WILD MUSHROOM STRUDEL
Steps:
- For the mushrooms: Preheat oven to 350 degrees F.
- Stir together cremini and oyster mushrooms, sherry, oil, thyme, dill and some salt and pepper in a roasting pan, then roast for 10 minutes. Allow to cool. Remove and discard herb stems.
- For the filling: Sweat carrots, fennel, onions and celery in oil in a heavy-bottomed pot over medium-low heat until soft. Turn off heat and add goat cheese to melt. Transfer to a half-sheet pan to cool.
- For the strudel: Preheat the oven to 350 degrees F. Line 3 sheet pans with parchment and spray with nonstick spray. (Each strudel must be rolled and baked on its own sheet pan.)
- Mix mushrooms together with the veggies in a large bowl.
- Lay each sheet of pastry on a lined sheet pan.
- Brush the border of each pastry with egg wash, then sprinkle panko in a line down the center of the pastry. Spoon a third of the filling in a line on top of the panko, then sprinkle more panko on top to absorb excess liquid.
- Roll up tightly (like a burrito) and lay seam-side down. Brush with egg wash and sprinkle with dill, salt and pepper. Repeat with remaining pastry and filling.
- Bake for 10 minutes, then switch and rotate the sheet pans and bake until golden brown, about 10 minutes more. Cool, then cut into 1/2-inch slices.
MUSHROOM STRUDEL
Provided by Paul Grimes
Categories Mushroom Cocktail Party Wedding Engagement Party Shallot Phyllo/Puff Pastry Dough Entertaining Gourmet
Yield Makes 32 hors doeuvres
Number Of Ingredients 11
Steps:
- Soak porcini in boiling-hot water in a small bowl until softened, about 10 minutes. Lift out porcini and squeeze excess liquid back into bowl. Rinse porcini well to remove any grit. Strain soaking liquid through a sieve lined with a dampened paper towel into another bowl and reserve.
- Pulse porcini and white mushrooms in a food processor until finely chopped (but not minced).
- Cook shallots in butter in a large heavy skillet over medium heat, stirring, until beginning to soften, about 1 minute. Add mushrooms, reserved soaking liquid, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid has evaporated, about 8 minutes. Stir in parsley, then spread filling on a plate and chill, uncovered, until cold, about 10 minutes.
- Preheat oven to 425°F with rack in middle.
- While filling chills, put stack of phyllo sheets on a work surface and cut in half crosswise, then stack halves and cover with plastic wrap. Remove 1 phyllo sheet from stack (keep remaining sheets covered) and arrange with a long side nearest you, then lightly brush with some duck fat. Top with another phyllo sheet and brush with fat. Spread about one fourth of mushroom filling in a narrow strip along edge nearest you to within 1/4 inch of each end, then roll up phyllo tightly around filling, leaving ends open. Transfer roll, seam side down, to a baking sheet and make 3 more rolls in same manner, transferring to baking sheet. Bake until golden brown, 12 to 14 minutes. Cool slightly on baking sheet on a rack, then brush length of each roll with a very thin line of truffle oil (if using) with tip of a cotton swab. Gently cut each roll crosswise into 8 pieces with serrated knife. Serve strudel warm or at room temperature.
MUSHROOMS WITH GARLIC AND MADEIRA
Categories Sauce Milk/Cream Wine Garlic Mushroom Appetizer Sauté Basil Bon Appétit
Yield 4 to 6 side-dish servings
Number Of Ingredients 6
Steps:
- Heat olive oil in heavy large skillet over high heat. Add mushrooms and sauté until brown but not juicy, about 6 minutes. Add garlic and stir until fragrant, about 30 seconds. Add Madeira and cook until evaporated, about 1 minute. Mix in whipping cream and sliced basil; stir until sauce coats mushrooms, about 1 minute. Season to taste with salt and pepper and serve.
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