Wild Mushroom Strudel with Arugula Pesto
- 5 tablespoons butter
- 1/4 cup chopped shallots
- 2 tablespoons chopped drained oil-packed sun-dried tomatoes
- 2 large garlic cloves, minced
- 1 tablespoon chopped fresh basil
- 3 teaspoons chopped fresh thyme
- 1 teaspoon minced fresh rosemary
- 28 ounces assorted wild mushrooms (such as stemmed shiitake, oyster, button, crimini or portobello), sliced
- 5 sheets fresh phyllo pastry or frozen, thawed
- Arugula Pesto
- Melt 2 tablespoons butter in heavy large skillet over medium heat.
- Add shallots, tomatoes, garlic, basil, 2 teaspoons thyme and rosemary; saute 2 minutes.
- Add mushrooms; saute until very tender, about 15 minutes.
- Remove from heat.
- Season with salt and pepper.
- Cool.
- Preheat oven to 400F.
- 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.
butter, shallots, tomatoes, garlic, fresh basil, thyme, fresh rosemary, mushrooms, phyllo pastry, arugula pesto
Taken from www.epicurious.com/recipes/food/views/wild-mushroom-strudel-with-arugula-pesto-15680 (may not work)