Potato Strudel with Dill Sauce

Name: Potato Strudel with Dill Sauce
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters button mushrooms, diced; 118 milliliters soft chevre; 118 milliliters clarified butter, melted; 2 Tbsps chopped dill; 2 Tbsps chopped fresh thyme leaves; 1 clove garlic, minced; 473 milliliters heavy cream; 6 servings Kosher salt and freshly ground black pepper; 1 Tbsp olive oil, plus 1 tablespoon; 237 milliliters finely diced onion; 2 Tbsps chopped fresh oregano leaves; 2 Tbsps chopped fresh Italian parsley leaves; 3 sheets phyllo dough; 59 milliliters finely chopped shallots; 473 milliliters shiitake mushrooms, stemmed and sliced; 1 Tbsp unsalted butter, plus 1 tablespoon; 1 Tbsp unsalted butter; 2 Tbsps white vermouth; 2 Yukon gold potatoes, cut into 1/4-inch cubes

If $5.44 per serving falls in your budget, Potato Strudel with Dill Sauce might be an outstanding vegetarian recipe to try. This recipe makes 6 servings with 633 calories, 12g of protein, and 56g of fat each. If you have kosher salt and pepper, shiitake mushrooms, shallots, and From preparation to the plate, this recipe takes around 1 hour and 25 minutes.

Instructions

Special equipment: pastry brush

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Pastry Brush

Preheat oven to 400 dgrees F.

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Oven

In a large pot of salted water boil the potatoes until tender, about 5 minutes.

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Potato

Water

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Pot

Drain the potatoes and set aside in a large bowl.

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Potato

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Bowl

In a large skillet melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat and saute the onion and garlic until soft.

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Olive Oil

Butter

Garlic

Onion

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Frying Pan

Add the button mushrooms and saute until lightly browned.

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White Button Mushrooms

Add this mixture to the bowl with the potatoes.

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Potato

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Bowl

Melt the remaining butter and oil in the same skillet and saute the shiitake mushrooms until golden, add to the potatoes.

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Shiitake Mushrooms

Potato

Butter

Cooking Oil

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Frying Pan

Pour the white vermouth into the hot skillet and simmer for 30 seconds.

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Vermouth

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Frying Pan

Add the vermouth, oregano, thyme, and parsley to the potato and mushroom mixture. Season, to taste, with kosher salt and pepper.

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Salt And Pepper

Mushrooms

Vermouth

Oregano

Parsley

Potato

Thyme

Crumble the soft chevre into the potato and mushroom mixture and gently combine.

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Mushrooms

Goat Cheese

Potato

Lay 1 sheet of phyllo on a clean, dry surface, and brush with clarified butter. Continue layering with 2 more sheets of phyllo brushing each sheet with clarified butter.

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Clarified Butter