Friday, 24 May 2013

Mushroom Strudel



I first had this when I was about sixteen. I was invited to a Vegetarian Passover dinner and this was served as the main course. I had forgotten all about it until recently when I was speaking to my sister and we remembered that meal. It is a great main or side and can be made with the mushrooms chunky or you can cook and then puree them to make it more like a mushroom pate. I am not a vegetarian and yet I still like to have some vegetarian meals throughout the week just because it is healthy and utterly delicious.

You will need:
  • 2 large portabello mushrooms
  • 6-8 porcini mushrooms
  • 6-8 white button mushrooms
  • a handful of dry mushrooms (mixed or any kind)
 = approx 4 cups chopped mushrooms - can be any variety you like
  • 4 cloves garlic
  • 1 tbsp fresh thyme
  • 1 small onion - chopped
  • olive oil and 1 tbsp butter
  • 1 tbsp Dijon mustard
  • salt/pepper
  • 4 tbsp sherry 
  • 4 sheets of thawed Phyllo dough 
  • 1/3 pkg of Boursin- French garlic cream cheese
  • 1/4 cup breadcrumbs
  • grated Parmesan
  • balsamic vinegar to drizzle

Step 1: clean and chop all your mushrooms. You can use any varieties you like. I like to remove the gills from the portabellos but, if you want to eat them go ahead. I brush the mushrooms or wipe with a damp cloth and slice them. Take a handful of dry mushrooms and soak in 1/2 cup of boiling water for 5 minutes to re-hydrate them. Then remove from water and chop. 

Step 2: chop garlic, thyme and onion. 


Step 3: In a large pan saute onions in olive oil and butter for 5 minutes until the edges just start to brown.


Step 4: add mushroom and continue to cook on medium/high heat to allow water to start to evaporate and the mushrooms to cook down for 5-7 minutes.


Step 5: add Dijon mustard, a generous sprinkle of salt and pepper and the Sherry. Allow to cook 3-4 minutes until Sherry reduces and concentrates.  Taste and adjust seasonings. The mushrooms should have most of the liquid cooked out and they should be almost dry. Let cool completely.


Step 6: place a sheet of phyllo dough on your counter and brush with a bit of olive oil. You don't want to soak the dough but, a light brushing will keep the dough flaky while baking. You could use butter but, I will normally use olive oil because it's healthier and yummier. Place the next sheet on top and brush oil on continuing until you have done all sheets.


Step 7: crumble about 1/3 - 1/2 pkg of Boursin cheese (it's like a flaky cream cheese) Sprinkle evenly over dough. Sprinkle breadcrumbs over cheese and then place your cooled mushrooms over top. Leave and edge around the dough to allow a good seal when rolling up.



Step 8: I fold 3 edges and then roll up starting with the folded edge on the length side. I add a bit more oil to the last raw edge and seal closed. This is a version with the mushrooms chopped rough and cooked.


If you take those same mushrooms once cooked and puree them they make a sort of mushroom pate filling. Both are great!



Brush with more oil and bake in a 375 degree F oven for approximately 30 minutes or until browned and flaky. You need to eat this immediately after it comes out of the oven to enjoy the crunchy phyllo and warm mushroom filling. I served with a drizzle of aged balsamic vinegar and a bit of grated Parmesan cheese. These can also be made as individual purses. You can make an individual pocket with 1 sheet of phyllo and add it to a muffin tin for easy baking. Add a lovely salad and you have a great meal.














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