MUSHROOM STRUDEL FOR MAGGIE posted 8/18/2007 10:59:54 PM | 4 kudos what's this?     report abuse

rjthechef

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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Blogs by rjthechef: THANK YOU ALL Where oh where has Maggie gone MUSHROOM STRUDEL FOR MAGGIE HEAR YE HEAR YE PINK OYSTER MUSHROOMS STROGANOFF MAGGIEMAE explosion in midtown DIET SODA POISONING PLAGERISM IS THE WORST TYPE OF THEIVERY here is a great lawyer joke for you all(no offense to any members of the bar)