Ricotta 3 Mushroom Spinach Strudel Recipes

SPINACH, MUSHROOM, AND RICOTTA FETTUCCINE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer to a serving bowl.
• Melt butter in a large saucepan over medium heat. Saute mushrooms and sausage in butter until mushrooms are tender and sausage is browned and crumbly, 10 to 12 minutes. Stir spinach into mushroom mixture and cook until heated through, 5 to 10 minutes. Remove from heat.
• Stir ricotta cheese into mushroom mixture until well-mixed; add lemon juice. Pour mushroom mixture over fettuccine and toss to coat.

RICOTTA, 3 MUSHROOM & SPINACH STRUDEL

Steps:

• Pre heat oven to 400F.
• Melt 1 1/2 tbsp butter in a fry pan saute the shallots for 3 minutes, add all the mushrooms and cook until browned.
• Add spinach cook 1 minute.
• Remove mushroom mixture from the pan.
• Deglaze the pan with the cognac- 1 minute then add the Ricotta, breadcrumbs& sage Season to taste- mix well.
• Combine with the mushroom mixture.
• Lay out 1 sheet of Phyllo dough, paint well with the butter.
• Place 1/4 of the mushroom mixture on the buttered sheet, spread evenly over the surface, leave the edges free.
• Roll once, fold in ends toward the center and continue rolling to make a cylinder.
• Repeat for the 3 remaining sheets.
• Place the strudels on a non stick baking sheet and bake for 12-15 minutes-let stand for a few minutes before serving.

SPINATSTRUDEL (SPINACH STRUDEL)

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Mix spinach, Parmesan cheese, cottage cheese, sour cream, shallots, 1 egg, garlic, salt, black pepper, and nutmeg together in a bowl until filling is well-mixed.
• Roll puff pastry onto a clean work surface, a little thinner at the edges. Transfer to the prepared baking sheet.
• Spoon the filling down the middle length of the pastry sheet. Crack 1 egg into a cup but do not beat it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so the seam is on the bottom.
• Beat what remains of the egg; brush over the top of puff pastry and cut a few slits in the pastry.
• Bake in the preheated oven until the strudel is golden brown, about 30 minutes.

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.

ASPARAGUS & RICOTTA STRUDEL (VEGETARIAN OR NOT YOUR CHOICE.)

Steps:

• Pre-heat oven to 375.
• Combine ricotta cheese, parmesan, dill, ham (if using), roasted pepper, green onion, egg white, salt, and pepper in a large bowl; set aside.
• Snap asparagus. Cut into 1/2 inch pieces. Cook, covered, in a small amount of water for about 5 minutes or just till crisp tender (don't overcook). Drain. Cool under cold water. Stir into ricotta mixture.
• Place one sheet of phyllo on a dry towel (keep remaining phyllo covered with a damp towel). Spray with Pam. Place another sheet of phyllo atop. Spray with Pam. Sprinkle with 1/4 of the bread crumbs. Repeat with remaining sheets and remaining bread crumbs. Spray last layer with Pam. Spoon cheese mixture lenghwise onto half of the top layer of phyllo, leaving about a 1 1/2 inch border on all sides. Fold in the shor sides over the filling. Starting from the longest side, roll up layers jelly roo style.
• Spray a large baking sheet with Pam. Place strudel, seam side down, on baking sheet. Spray with Pam. Using a sharp knife, score into 12 slices, cutting through top layer only. Bake in a 375 oven for 30 minutes or till light brown. Let stand for 10 minutes before serving. To serve, cut into slices.

TUSCAN ARTICHOKE & SPINACH STRUDEL

Steps:

• In a nonstick skillet, saute mushrooms and tomatoes in 2 teaspoons oil from sun-dried tomatoes until mushrooms are tender. Cool to room temperature., Meanwhile, preheat oven to 350°. In a large bowl, combine spinach, pesto, pepper and, if desired, pepper flakes. Add artichokes, mozzarella cheese, 5 tablespoons Parmesan cheese and mushroom mixture; mix well., Unroll crescent dough onto a lightly greased baking sheet into one long rectangle; seal seams and perforations. Roll out into a 14x9-in. rectangle. , Spread filling in a 3-in.-wide strip down center of rectangle. On each long side, cut 1-in.-wide strips to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across filling. Whisk egg and remaining oil; brush over dough. Sprinkle with walnuts. , Bake 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes or until golden brown. Cool 5 minutes before cutting into 12 slices.

SPINACH MUSHROOM AND RICOTTA FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan over medium heat, melt butter. Stir in mushrooms and cook until tender. Stir in spinach and cook until thawed and tender. Remove from heat and stir in ricotta cheese; mix well.
• To the spinach mixture add the lemon juice; pour over cooked pasta. Mix well and serve.

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.