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posted 8/18/2007 10:59:54 PM |
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I promised maggie another mushroom reciepe unfortunatly was in the hospital so this was a long time coming also not as simple as last one but well worththe work

Wild Mushroom Strudel With Tomatoe Coulis for Maggie

1 package filo dough
!/2 pound potabello mushrooms back fins scooped out with a spoon diced coarsly
!/2 pound chantarreles
1/2 pound shitake mushrooms
3 cloves garlic finely chopped
3 large shallots finely diced
1 bottle herb infused extra virgen olive oil( rosemary is good)
1 small can plum tomatoes
1 bottle balsamic vinegar (reduced to 1/10 or less of its volume) then cooled to room temp to make a syrup
salt and pepper to taste
coarse sea salt
1/4 teaspoon nutmeg (fresh grated is best)
fresh tarragon picked and chopped( Reserving several sprigs for garnish)

preheat oven to 350

preheat a large saute pan on medhigh add olive oil and quickly add shallots and garlic(before olive oil begins to smoke)
when the shallots are clear and wilted add all mushrooms (you may need to add more olive oil at this point as the mushrooms
will soak it all up)

while the mushrooms are cooking puree the plum tomatoes and pass through a fine seive adding salt and pepper to taste
once the musrooms are cooked add salt and pepper to taste and the nutmeg and tarragon

place the mushroom mixture in a food processor and pulse to chop very fine if they give off water place back in sautee pan and
cook on high till it starts to dry out ( you can speed this up by adding a couple of tablespoons of breadcrumbs)

go to your counter as you will now assemble the strudel open your pakage of filo and take out ten sheets and spread them out
cover well with plastic wrap as they dry out quickly take out one sheet brush it well with olive oil sprinkle with sea salt
repeat until all ten sheets are coated and stacked neatly on top of each other

now take your mushroom filling and spread it longwase along the bottom of the sheets now roll up the sheet (some of you may
already know how to roll like this , not saying how lol)

place on a baking sheet,maybe flatten a litte so not perfectly round, and bake for about 30 min or until GBD( golden brown and delisious)

let cool about ten minutes

sauce a plate with the tomatoe coulis and with a spoon or squeeze bottle make pretty designs with the balsamic syrup in the tomatoe sauce
the red and black are very beautifull together cut the ends off the strudel and cut 2 to 3 inch slices with a spatula carefully place your slice on the sauced
plate top with sprigs of tarragon and enjoy

for you Maggiemae sorry it took so long

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Aug 18 @ 11:05PM  
This sounds really good... but some of us are deathly allergic to tomatoes... Got any suggestions for a substitute for the tomatoes?

Aug 18 @ 11:14PM  
That sounds like a great recipe! Thanks for sharing! And on a personal note, you said you were in the hospital - hope you are doing ok and nothing serious is wrong! Have a good night!

Aug 18 @ 11:23PM  
Yes Shadows roasted pepper puree works very well as the tomatoe is only the sauce for it also a good veal demi glace or beef gravy is good too if you want to skip the vegeterian route

Aug 18 @ 11:57PM  
Can we work any feta or artichokes into the mix???

Aug 19 @ 12:05AM  
Sure Ash cooking is all about being creative so go to it i think though if you are going to add artichoke hearts chop them and add them after you pulse the mushrooms so you have the difference in texture and i left out any cheese to keep it vegeterian but the feta and filo work so well together i love spanikopita

Aug 19 @ 9:43AM  
i love spanikopita

Mmmmmm me too... and the recipe I have makes a jelly pan full, so I never make it anymore cuz no one else I know likes it

Aug 19 @ 11:11AM  
you a sweet one .... and this sounds wonderful........ lemme explain the vegatarian part of me , I dont eat meat simply because I dont like it , the texture, the taste, nothing about it is appetizing to me, however I do eat cheeses and eggs ,most of the byproducts of the animal is fine with me ...... however the mushroom is probably my favorite veggie, I dont care for artichoke , but I have only eaten one that was soaked in something in a jar........... GROSS.....

oh by the way pk what is a jelly pan?

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