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.
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How to cook Porcini Mushroom Strudel-- Look What's Cookin'- Culinary Institute of Virginia
Culinary Institute of Virginia, teaches you how to cook Porcini Mushroom Strudel with WTKR.com in this week's Look What's Cookin'.
The Culinary Institute of Virginia offers rewarding career fields in culinary arts, food service management, or baking and pastry arts. Train to become a chef, learn to bake, or manage a restaurant with our accelerated year-round schedule. Located in Norfolk and Newport News, Virginia, the Culinary Institute of Virginia is ready to shape your passion for food into a rewarding career. Culinary Institute is featured on Looks What's Cookin' with WTKR.com.
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Mushroom Strudel by Michael Christen
Mushroom Strudel
Mushroom strudel | Spinach strudel
Are you looking for a recipe for an easy snack or side dish? In this video, we present two simple recipes for preparing a wrap. The wrap can be prepared with different fillings, we have prepared a recipe for mushroom strudel and spinach strudel for you.
Spinach strudel and mushroom strudel are easy to prepare, so they are also suitable for beginners. Both strudels can be served hot or cold.
You need puff pastry to make both strudels, you can buy it or make it yourself.
For the spinach strudel you will need spinach, ricotta, egg and spices.
For the mushroom strudel you will need mushrooms (champignons), cheese, onion, garlic and spices.
Try the recipe we are sure you will be impressed. ????
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INGREDIENTS FOR SPINACH STRUDEL
280 g rolled puff pastry
100 g fresh spinach
1 egg
250 g ricotta cheese
1 tsp ground nutmeg
salt
pepper
INGREDIENTS FOR MUSHROOMS STRUDEL
280 g rolled puff pastry
500 g champignon mushrooms
150 g cheese
1 onion
4 cloves garlic
salt
pepper
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!!