RICOTTA, 3 MUSHROOM & SPINACH STRUDEL

Ricotta, 3 Mushroom & Spinach Strudel image

Provided by Bergy

Categories Vegetable

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 14

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1 1/2 tablespoons butter
2 shallots, peeled and thinly sliced
1 1/2 cups cremini mushrooms, thinly sliced (small brown ones)
1 1/2 cups portabella mushrooms, gills removed,thinly sliced
1 cup shiitake mushroom, thinly sliced
1 cup washed torn spinach
2 tablespoons cognac or 2 tablespoons white wine
2/3 cup ricotta cheese (recipe recommends Tre Stella Ricotta)
4 tablespoons breadcrumbs
5 sage leaves, thinly sliced
salt
pepper
4 sheets phyllo dough
1/4 cup butter, melted

Steps:

Pre heat oven to 400F.
Melt 1 1/2 tbsp butter in a fry pan saute the shallots for 3 minutes, add all the mushrooms and cook until browned.
Add spinach cook 1 minute.
Remove mushroom mixture from the pan.
Deglaze the pan with the cognac- 1 minute then add the Ricotta, breadcrumbs& sage Season to taste- mix well.
Combine with the mushroom mixture.
Lay out 1 sheet of Phyllo dough, paint well with the butter.
Place 1/4 of the mushroom mixture on the buttered sheet, spread evenly over the surface, leave the edges free.
Roll once, fold in ends toward the center and continue rolling to make a cylinder.
Repeat for the 3 remaining sheets.
Place the strudels on a non stick baking sheet and bake for 12-15 minutes-let stand for a few minutes before serving.