Mushroom filling INSTRUCTIONS-
Slice the mushroom thinly. Heat one tablespoon of the olive oil in a
sauté pan and cook the mushrooms over high heat until they are
browned and have released some of their liquid. Remove the
mushrooms and set aside. Add the rest of the olive oil and the
onions to the pan. Saute about 2-3 more minutes, then reduce the
heat and cook until the onions are caramelized. Add the garlic and
chili flakes, sauté briefly, and then add the Chateau Ste. Michelle
Chardonnay and reduce until almost dry. Return the mushrooms to
the pan and then add the cream. Simmer to thicken the liquid, add
lemon juice and season with salt and pepper. Remove from heat
and add the parmesan cheese, thyme, and bread crumbs. Cool to
room temperature.
To Make Strudel
Preheat the oven to 375F. Place one sheet of phyllo on a worktable.
Brush lightly with the melted butter, sprinkle with some of the
bread crumb and cheese mixture. Place another layer of phyllo on
top of the first one. Repeat the procedure until all the phyllo is
used. Place the mushroom mixture along the lengthwise edge of the
phyllo with about a 1-inch border. Gently fold the dough over to
form a roll about 2 1/2 inches wide and roll up all of the dough.
Fold the ends over to seal and brush the whole top including the
ends with the melted butter. Sprinkle with the remaining crumb
mixture. Place on a baking sheet and then in the oven on the middle
rack. Bake about 10 minutes until completely browned. Remove and
cool for about 5 minutes before serving. Slice into 4 portions and
serve with seasonal greens.
INSTRUCTIONS-
Thyme cream sauce- INGREDIENTS-
½ cup Chateau Ste. Michelle Chardonnay
2 shallots, chopped fine
1 cup heavy cream
2 tsp Dijon mustard
2 tsp chopped fresh thyme
¼ tsp lemon zest
salt and white pepper to tastePlace the shallots and Chateau Ste.
Michelle Chardonnay in a small saucepan over high heat. Reduce
the liquid by half and add the cream. Bring to a boil and then
reduce the heat to a simmer. Reduce the cream until it is thick,
whisk in the mustard, thyme and lemon zest. Season to taste.
Herb Oil
INGREDIENTS-
1 bunch chives
4 sprigs of Italian parsley, stems removed
½ cup olive oil
salt to taste.
INSTRUCTIONS-
Coarsely chop the herbs and place in a blender with the olive oil.
Puree until well blended. Remove and strain though a fine strainer.
Add salt to taste.
Originally Submitted
5/11/2014
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