Wild Mushroom Strudel
- 3/4 pounds mixed wild mushrooms
- 2 tablespoons olive oil
- 1/2 medium onion, finely chopped
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
- 13 cup white wine
- 1/2 teaspoon chopped thyme leaves
- 1/4 pound Asiago fresco, finely diced, or fresh goat cheese, crumbled
- 2 tablespoons chopped parsley
- 4 tablespoons plain dried bread crumbs
- 2 sheets phyllo dough, each 17 1/2 by 11 inches
- 2 tablespoons melted unsalted butter
- 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.
mixed wild mushrooms, olive oil, onion, clove garlic, salt, white wine, thyme, fresco, parsley, bread crumbs, phyllo, butter
Taken from cooking.nytimes.com/recipes/7917 (may not work)