Wild Mushroom Strudel

1/4 cup clarified butter
1 Tbsp chopped shallots
1/2 cup stemmed and sliced fresh morel mushrooms
2 cups stemmed and sliced fresh crimini mushrooms
1 cup stemmed and sliced fresh blue foot chanterelles
1 cup stemmed and sliced fresh oyster mushrooms
1/2 cup cream sherry
1 tsp stripped fresh thyme
1/4 cup finely chopped fresh parsley
1/2 cup bread crumbs
Salt and ground black pepper, to taste
1 sheet puff pastry, thawed
1 large egg, beaten well for egg wash
Fresh thyme, stripped, as desired
Coarsely ground black pepper, as desired

Melt butter in a large sauté pan, then sweat the shallots with all the mushrooms until the mushrooms weep and there is some moisture in the pan. Add the sherry and herbs and simmer for 5 minutes. Add just enough bread crumbs to absorb any extra liquid that collects in the pan. Adjust the seasonings; move the mushroom mixutre to a bowl and cool completely.

Place mushroom filling evenly lengthwise on the puff pastry. Roll up and brush the outside layer with the egg wash. Sprinkle with thyme and coarsely ground pepper. Bake in a low-sided cookie sheet for 10 minutes at 375°F until the strudel has browned completely. Allow to cool for 5 minutes so the strudel firms up, then slice and serve hot. Makes 4 servings

Makes 4 servings

Allergy Warning: Contains MilkContains EggsContains Wheat

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