Mushroom Strudel with Trumpet Royale and Velvet Pioppini
Serves 4 as a main dish and 8 as an appetizer.
- 1/4 pound Trumpet Royale™ mushrooms
- 1/4 pound Velvet Pioppini™ mushrooms
- 1/2 cup shallot or onion, diced
- 2 Tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt and a few grinds of black pepper
- 2 Tablespoons fine dry bread crumb
- 1/2 cup (about 2 oz. by weight) grated Jarlsburg or havarti cheese
- 1 Tablespoon whole-grain brown mustard
- 2 Tablespoons fresh chopped parsley
- 4 sheets phyllo dough
- 3 Tablespoons olive oil or melted butter
- Reserve the caps of the Velvet Pioppini. The Trumpet Royale and Velvet Pioppini stems can be prepared by hand or in a food processor. In either case you want half the mushrooms medium chopped (about the size of a pea) and the rest finely chopped. The Velvet Pioppini caps should be sliced, the larger pieces being about the size of an almond.
- Heat oil in a pan over medium heat and sauté shallot or onion until translucent, then add all the mushrooms and seasonings. Cook three minutes longer, remove from heat, then stir in the bread crumbs followed by the mustard, cheese and fresh parsley. Set aside.
- Lay a sheet of phyllo with the narrow edge facing you, brush lightly with oil or butter, then top with another sheet. Repeat with remaining sheets, also brushing the top of the last sheet. Form mushroom mixture into a log shape at the edge of the phyllo nearest to you, leaving a one inch gap at the sides. Roll the phyllo up, push the ends in to seal and place seam side down on a baking pan. Brush top and sides lightly with remaining butter or oil.
- Bake in 400° oven about twenty minutes or until pastry is pale golden. Allow to cool five minutes before slicing; makes eight to ten slices.