Mushroom And Camembert Strudel Recipes

FOREST MUSHROOM STRUDEL

Steps:

• Melt 2 Tablespoons butter in a saute pan over medium heat. Add shallot and garlic. Saute for about 3 minutes, until soft and translucent.
• Add the mushrooms and wine, and continue to cook until the mushrooms have released their moisture and most has evaporated, about 10 minutes. Remove from heat and allow to cool.
• Preheat oven to 400°F Prepare a baking sheet with cooking spray.
• Add the goat cheese and herbs to the cooled mushrooms. Combine well, then taste for seasoning. Add salt and/or pepper as needed to suit your taste.
• Melt 6 tablespoons of butter in a saucepan over low heat, or in the microwave.
• Lay out one sheet of phyllo dough on a work surface, and brush with 2 tablespoons of butter, coating the entire surface. Scatter with 1 tablespoon of breadcrumbs. Top with second sheet of phyllo, and repeat coating with butter, and breadcrumbs. Top with third sheet of phyllo, and repeat coating with butter, and breadcrumbs. Leave just enough butter to coat the top of the strudel after rolling (about 1/2 tablespoon).
• Scoop the mushroom mixture evenly onto the short end of the phyllo, leaving just enough room on the edge to pick up the edge and roll over. Roll the phyllo and mushrooms into a log, and place on the prepared baking sheet. (I tuck the ends under for a neater presentation.) Brush with the remaining butter.
• Using a very sharp knife, make cuts in the top of the roll at the points where you would cut serving sized pieces (quarters for first course servings, or eighths for party sized servings).
• Bake for 15-20 minutes, until golden brown. Remove from the oven and let cool slightly before cutting completely through the cuts made in the previous step and serving.

MUSHROOM STRUDEL

Steps:

• Preheat oven to 400°F.
• Mince mushrooms and squeeze them dry in the corner of a towel.
• Sauté with minced shallots or green onions in butter and oil over moderately high heat, stirring frequently. Cook until pieces separate and the liquid has evaporated. Season to taste with salt and pepper. Blend in cream cheese.
• Spread a sheet of strudel or filo dough on a damp towel, narrow end toward you. Brush with melted butter and sprinkle on bread crumbs. Repeat with second and third sheets, stacking them on top of the first sheet, then butter, but do not crumb fourth sheet. Put half the mushroom mixture on narrower edge of the dough, leaving a 2- to 3-inch border at the sides. Fold in the sides, then, using the edge of the towel, roll. Prepare the second strudel.
• Put strudels on buttered baking sheet and brush with melted butter. Bake in oven until brown (about 20 minutes). The strudel cuts easily with shears. Strudel can be made and baked ahead, stored in the refrigerator or in the freezer overnight, and then reheated.

MUSHROOM STRUDEL

Steps:

• In a large skillet, over medium heat, combine oil, mushrooms, onion and garlic.
• Season with salt and pepper.
• Stir frequently, until mushrooms have released their liquid and most of that liquid is evaporated.
• Add the wine, the thyme, the basil, the spinach and the lemon rind.
• Saute until the liquid is evaporated.
• Transfer to a bowl and allow to cool.
• Stir in cheese, 4 tablespoons of the breadcrumbs.
• Preheat oven to 350°F.
• Line a cookie sheet with buttered parchment paper.
• Lay out one sheet of phyllo, brush with melted butter, top with another sheet of phyllo and brush again with butter.
• Repeat (using in total four sheet of dough).
• Sprinkle breadcrumbs over the phyllo dough.
• Lay out mushroom mixture over one end of Phyllo dough.
• Carefully roll into a strudel, tucking in the ends.
• Brush the strudel with butter.
• Bake until golden and crisp--about 30 minutes.

CREAMY MUSHROOM STRUDEL

Steps:

• Filling: Steam mushrooms, drain, squeezing out excess liquid (Save liquid for soupstock).
• Cut cream cheese into hot mushrooms, tossing until cheese melts.
• Add remaining filling ingredients; mix well.
• To Assemble: Use a well-buttered baking tray.
• Melt the butter.
• Lay a leaf of phyllo flat on a wooden surface (or Formica counter) and brush with melted butter.
• Add another leaf and brush with more butter (be generous).
• Continue to stack the leaves until you have 5.
• Apply 1/2 the filling across the width of the leaves, over a 3-4" space and roll it up lightly.
• Brush top with butter and sprinkle on 1 tbsp poppy seeds.
• Using a spatula, transfer to a buttered tray.
• Repeat this ritual to make a second roll.
• Slash each roll into 3rds, on the diagonal.
• Bake 25 minutes at 375°F.
• Serve hot.