Wild mushroom strudel
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | small | Yellow onion; chopped |
| 2 | Shallots; chopped | |
| 3 | Cloves garlic; chopped | |
| 1 | cup | Red wine |
| 4 | cups | Sliced wild mushrooms |
| ½ | cup | Freshly grated Parmesan cheese |
| ⅓ | cup | Soft; mild goat cheese or |
| ; ricotta cheese | ||
| ¼ | cup | Toasted unseasoned bread crumbs |
| 2 | teaspoons | Chopped fresh basil |
| 1 | teaspoon | Chopped fresh rosemary |
| ½ | teaspoon | Cracked black pepper |
| Salt | ||
| 4 | Sheets phyllo dough | |
| 4 | tablespoons | Unsalted butter; melted |
| Roasted Red Bell Pepper & Basil Sauce; (see Episode 703) | ||
Directions
FILLING
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
To make the filling, heat the olive oil in a large saute pan over high heat until very hot. Add the onion, shallots, and garlic and saute until fragrant, about 1 minute. Add the red wine and reduce by half, about 4 minutes. Add the mushrooms and cook until just tender and most of the liquid is reduced, 4 to 5 minutes. Remove the pan from the heat and allow the filling to cool slightly. Transfer the filling to a large bowl and allow it to cool completely. Fold in the Parmesan and goat cheeses. Add the bread crumbs, basil, rosemary, and black pepper. Mix well, season to taste with salt, and then set aside.
Place 2 sheets of the phyllo dough on a clean, dry work surface and generously brush the top sheet with melted butter. Place 2 more phyllo sheets on top and again brush the top sheet with butter. Spoon the filling into the center of the dough, spreading it to form a rectangle while leaving a 2-inch border. Fold one of the short ends of the dough about 1 inch over the filling. Fold one of the long ends over about 1 inch of the filling and gently roll into a log. Place the strudel, seam-side down, on the prepared baking sheet and cut ¼-inch-deep vents along the top. Bake in the oven for 25 to 30 minutes, or until golden brown.
Remove the strudel from the oven and cool on the pan. Using a serrated knife, slice the strudel into 8 pieces. Serve warm with the sauce on the side.
Converted by MC_Buster.
Per serving: 249 Calories (kcal); 16g Total Fat; (81% calories from fat); 2g Protein; 6g Carbohydrate; 31mg Cholesterol; 134mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.