Thursday, January 22, 2009

Mushroom Strudel

30.  So my journey through my favorite cookbook, "The American Country Inn and Bed and Breakfast Cookbook",  continues... 

It was time to prepare dinner, so I looked in the refrigerator:
I had a few shallots,
left-over phyllo dough from Christmas, 
2 containers of mushrooms,
ground meat,
sour cream,
and carrots. 
What can I do with that...hmmm.   I pulled out my cookbook and started to look through it. Swedish Meatballs were at the top of my list, till I saw this recipe for "Mushroom Strudel"and just had to try it.  

I made mini meat loaves, rice, julienne carrots and peas and the "Mushroom Strudel".  It was so yummy and as I was going through the process, I realized how easy it would be to make mini mushroom strudels for appetizers.  Here is the recipe:

The Governor's Inn Mushroom Strudel

6 cups minced, finely chopped mushrooms, tops and stems
1 tsp salt
¼tsp curry powder (I added ½ tsp)
6 Tablespoons Sherry (I substituted with Apple Cider)
¼cup chopped shallots
¼cup butter
1 cup sour cream
3 Tablespoons dry bread crumbs
❅     ❅     ❅     ❅     ❅     ❅     ❅     ❅
1 16oz package frozen phyllo dough, (1 packet thawed)
½cup butter melted
1 cup dry bread crumbs
sour cream
chopped parsley

Sauté the mushrooms with the seasonings, Sherry, and shallots in butter until the mushrooms are wilted and the liquid is gone.  This will take about 20 minutes over medium-low heat.  Allow to cool.  Add the sour cream and dry bread crumbs.  Refrigerate overnight (or transfer to a bowl and set aside to cool over a bowl of ice water.)
Unwrap the phyllo dough carefully.  Place a sheet of dough on a large breadboard (or parchment paper). Brush with melted butter and sprinkled with bread crumbs lightly.  Repeat until you have 4 layers.  Spoon half of the mushroom mixture onto the narrow end of the dough.  Turn the long sides of dough in about 1 inch to seal the filling; then roll the dough up like a jelly roll.  
Brush the completed roll with butter and sprinkle with a few more crumbs. 
 Place on a lightly greased cookie sheet (lined with parchment paper).  
Mark with a sharp knife into eight equal slices. 
 Repeat the above process using the remaining mushroom filling. Bake in a 375° oven for 40 minutes.  Garnish with a small dollop of sour cream and chopped parsley.  Serve hot.
Makes 16 slices.

Optional individual mushroom appetizers.  Layer the phyllo dough in the same process then cut the dough in 8 equal squares.  Place dough in muffin cups ruffling the dough to fit.  Fill with mushroom filling.  Bake 30-40 minutes. Garnish and serve hot.

It turned out beautifully and tasted sooooo gooood!

"Winter is the time for comfort,
 for good food and warmth,
 for the touch of a friendly hand
 and for a talk beside the fire:  
it is the time for home. "
~Edith Sitwell 

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