This is a time consuming project I will admit. But it is well worth the effort. At least in my opinion. Jeremiah has a hard time not using filo dough or puff pastry for anything other than cranberry desserts of whatever kind. BUT I loved these and I have been munching on the leftovers for the last few days. I like to re-heat them in my little toaster oven – keeps the crispiness in tact.
Mushroom Filling
1lb portobello mushrooms, stems removed, dark gills scraped out with the tip of a spoon, and caps cut into 1/4 inch dice.
1/2lb shiitake mushrooms, stems removed and caps cut into 1/4 inch dice
1/2lb cremini mushrooms, stem ends trimmed and caps and stems cut into 1/4 inch dice
4 tablespoons extra-virgin olive oil
1/2 cup minced shallots
1/4 cup fresh basil
1 teaspoon dried oregano
6 tablespoons mashed roasted garlic
2 tablespoons dry white wine
2 tablespoons unsalted butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
20 filo sheets, each 9×14 inches, thawed overnight in the fridge and cut in half to yield 9×7 inch rectangles.
6 tablespoons unsalted butter, melted
Finely chopped fresh chives for garnish
To make the mushroom filling, in a large bowl mix together all the mushrooms. In a large skillet over medium-high heat, heat 2 tablespoons of the oil. Add the shallots and cook stirring constantly, until they begin to soften, about 15 seconds. Add the mushrooms and cook, stirring often, until the mushrooms give off their liquid, it evaporates, and the mushrooms are tender, about 10 minutes. Add the basil, oregano, roasted garlic, wine and butter and mix well. Season to taste with salt and pepper and remove from the heat. Spread the mixture on a large rimmed baking sheet.
Preheat the oven to 375f. Spray a rimmed baking sheet with cooking spray.
For each strudel, place 1 file rectangle on a work surface. Brush lightly with the melted butter. Top with 3 more filo sheets, brushing each one with butter. Spread 1/3 cup of the mushrooms, fold up short end closest to you over the mushrooms, then fold in the sides a little bit, just to keep the mixture from falling out and roll it the rest of the way. Place on baking sheet and brush a little butter over the top.
Repeat with the remaining ingredients. You should have a total of 10 strudels. (The strudels can be covered loosely with plastic wrap and refrigerated for a couple hours before baking.)
Bake the strudels until they are golden brown, about 15 minutes. Serve warm.
Adapted from Nordstroms Flavors book
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
