2 lbs. Shiitake, 1/2-inch dice (reserve stems for sauce)
1 lb. Baby Bella, 1/2-inch dice (reserve stems for sauce)
1 lb. button mushrooms, 1/2-inch dice (reserve stems for sauce)
3 Tbsp. barlic, minced
1 Tbsp. fresh thyme, minced
½ cup cry Sherry
½ cup Parmesan, grated
½ cup Gorgonzola, crumbled
4 eggs, beaten (2 for strudel; 2 for brushing pastry)
Salt and Pepper to taste
Mushroom Strudel Preparation:
Preheat oven to 325 degrees.
Place puff pastry on board covered with flour. In a large rondeau pot heat butter and oil, add minced shallots, celery and carrot. Cook until translucent about 5 minutes. Add diced mushrooms and cook for about 20 minutes, until the mushrooms have released all their liquid and are evaporated. Add the garlic, thyme and sherry. Continue to cook for 2-3 minutes. Let the the mushroom mixture cool completely. Add the cheeses and 2 of the beaten eggs and mix thoroughly. Adjust seasoning.
Roll out the puff pastry on a floured surface until double in size. Position the pastry lengthwise and place the mushroom mixture onto the lower third of the rectangle, leaving 1-2 inches of clean pastry on the bottom. Gently pick up and fold over the excess puff pastry on the bottom of the sheet over the top of the mushroom mixture and then roll the entire pastry away from you, folding in the sides as you roll to enclose the mushroom filling. With the remaining beaten egg mixture, wet the remaining two inches of dough slightly to seal the end. Reserve the extra egg mixture. Gently pick up and place on sheet pan that has been sprayed with canola oil. Cut two slits in top of strudel to vent. Bake in the oven for 20 minutes.
After 20 minutes, brush the entire strudel with the remaining egg mixture and return to oven. Continue to cook for another 20 -25 minutes, or until the strudel is a golden brown. Let the strudel sit for 15 -20 minutes before slicing.
Makes 10-12 servings.
1/2 cup butter
3/4 cup flour
In a heavy-bottomed pan, melt the butter and then gradually stir in the flour until all of it dissolves and the roux is smooth, stirring constantly. Let the roux cool before adding it to the simmering mushroom stock.
Mushroom Demi Glaze Ingredients:
1 carrot, large dice
3 stalks celery, large dice
2 onions, unpeeled and quartered
Reserved stems of mushrooms (see above), about 3 cups
¼ cup canola oil
10 cups vegetable stock
2 sprigs each rosemary and thyme
2 cups heavy cream (optional)
1 oz. chives, minced (for garnish)
Mushroom Demi Glaze Preparation:
Preheat oven to 400 degrees.
Toss the celery, carrot, mushroom stems and onions with oil and salt. Brush with canola oil and roast in oven until well browned. Heat vegetable stock and add the browned veggies and herbs. Reduce heat and simmer for 2-3 hrs. or until the liquid has reduced by half. Strain the stock and return to a clean pot and heat. Thicken sauce with roux. Simmer sauce for 30 minutes and adjusting seasoning as it cooks. Add the cream.
Makes 3-4 cups.
To serve, put the Mushroom Demi Glaze on the bottom of the plate and cut a 1 1/2-inch slice of strudel and place on top of the demi. Garnish with chopped chives.
Serve with your choice of side dish or salad.
Recipe by Scott I., Flik Independent School Dining Executive Chef