Chef Franklin Biggs
Sur la Table
Mushroom Strudle Appetizer
12 ounces (2 packs) baby bella mushrooms, sliced
1 large onion, peeled and diced
6 cloves roasted cloves of garlic
2 TB olive oil
1 TB fresh thyme, chopped
2 TB flour or breadcrumbs
½ cup dry sherry
6 oz cream cheese
2 ea eggs
2 oz parmesan or romano cheese, grated
to taste salt, pepper, Mrs. Dash
1 package phyllo dough sheets
½ cup olive oil, melted butter or aerosol olive oil
3 oz parmesan or romano cheese, grated
As needed Mrs. Dash seasoning
Saute the onion, garlic, thyme in the 2 TB of olive oil.
Add the sliced mushrooms and saute until light golden brown.
Deglaze with the sherry, reduce by 2/3.
Allow to cool a bit.
Puree in a food processor, adding the cream cheese, parmesan cheese until smooth.
Season to taste. Put into a pastry bag or a ziplock bag and cut one corner for an opening.
Unroll the dough sheets, and cover with a slightly damp towel to keep them from drying out.
Lay out one or two sheets and spray with olive oil, sprinkle with some of the extra cheese.
Make a strip of the mushroom mixture down the long end of the dough sheets.
Roll up, spraying with more oil/butter as you roll.
Spray the whole roll liberally and sprinkle with more cheese and Mrs. Dash.
Place on a sheet pan with parchment paper or a silicone mat (silpat).
Bake at 350F until golden brown.
When cool, cut into inch long sections.
Serve as a passed appetizer, or as a plated appetizer, with some sauteed spinach.
GDA Cooking - December 10, 2013
1720 Valley View Drive