Best Leek Mushroom Goats Cheese Strudels Recipes
MUSHROOM & LEEK STRUDEL
This elegant hors d'oeuvre is almost effortless. Use fresh herbs if possible, and feel free to sub in whole wheat phyllo. -Lisa Diehl, Edina, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 2 strudels (12 slices each).
Number Of Ingredients 14
Steps:
- In a large skillet, heat 1 tablespoon butter over medium-high heat. Add half the mushrooms and leek. Cook and stir until mushrooms are lightly browned and leek is tender; remove from pan. Repeat with remaining butter, mushrooms and leek, adding garlic during the last minute of cooking. Return all to pan., Stir in wine and cream; cook 1-2 minutes or until liquid is almost evaporated. Stir in herbs, salt and pepper. Remove from pan; cool completely., Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 5 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Spoon half of the mushroom mixture down center third of phyllo dough to within 1 in. of ends. Sprinkle filling with 2 tablespoons cheese. Fold up short sides to enclose filling. Roll up jelly-roll style, starting with a long side., Transfer to a parchment-lined 15x10x1-in. baking pan, seam side down. Brush with butter. Repeat with remaining ingredients for second strudel. Bake 18-22 minutes or until golden brown., Let stand 10 minutes before slicing. Serve warm.
Nutrition Facts : Calories 100 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 135mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
MUSHROOM AND GOAT CHEESE STRUDEL WITH BALSAMIC SYRUP
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
