How To make Mushroom Strudel
3 tb Butter
1 ea Large onion, chopped
1/3 c Diced sweet red pepper
2 ea Cloves garlic minced
7 c Sliced mushrooms
1/2 ts Salt
1/2 ts Pepper
1/2 ts Thyme
2 ts Lemon juice
1/2 c Diced black forest ham
1/2 c Shredded mossarella cheese
1/4 c Minced fresh parsley
2 tb Fine bread crumbs
8 ea Sheets phyllo pastry
1/3 c Melted clarified butter
2 ts Dijon mustard
1/4 c Grated parmesan cheese
In large frying pan, melt 3 tablespoons butter over medium heat. Cook onion, red pepper and garlic until softened, about 5 minutes. Add mushrooms; increase heat to medium high and cook, stirring often, until mushrooms are tender and all moisture has evaporated. Season with salt, pepper, thyme and lemon juice. Remove from heat; stir in ham, mozzarella cheese, parsley and breadcrumbs. Taste and adjust seasoning. Let cool. Divide mushroom filling in two portions. Brush 4 sheets of phyllo pastry lightly with melted butter; stack neatly one
on top of the other. About 1 inch from one long edge of phyllo pastry, spread half of mustard in a 2 inch wide strip, leaving a 1 inch border on both sides. Over mustard, spread half of the mushroom filling. Dust filling and phyllo pastry with half the parmesan cheese. Turn up bottom edge of pastry over mushroom filling; turn both side edges in the brush this exposed phyllo pastry on bottom and edges with butter. Roll up, jelly roll fashion, loosely but compactly. Place, seam down, on baking sheet. Repeat with remaining phyllo pastry, butter, filling and parmesan cheese. Brush top with butter; with sharp knife cut 8 slits on diagonal, on top of each roll, through top 2 layers of phyllo pastry. Bake at 375 degrees F over for about 25 minutes or until pastry is golden and crisp. Let cool for about 5 minutes before slicing.
How To make Mushroom Strudel's Videos
Savory Mushroom Strudel Pt 2 Full HD 1080p1
Wild mushroom strudel- https://thefatveganchef.com
Today at I am recreating and reimagining one of my favorite dishes I used to love to eat at one of the now long gone restaurants I worked at. Wild mushroom strudel with a madeira wine sauce. I really hope you make this recipe for your family and enjoy it as much as I do.
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Deliciously Savory Mushroom Strudel: A Flaky and Flavorful Recipe!
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Welcome to [Dream Food Studio], where we bring you the most delicious and satisfying recipes to start your day! In today's delightful episode, we serve up a delicious [recipe] that will make your taste buds dance.
Ingredients for the recipe:
mushroom
Salt
pepper
Garlic powder
Thousand la dough
onion
Cheese Pizza
Thyme
cream cheese
olive oil
egg yolk
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Wild mushroom strudel
Hey all, if your feeling adventurous try this rockin appetizer and impress your friends and family for sure! This is a really elegant and unusual appetizer.
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Ingredients:
1# Wild mushrooms
2 Tbsp. Fresh tarragon
4. Oz. White wine
4 Oz. Heavy cream
2. Oz Chopped Garlic
1 Small onion diced
1-2 Oz. Melted butter
Thawed phyllo dough
1 Oz. Olive oil
Preparation:
1. Heat the oil over medium heat until hot and add the garlic and onion and cook for 2-3 minutes.
2. Add the mushrooms and cook for 5 minutes until soft.
3. Add the wine and cream and reduce over medium low heat till creamy and bubbly.
4. Add the tarragon and turn the heat off. Cool completely.
5. Carefully peel a sheet of dough and place on a flat surface. Brush with melted butter using a pastry brush. Repeat 3x.
6.Cut the dough in half and place a small amount of chilled mixture in the center of each half.
7. From left to right fold the dough in over the mixture.
8. From the bottom begin rolling the pastry to the top.
9. Brush the studel with additional melted butter and bake @ 400 degrees for 10 minutes or until golden brown.
10. Serve with a rockin sauce or by itself.
Savory Mushroom Strudel Pt 1 Full HD 1080p1
A trio of savory mushrooms, ricotta, shredded cheeses, and more....all wrapped up in a flaky puff pastry?? Whats not to love??!! Btw, it was a hit at The Paaahty!!
GreenChef David Anderson | Mushroom Strudel
GuestChef I Wild Mushroom Strudel with Braised Root Vegetables. David Anderson, executive chef of Madeleine Bistro, visited the GreenChefs kitchen and made this amazing complex dish with all local organic ingredients in season for the fall. It was both gorgeous and bursting with an earthy smokey flavor.