Mushroom Strudel

Name: Mushroom Strudel
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 32
Cuisine: Global
Ingredients: 14 grams 10 g (about dried porcini (1/2 cup; also called cèpes); 59 milliliters dry white wine; 2 Tbsps finely chopped flat-leaf parsley; 2 Tbsps rendered duck or goose fat or unsalted butter, melted; 12 inch sheets (17-by 12-inch) phyllo sheets, thawed if frozen; 59 milliliters finely chopped shallots (about 2 large); 2 Tbsps unsalted butter; 118 milliliters boiling-hot water; 227 grams fresh white mushrooms, trimmed and halved lengthwise

Mushroom Strudel requires around 25 hours from start to finish. This recipe serves 32. One serving contains 23 calories, 0g of protein, and 2g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. If you have goose fat, wine, phyllo, and a few other ingredients on hand, you can make it.

Instructions

Soak porcini in boiling-hot water in a small bowl until softened, about 10 minutes. Lift out porcini and squeeze excess liquid back into bowl. Rinse porcini well to remove any grit. Strain soaking liquid through a sieve lined with a dampened paper towel into another bowl and reserve.

Ingredients you will need

Water

Equipment you will use

Paper Towels

Sieve

Bowl

Pulse porcini and white mushrooms in a food processor until finely chopped (but not minced).

Ingredients you will need

White Button Mushrooms

Equipment you will use

Food Processor

Cook shallots in butter in a large heavy skillet over medium heat, stirring, until beginning to soften, about 1 minute.

Ingredients you will need

Shallot

Butter

Equipment you will use

Frying Pan

Add mushrooms, reserved soaking liquid, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid has evaporated, about 8 minutes. Stir in parsley, then spread filling on a plate and chill, uncovered, until cold, about 10 minutes.

Ingredients you will need

Mushrooms

Parsley

Pepper

Spread

Salt

Wine

Preheat oven to 425°F with rack in middle.

Equipment you will use

Oven

While filling chills, put stack of phyllo sheets on a work surface and cut in half crosswise, then stack halves and cover with plastic wrap.

Ingredients you will need

Filo Pastry

Wrap

Equipment you will use

Plastic Wrap

Remove 1 phyllo sheet from stack (keep remaining sheets covered) and arrange with a long side nearest you, then lightly brush with some duck fat. Top with another phyllo sheet and brush with fat.

Ingredients you will need

Duck Fat

Spread about one fourth of mushroom filling in a narrow strip along edge nearest you to within 1/4 inch of each end, then roll up phyllo tightly around filling, leaving ends open.

Ingredients you will need

Mushrooms

Spread

Roll

Transfer roll, seam side down, to a baking sheet and make 3 more rolls in same manner, transferring to baking sheet.

Ingredients you will need

Roll

Equipment you will use

Baking Sheet

Bake until golden brown, 12 to 14 minutes. Cool slightly on baking sheet on a rack, then brush length of each roll with a very thin line of truffle oil (if using) with tip of a cotton swab. Gently cut each roll crosswise into 8 pieces with serrated knife.

Ingredients you will need

Truffle Oil

Roll

Equipment you will use

Serrated Knife

Baking Sheet

Oven

Serve strudel warm or at room temperature.

•Mushroom filling can be made 2 days ahead and chilled (covered once cool).•Strudels can be assembled (but not baked) 1 day ahead and chilled, or 2 weeks ahead and frozen, wrapped well in plastic wrap.

Ingredients you will need

Mushrooms

Wrap

Equipment you will use

Plastic Wrap

Bake (do not thaw first) in a preheated 350°F oven 20 minutes.

Equipment you will use

Oven