MUSHROOM STRUDEL WITH BERRY COULIS RECIPE - (4.5/5)

Steps:

• Sort through the mushrooms brushing off any dirt, remove all stems and set aside. Use a spoon to remove the gills from the caps of the Portobello. Slice the tops of the mushrooms into about 1/4″ slices. I like to vary the size a bit to add some visual texture. Large caps like the Portobello can be cubed. Remember mushroom drastically reduce in size when cooked. Finely dice the stems and place in a small bowl separate from the tops. Prepare the shallot by finely dicing. Strip the leaves from the fresh thyme, and finely chop. Add the butter and olive oil to a large skillet over medium heat. When the butter has melted, add the mushrooms (cooking mushrooms is similar to cooking spinach, the pan may seem full, don't worry it will dramatically reduce). Give the mushrooms a careful toss to coat with the oil. Add 2 tablespoons of the fresh thyme, salt, and pepper. Cook the mushroom, stirring occasionally. When the mushrooms have reduces by half, add the finely diced mushroom stems, and the Dijon to the skillet. Continue to cook until all of the liquid has escaped from the mushrooms, and has been reduced to a thick syrup (almost to the point of sticking). This process will probably take at least 30 minutes (Cooking time will vary depending on the type of mushrooms used at their water content). Add the creme sherry to the pan to deglaze the wonderful mushroom essence, and continue cooking until the liquor has reduced to a thick gravy (It is important that the filling not be "watery" or too wet or it will not work in the pastry). Add the remaining tablespoon of fresh thyme and stir to combine. Transfer the mushrooms from the skillet into a bowl and allow to cool. It is important that the filling be cooled to room temperature before working with the pastry dough. If nuts are desired, toast them in a dry skillet. Allow to cool, finely dice, and add to the filling. Nuts add another layer of flavor and texture, however they are not crucial to the outcome of this dish. The strudel will be fantastic either way. Heat oven to 350° F, and position rack in the center of the oven. Once the filling is completely cooled, taste and adjust salt and pepper if desired (who am I kidding, by now you have most likely eaten two or three spoonfuls already). Melt the stick of butter in the microwave. Lay the sheets of phllyo dough on a piece of parchment paper. Working quickly, fold the phllyo in half like a book, but do not crease. Starting on one half, open each page of the book and brush with the melted butter. Unfold the next layer smooth out the dough with your hand, and butter (Using your hand to lightly smooth the sheet helps to make sure you have an even layer of butter between the sheets). Repeat until all the layers are buttered. Do not butter the top sheet. When you have reached the top sheet, fold over the other direction and repeat. The sheet of dough are slightly rectangular, so place the cooled filling down the center third of the long direction of the dough. Evenly spread the cubes of brie over the top of the filling. Using a sharp knife, cut strips about 1½ inches wide from the edge of the filling outwards in both directions. Keep the cuts in line from side to side. Begin at the bottom and fold the first strip on the right side over the dough at a slight angle upward, then repeat with the left. Continue until all the filling is covered. Brush the top with butter, evenly coating all surfaces. Be sure to do the sides as well. Use the parchment paper to lift the strudel onto a baking sheet. Place in the pre-heated oven and bake for 25 - 30 minutes, or until the top is golden. Remove from oven and place on a wire rack to cool. Strudel can be served warm, or at room temperature. Either way is delicious. Serve with a stove ground mustard or a berry coulis. Enjoy!! To prepare a Berry Coulis: Cooks note: I personally love the way the berry works with the mushroom and the brie. I made this particular coulis with Thanksgiving in mind. This recipe will yield about a third of a cup of coulis which can be stored in the fridge for several weeks. 8 ounces black berries 8 ounces cranberries 1/4 cup sugar 3 tablespoons water 2 tablespoon lemon juice 1 teaspoon fresh thyme, finely chopped 2 tablespoon brandy 1/4 teaspoon black pepper Place the berries, water, lemon juice, and thyme in a small sauce pan and cover. Bring to a boil and reduce to a simmer. Allow the mixture to reduce by half. Using a food mill or mesh strainer and the back of a spoon, press all of the liquid from the seeds and skins. Return the liquid to the small sauce pan and simmer, add the brandy and pepper. Reduce to a syrup. Place in fridge to cool and finish thickening.