Mushrooms at Outdoor Market, Arles, Provence, France
Mushrooms at Outdoor Market, Arles, Provence, France
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Engelbrecht, Lisa...
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is an act of integrity, and faith."


Forest-Mushroom Strudel
Taste the international flavors of

"Nature alone is antique and the oldest art is mushroom."
~ Thomas Carlyle

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Mushroom Cluster and Maple Leaf, Hiawatha National Forest, Michigan, USA
Mushroom Cluster and Maple Leaf, Hiawatha National Forest, Michigan, USA
Photographic Print

Adams, Claudia
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La Belle Cuisine


Forest-Mushroom Strudel

Favorite Recipes from the Culinary Institute -
America's Most Celebrated Cooking School

The Culinary Institute of America,
1995, Chronicle Books


Chef Tim Rodgers: This recipe emphasizes the versatility of its ingredients, beginning with the phyllo dough. Although it calls for goat cheese, you may
also use cream cheese, ricotta, or even reduced heavy cream. This dish makes
a great appetizer, but it can also serve as an entrée when paired with a salad
or fresh vegetables.

2 tablespoons unsalted butter plus
3/4 cup (1 1/2 sticks)
2 tablespoons minced shallots
1 clove garlic, minced
8 ounces assorted mushrooms
(such as stemmed shiitakes, cremini,
or button), coarsely chopped
3 tablespoons dry white wine
1/4 cup crumbled goat cheese
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh chervil
1 teaspoon chopped fresh chives
3 sheets phyllo dough

In a medium sauté pan over medium heat, melt the 2 tablespoons butter
and cook the shallots and garlic until translucent, about 3 minutes. Add
the mushrooms and white wine and continue to cook 8 to 10 minutes
until the mushrooms are cooked through. Remove from the heat and
allow mixture to cool thoroughly. Preheat the oven to 400 degrees F.
When the mixture is cool, add the goat cheese and fresh herbs and mix
in well to form a paste.
Lay out 1 phyllo sheet and brush with some of the warm melted butter.
Top with the second and third sheets, brushing each time with butter.
Form the mushroom mixture into a cylinder at one end of the buttered
sheets. Roll the mixture in the phyllo and brush the outside with butter.
Make small parallel cuts in the dough, about 1 inch apart and one third
of the way through, to form diamond-shaped portions. Place on a baking
sheet and bake until golden brown, about 15 to 20 minutes. Allow to cool slightly and slice all the way through the cuts. Serve warm.

Chef’s Tip: An assortment of mushrooms will give this strudel
varied textures and colors, but it is also delicious made only
with button mushrooms.

Featured Archive Recipes:
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and Walnuts

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Stilton, Port and Pear Napoleons

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