dinner party and a wonderful light lunch to have along side a green salad.

Provided by Marilena Leavitt

Categories     Appetizers

Time 1h

Yield 4

Number Of Ingredients 12

8 oz. Cremini mushrooms, chopped
2 TBSP. butter
1 cup leeks, chopped
3 medium shallots, thinly sliced
3 cloves garlic, minced
--- ---- salt & pepper, to taste
1 tsp. dried tarragon
⅔ cup feta cheese, crumbled
1 16 oz. package of thin filo pastry (you will use only part of it)
---- ---- olive oil for brushing
½ cup balsamic vinegar
2 TBSP. honey

Steps:

  • In a heavy skillet "dry sauté " the mushrooms (no oil, high heat), until you hear a popping sound in the pan. Add the butter and stir in the leeks and cook until tender. Then add the shallots and the garlic, the salt and the pepper. Sauté for a few more minutes, then add the tarragon. Once everything has a nice color, remove from heat and let the mixture cool.
  • Preheat oven to 375° F.
  • Place one filo sheet on your work surface. Brush it with some olive oil. Top with a second filo sheet, brush with some olive oil and repeat with a third and forth sheet of filo. Sprinkle the cheese along one long side of the filo, about one inch in from the edge. Spoon the leek mixture over the cheese. Fold the short ends over. Starting at the long, filled side, roll the filo up firmly but not too tightly. Place the roll, seam side-down on a baking sheet, lined with parchment paper. Brush it with some more olive oil and sprinkle with some flaky sea salt. Using a long sharp knife, score the top of the strudel through the filo, making several evenly spaced cuts, about an inch wide.
  • Bake for 20-30 minutes or until lightly brown.
  • If you are making the optional drizzling sauce, place the balsamic vinegar and the honey in small, heavy saucepan and bring to a boil over medium heat until reduced to about 4 TBSP. This will take about 10 minutes. Set it aside and let it cool completely.
  • Using a serrated knife, cut the slightly cooled strudel at the score marks into several rounds. Drizzle the balsamic reduction onto each of four plates. Center a few slices of the strudel over the syrup on each plate and serve.

LEEK, MUSHROOM & GOAT'S CHEESE STRUDELS



Leek, mushroom & goat's cheese strudels image

This low-fat, vegetarian recipe reminds us that pastry doesn't have to be an indulgence

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 7

500g leeks , thinly sliced
150ml low-sodium vegetable stock
175g chestnut mushroom , sliced
4 large sheets filo pastry
1 tbsp olive oil
85g soft-rinded goat's cheese or vegetarian alternative
1 tsp poppy seeds

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the leeks and stock into a large pan, then cover and cook for 5-8 mins until starting to soften. Add the mushrooms, cover again and cook for 3 mins, then remove the lid and continue to cook until the juices have evaporated. Tip the veg onto a large plate to cool slightly.
  • For each strudel, lightly brush half of each filo sheet with some olive oil. Fold the un-brushed side over to make a smaller sheet, 2 layers thick. Brush the edges with a little more oil, then spoon a quarter of the veg along one edge. Crumble over a quarter of the cheese, fold over the pastry edges, then roll up to seal in the filling.
  • Put the strudels on a baking tray, brush with any remaining oil and scatter over the poppy seeds. Bake for 25 mins until crisp and golden brown.

Nutrition Facts : Calories 213 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.52 milligram of sodium

MUSHROOM AND GOAT CHEESE STRUDEL WITH BALSAMIC SYRUP



Mushroom and Goat Cheese Strudel with Balsamic Syrup image

Categories     Cheese     Mushroom     Appetizer     Bake     Sauté     Vegetarian     Vinegar     Goat Cheese     Sherry     Fall     Phyllo/Puff Pastry Dough     Bon Appétit

Yield Makes 4 first-course servings

Number Of Ingredients 11

2 tablespoons plus 6 teaspoons olive oil
1/2 cup thinly sliced shallots
4 garlic cloves, minced
1 pound mushrooms, chopped
1/4 cup Sherry wine vinegar
1/3 cup dry Sherry
2 tablespoons finely chopped fresh parsley
3 fresh phyllo pastry sheets or frozen, thawed
1/2 cup crumbled soft fresh goat cheese (such as Montrachet)
1/2 cup balsamic vinegar
1 tablespoon mild-flavored (light) molasses

Steps:

  • Heat 2 tablespoons oil in heavy large skillet over medium heat. Add shallots and garlic; sauté 4 minutes. Increase heat to high. Add mushrooms; sauté until tender and golden, about 15 minutes. Add Sherry wine vinegar, then Sherry; boil until almost all liquid evaporates, about 6 minutes. Season with salt and pepper. Cool. Mix in 2 tablespoons parsley.
  • Place 1 phyllo sheet on work surface. Brush with 2 teaspoons oil. Top with second phyllo sheet; brush with 2 teaspoons oil. Top with third phyllo sheet. Sprinkle cheese along 1 long side of phyllo, 1 inch in from edge. Spoon mushroom mixture over cheese. Fold short ends over. Starting at long filled side, roll phyllo up tightly. Place seam side down on baking sheet. Brush with remaining 2 teaspoons oil. Using long sharp knife, score top of strudel through phyllo, making 8 evenly spaced cuts. (Can be prepared 4 hours ahead. Cover; chill.)
  • Preheat oven to 375°F. Bake strudel until golden brown, about 50 minutes.
  • Meanwhile, boil balsamic vinegar and molasses in heavy small saucepan over medium heat until reduced to 2 1/2 tablespoons, about 10 minutes. Cool.
  • Using serrated knife, cut hot strudel at score marks into 8 rounds. Drizzle balsamic syrup onto each of 4 plates. Place 2 slices of strudel over syrup on each plate.

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