Mushroom Gouda Cheese Strudel Recipes

MUSHROOM & GOUDA CHEESE STRUDEL

Steps:

• Heat oven to 375°F.
• Melt 2 Tbsp. butter in large skillet on medium-high heat. Add vegetables and garlic; cook 8 min. or until liquid has evaporated, stirring occasionally. Stir in Gouda cheese, 1 Tbsp. Parmesan and ground red pepper. Remove from heat.
• Stack phyllo sheets on clean kitchen towel; spread with mushroom mixture to within 1 inch from one short end of phyllo. Fold 1/2-inch-wide border over filling, then roll dough up, using towel to help roll it up. Place, seam-side down, on baking sheet sprayed with cooking spray.
• Melt remaining butter; brush over roll. Sprinkle with remaining Parmesan.
• Bake 30 to 35 min. or until golden brown. Cool 5 min. before slicing.

MUSHROOM-GOUDA QUICHE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a large bowl, whisk eggs, cream, salt and pepper until blended. Stir in remaining ingredients. Pour into crust., Bake on a lower oven rack 30-35 minutes or until crust is golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

GOLDEN GOUDA MUSHROOM SOUP

Steps:

• In a large saucepan, melt butter. Stir in the flour, pepper and allspice until smooth; gradually add the broth, sherry and cream. Bring to a boil. Add mushrooms and garlic. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender., Add cheese; cook and stir until melted. Garnish servings with chives and paprika.

MUSHROOM AND GOAT CHEESE STRUDEL WITH BALSAMIC SYRUP

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add shallots and garlic; sauté 4 minutes. Increase heat to high. Add mushrooms; sauté until tender and golden, about 15 minutes. Add Sherry wine vinegar, then Sherry; boil until almost all liquid evaporates, about 6 minutes. Season with salt and pepper. Cool. Mix in 2 tablespoons parsley.
• Place 1 phyllo sheet on work surface. Brush with 2 teaspoons oil. Top with second phyllo sheet; brush with 2 teaspoons oil. Top with third phyllo sheet. Sprinkle cheese along 1 long side of phyllo, 1 inch in from edge. Spoon mushroom mixture over cheese. Fold short ends over. Starting at long filled side, roll phyllo up tightly. Place seam side down on baking sheet. Brush with remaining 2 teaspoons oil. Using long sharp knife, score top of strudel through phyllo, making 8 evenly spaced cuts. (Can be prepared 4 hours ahead. Cover; chill.)
• Preheat oven to 375°F. Bake strudel until golden brown, about 50 minutes.
• Meanwhile, boil balsamic vinegar and molasses in heavy small saucepan over medium heat until reduced to 2 1/2 tablespoons, about 10 minutes. Cool.
• Using serrated knife, cut hot strudel at score marks into 8 rounds. Drizzle balsamic syrup onto each of 4 plates. Place 2 slices of strudel over syrup on each plate.

MUSHROOM AND SMOKED GOUDA PUFF

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir until tender, about 5 minutes. Stir in thyme, salt and pepper., Unfold puff pastry. Spread mushroom mixture to within 1 in. of edges. Sprinkle with cheese. Roll up jelly-roll style; pinch seam and ends to seal. Place on a parchment-lined baking sheet, seam side down. In a small bowl, whisk egg and water; brush over pastry. Cut slits in top., Bake until golden brown, about 30 minutes. Let stand 10 minutes before cutting.

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.

LEEK, MUSHROOM & GOAT'S CHEESE STRUDELS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the leeks and stock into a large pan, then cover and cook for 5-8 mins until starting to soften. Add the mushrooms, cover again and cook for 3 mins, then remove the lid and continue to cook until the juices have evaporated. Tip the veg onto a large plate to cool slightly.
• For each strudel, lightly brush half of each filo sheet with some olive oil. Fold the un-brushed side over to make a smaller sheet, 2 layers thick. Brush the edges with a little more oil, then spoon a quarter of the veg along one edge. Crumble over a quarter of the cheese, fold over the pastry edges, then roll up to seal in the filling.
• Put the strudels on a baking tray, brush with any remaining oil and scatter over the poppy seeds. Bake for 25 mins until crisp and golden brown.