BOB & LENORE's COOKBOOK© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWS
WILD MUSHROOM STRUDEL
New Year’s Eve 2011, Bob used 1/2 cup ground toasted walnuts between the filo layers. He still put the Parmesan cheese into the cooled mushroom mixture.
8 cups wild mushrooms, picked, diced
½ cup shallots, finely diced
2 cloves garlic, minced
3 tablespoons butter
To taste: sea salt & ground pepper
1 cup reduced cream
8 sheets strudel leaves
½ cup Parmesan cheese
1 cup melted butter
1 tablespoon chives, minced
1 tsp parsley, chopped
Pan sear mushrooms in dry sauté pan; sauté shallots and garlic in butter until vegetables are softened and aromatic; add mushrooms and cook until incorporated; add seasonings and cook to reduce liquid. fold in reduced cream; remove and chill. Lay out strudel leaf and spread with melted butter; repeat 7 more times, sprinkling Parmesan between layers; lay chilled mushrooms down the middle of the strudel; roll over and tuck underneath; butter exterior of strudel. Bake at 350ºF for approximately 25 minutes or until browned; cool 15 minutes before slicing.
Serve with pineapple chutney.TO RECIPES