Mushroom strudel

Mushroom strudel

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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.
Repeat.
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

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