Wild Mushroom Strudel Recipes

MUSHROOM STRUDEL

Steps:

• In a large skillet, heat butter and olive oil. Add shallots and garlic, and soften. Add sliced mushrooms.
• Season with salt and pepper, and cook over low heat until tender. If juices exude, raise the heat, and cook until they evaporate.
• Stir in 3/4 of herbs and remove from heat. Spread mushrooms on a pan to dry, and let cool completely, about 30 minutes.
• When dry and cool, transfer mushrooms to a large bowl, and combine with whole egg-egg yolk mixture.
• Move rack to middle of oven, and heat to 400 F.
• Place puff pastry on a parchment-lined baking pan. Roll to remove any creases and to elongate slightly. Brush the surface with egg wash, and sprinkle on remaining herbs.
• Spread mushrooms evenly over first 3/4 of pastry, leaving a 1-inch border around edges.
• Flip over edge nearest to you, and lay it on the top 1/4 so that puff pastry touches puff pastry, encasing mushrooms completely in a cylinder. Don't roll in pinwheel fashion for strudel because the puff pastry in the interior will never bake, and it will become gummy.
• Move strudel to the center of baking pan and tuck in ends. Brush entire surface with egg wash.
• Using the back of a knife, run crisscross pattern over strudel. If desired, add cut-out leaves, flowers, and vines from a portion of the second sheet of puff pastry. (Frozen grocery store puff pastry typically comes two sheets to a box). Egg wash the designs.
• Bake until golden brown and puffed, anywhere from 15 to 30 minutes, depending on your oven. Let rest at least 2 minutes before slicing with a serrated knife.

WILD MUSHROOM STRUDEL

Steps:

• Clean the mushrooms and slice any large ones into pieces no larger than of an inch. In a large skillet over medium heat, heat the oil and add the mushrooms, onion and garlic. Season with salt and pepper and cook, stirring frequently, until the mushrooms have released all their liquid and are lightly browned, 10 to 12 minutes.
• Add the wine and thyme and cook until the wine has evaporated. Remove from the heat and transfer the mushrooms to a bowl. When the mushrooms are cool, stir in the cheese, parsley and 3 tablespoons of the bread crumbs. Set aside.
• Preheat the oven to 350 degrees. On a work surface, brush one of the sheets of phyllo with melted butter and dust with the remaining crumbs. Top with the second piece of phyllo and brush again with butter. Spoon the mushroom mixture down the short end of the phyllo, leaving it about 2 inches from the edge. Fold the dough over the edge and continue rolling, encasing the filling in the phyllo.
• Brush the strudel with more butter and lightly butter a baking sheet. Carefully transfer the strudel to the sheet and bake until golden brown and crispy, 30 to 35 minutes.
• Remove the strudel from the oven and allow to cool 5 minutes. Trim the ends if they are overly browned and frayed. Slice the strudel and serve with field greens dressed with a tart vinaigrette.

MUSHROOM STRUDEL

Steps:

• Soak porcini in boiling-hot water in a small bowl until softened, about 10 minutes. Lift out porcini and squeeze excess liquid back into bowl. Rinse porcini well to remove any grit. Strain soaking liquid through a sieve lined with a dampened paper towel into another bowl and reserve.
• Pulse porcini and white mushrooms in a food processor until finely chopped (but not minced).
• Cook shallots in butter in a large heavy skillet over medium heat, stirring, until beginning to soften, about 1 minute. Add mushrooms, reserved soaking liquid, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid has evaporated, about 8 minutes. Stir in parsley, then spread filling on a plate and chill, uncovered, until cold, about 10 minutes.
• Preheat oven to 425°F with rack in middle.
• While filling chills, put stack of phyllo sheets on a work surface and cut in half crosswise, then stack halves and cover with plastic wrap. Remove 1 phyllo sheet from stack (keep remaining sheets covered) and arrange with a long side nearest you, then lightly brush with some duck fat. Top with another phyllo sheet and brush with fat. Spread about one fourth of mushroom filling in a narrow strip along edge nearest you to within 1/4 inch of each end, then roll up phyllo tightly around filling, leaving ends open. Transfer roll, seam side down, to a baking sheet and make 3 more rolls in same manner, transferring to baking sheet. Bake until golden brown, 12 to 14 minutes. Cool slightly on baking sheet on a rack, then brush length of each roll with a very thin line of truffle oil (if using) with tip of a cotton swab. Gently cut each roll crosswise into 8 pieces with serrated knife. Serve strudel warm or at room temperature.

MUSHROOM AND WILD RICE STRUDEL

Steps:

• Preheat the oven to 375 degrees.
• In a large bowl, beat the egg with the feta. Stir in the mushroom ragoût, chopped herbs and 1/2 cup of the cooked rice. Add a little freshly ground pepper.
• Combine the melted butter and olive oil in a pyrex measuring cup or microwave-safe bowl, heat very slightly at 50 percent power and stir together. Place 8 sheets of phyllo dough on your work surface. Cover with a dish towel and place another, damp dish towel on top of the first towel. Each time you take a piece of phyllo from the pile, replace the towels so that the phyllo doesn't dry out. Place a sheet of parchment on your work surface horizontally, with the long edge close to you. Take a sheet of phyllo from the pile and lay it on the parchment. Brush the first sheet of phyllo lightly with the butter and olive oil mixture and top with the next sheet. Continue to layer all eight sheets, brushing each one before topping with the next one.
• Brush the top sheet of phyllo dough with the butter and olive oil mixture. Spread the remaining wild rice over the surface, leaving a 3-inch margin at the bottom and a 2 1/2 inch margin at the top and on the sides. Spread the mushroom mixture over the rice. Fold the bottom edge of the phyllo up over the filling, then fold the ends over and roll up like a burrito. Using the parchment paper to help you lift the strudel, place both the parchment paper and the strudel on a baking sheet with the seam side down. Brush with butter and olive oil and make 3 or 4 slits on the diagonal along the length of the strudel.
• Place the strudel in the oven and bake 20 minutes. Remove from the oven, brush again with the butter and olive oil, rotate the pan and return to the oven. Continue to bake for another 25 to 30 minutes, until golden brown. Remove from the heat and allow to cool for at least 20 minutes and preferably for 30. Serve warm. Reheat in a medium (325 degrees) oven if the strudel loses its crispiness before you are ready to serve. It will crisp up in about 10 minutes.

WILD MUSHROOM STRUDEL WITH ARUGULA PESTO

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add shallots, tomatoes, garlic, basil, 2 teaspoons thyme and rosemary; sauté 2 minutes. Add mushrooms; sauté until very tender, about 15 minutes. Remove from heat. Season with salt and pepper. Cool.
• Preheat oven to 400°F. Butter baking sheet. Melt 3 tablespoons butter in small saucepan. Place kitchen towel on work surface. Top with 1 phyllo sheet (keep remaining phyllo sheets covered with plastic wrap and damp towel). Brush with melted butter. Top with phyllo sheet; brush with butter. Sprinkle with 1/2 teaspoon thyme. Repeat layering with 2 more phyllo sheets, brushing with butter and sprinkling with remaining 1/2 teaspoon thyme. Top with another phyllo sheet; brush with butter.
• Starting 1 1/2 inches in from 1 long side and 2 inches in from each short side, spoon mushroom mixture onto phyllo in 2 1/2-inch-diameter log parallel to long sides. Fold short sides over filling; brush folded edges with butter. Using towel as aid and starting on long side nearer filling, roll up strudel jelly-roll style. Using spatula, transfer strudel to prepared baking sheet, seam side down. Brush strudel with butter. Freeze 5 minutes.
• Bake strudel until golden brown, about 15 minutes. Cut strudel into slices. Serve with Arugula Pesto.

WILD MUSHROOM PUFF PASTRY

Steps:

• Preheat oven to 400 degrees F.
• Heat olive oil in a large skillet over medium-high heat. Add shallot; cook and stir until tender, about 5 minutes. Lower heat to medium-low and add mushrooms. Cook and stir until mushrooms reduce by half, about 15 minutes. Stir in roasted garlic, Parmesan cheese, and thyme. Season to taste with salt and pepper. Stir in cream. Remove from heat and allow mushroom mixture to cool. It will thicken as it cools.
• Unfold pastry sheet onto floured surface and lightly roll into a 12 x 15 inch square. Cut into eighteen 3 inch squares. Place a mounded teaspoon of mushroom filling in the center of each square. Fold pastry over filling to form a triangle. Pinch edges firmly together with a fork to seal.
• Bake 12 to 16 minutes, or until golden brown. Serve hot or at room temperature.