Wild Mushroom Strudel Recipes

WILD MUSHROOM STRUDEL

Steps:

• Clean the mushrooms and slice any large ones into pieces no larger than of an inch. In a large skillet over medium heat, heat the oil and add the mushrooms, onion and garlic. Season with salt and pepper and cook, stirring frequently, until the mushrooms have released all their liquid and are lightly browned, 10 to 12 minutes.
• Add the wine and thyme and cook until the wine has evaporated. Remove from the heat and transfer the mushrooms to a bowl. When the mushrooms are cool, stir in the cheese, parsley and 3 tablespoons of the bread crumbs. Set aside.
• Preheat the oven to 350 degrees. On a work surface, brush one of the sheets of phyllo with melted butter and dust with the remaining crumbs. Top with the second piece of phyllo and brush again with butter. Spoon the mushroom mixture down the short end of the phyllo, leaving it about 2 inches from the edge. Fold the dough over the edge and continue rolling, encasing the filling in the phyllo.
• Brush the strudel with more butter and lightly butter a baking sheet. Carefully transfer the strudel to the sheet and bake until golden brown and crispy, 30 to 35 minutes.
• Remove the strudel from the oven and allow to cool 5 minutes. Trim the ends if they are overly browned and frayed. Slice the strudel and serve with field greens dressed with a tart vinaigrette.

WILD MUSHROOM STRUDEL WITH ARUGULA PESTO

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add shallots, tomatoes, garlic, basil, 2 teaspoons thyme and rosemary; sauté 2 minutes. Add mushrooms; sauté until very tender, about 15 minutes. Remove from heat. Season with salt and pepper. Cool.
• Preheat oven to 400°F. Butter baking sheet. Melt 3 tablespoons butter in small saucepan. Place kitchen towel on work surface. Top with 1 phyllo sheet (keep remaining phyllo sheets covered with plastic wrap and damp towel). Brush with melted butter. Top with phyllo sheet; brush with butter. Sprinkle with 1/2 teaspoon thyme. Repeat layering with 2 more phyllo sheets, brushing with butter and sprinkling with remaining 1/2 teaspoon thyme. Top with another phyllo sheet; brush with butter.
• Starting 1 1/2 inches in from 1 long side and 2 inches in from each short side, spoon mushroom mixture onto phyllo in 2 1/2-inch-diameter log parallel to long sides. Fold short sides over filling; brush folded edges with butter. Using towel as aid and starting on long side nearer filling, roll up strudel jelly-roll style. Using spatula, transfer strudel to prepared baking sheet, seam side down. Brush strudel with butter. Freeze 5 minutes.
• Bake strudel until golden brown, about 15 minutes. Cut strudel into slices. Serve with Arugula Pesto.

FOREST MUSHROOM STRUDEL

Steps:

• 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.