Sunday, August 22, 2010

Appetizer - Wild Mushroom Strudel

3/4 pound mixed wild mushrooms
2 T olive oil
1/2 medium onion, minced
1 clove garlic, minced
s & p
1/3 cup white wine
1/2 t chopped thyme leaves
1/4 pound Asiago, diced
2 T parsley
4 T plain dried bread crumbs
2 sheets phyllo dough
2 T melted unsalted butter

Clean mushrooms, slice into 3/4" pieces. Over med heat, heat oil in large skillet, add mushrooms, onion, garlic. Season w s & p. Cook, stirring frequently, till mushrooms release all liquid and are lightly browned, 10-12 minutes. Add wine & thyme, cook till wine evaporates. Remove from heat and transfer to bowl. When cool, stir in cheese, parsley, 3 T bread crumbs. Set aside.

Preheat oven to 350 deg. Brush phyllo sheet with butter, dust with crumbs. Top with 2nd sheet, brush with butter. Spoon mushrooms down short side, leaving 2" at edge. Fold dough edge in and roll. Brush roll with butter, lightly butter baking sheet. Transfer strudel to sheet, bake till golden brown and crispy, 30-35 minutes. Remove strudel from oven, allow to cool 5 minutes. Trim ends if overly brown or frayed. Slice and serve with field greens and tart vinaigrette. Serves 4.


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