Forest mushroom strudel
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| Unsalted butter; melted | ||
| 2 | tablespoons | Shallots; minced |
| 1 | Clove garlic; minced | |
| 8 | ounces | Assorted mushrooms; chopped |
| 3 | tablespoons | Dry white wine |
| ¼ | cup | Goat or cream cheese |
| 1 | teaspoon | Parsley; chopped |
| 1 | teaspoon | Chervil; chopped |
| 1 | teaspoon | Chives; chopped |
| 3 | Sheets phyllo dough | |
Directions
In medium sauce pan, melt 2 tablespoons of butter and cook shallots and garlic until translucent. Add mushrooms and white wine and continue to cook 8 to 10 minutes until mushrooms are cooked through. Remove from heat and allow mixture to cool.Preheat oven to 400 degrees.
When mixture has cooled, add cheese and herbs and mix well to form a paste.
Lay out 1 phyllo sheet and brush withsome of the warm melted butter. Top with the second and third sheets, brushing each time with butter. Form the mushroom mixture into a cylinder at one end of the buttered sheets and roll up. Make small diamond cuts in top without cutting through dough. Place on baking sheet and bake until golden brown (15 to 20 minutes). Cool slightly and slice. Serve warm.
NOTES : I hate using phyllo dough and have tried this recipe with puff pastry with excellent results. I also have never been able to find chevril so I just omit it.
Recipe by: Cooking Secrets of the CIA Posted to MC-Recipe Digest V1 #855 by Dan Taylor <dant69@...> on Oct 21, 1997