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Appetizer
Wild Mushroom Strudel |
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This recipe was featured on
"You're the Chef" episode #411.
Buy this episode from WVIA.
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Yield: four portions
Ingredients:
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1/4 c. |
clarified butter |
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1 Tbsp. |
shallots, chopped |
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1/2 c. |
fresh morel mushrooms, stemmed, sliced |
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2 c. |
fresh crimini mushrooms, stemmed, sliced |
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1 c. |
fresh blue foot chanterelles, stemmed, sliced |
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1 c. |
fresh oyster mushrooms, stemmed, sliced |
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1/2 c. |
cream sherry |
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1 tsp. |
fresh thyme, stripped |
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1/4 c. |
fresh parsley, chopped fine |
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1/2 c. |
breadcrumbs |
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to taste |
salt |
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to taste |
ground black pepper |
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1 each |
sheet puff pastry, thawed |
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1 each |
large egg, beaten well for egg wash |
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as needed |
fresh thyme, stripped |
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as needed |
coarse ground black pepper |
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Procedure:
In the butter in a large sauté pan, sweat the shallots with all the mushrooms until the mushrooms weep and there is some moisture in the pan. Add the sherry and herbs and simmer for 5 minutes. Add just enough breadcrumbs to absorb any extra liquid that collects in the pan. Adjust the seasonings, move the mushroom mixture to a bowl and cool completely.
Lay mushroom filling evenly lengthwise on the puff pastry. Roll up and brush the outside layer with the egg wash. Sprinkle with thyme and pepper.
Bake in a low-sided cookie sheet for 10 minutes at 375°F until the strudel is browned completely. Allow to cool for 5 minutes so the strudel firms up, then slice and serve hot.
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