Wild Mushroom Strudel

August 22, 2013 (CHICAGO) Cooking with Mushrooms:
Wild Mushroom (Oyster, Hen of the Wood, Puff Ball) Strudel
  • 2 tablespoons butter
  • 1 cup French herbal goat cheese
  • ¼ cup extra virgin olive oil
  • 1 large shallot chopped finely
  • 1 ½ pound assorted mushrooms
  • Sea salt and black pepper
  • 2 tablespoons each finely chopped thyme, tarragon, flat leaf parsley and chives
  • 1 large egg plus 1 large egg yolk, beaten together
  • ½ package of frozen puff pastry, thawed
  • 1 large egg plus 1 tablespoon of water beaten for egg wash

  1. In a large skillet, heat butter and olive oil. Add shallots and garlic and soften. Add sliced mushrooms. Season with salt and pepper and cook over low heat until tender. Stir in ¾ of herbs and remove from heat. Spread mushrooms on a pan to dry and cool completely, about 30 min.
  2. When dry and cool transfer mushroom to a bowl, and add whole egg-egg yolk mixture.
  3. Pre-heat oven to 400 degree, Place puff pastry on a parchment lined baking sheet. Brush puff pastry with egg wash and fresh herbs. Spread Mushrooms evenly over ¾ of the pastry and add thin layer of goat cheese to the top of mushroom mixture, leaving a 1 inch boarder around edges.
  4. Flip over the edge nearest to you and lay in on tip ¼ so that puff pastry touches puff pastry, encasing mushrooms completely in a cylinder. Don't roll in pinwheel fashion because the pastry in the interior will become gummy.
  5. Move strudel to center of the baking pan and tuck in ends, brush entire surface with egg wash. Using the back of a knife, run criss cross patterns over strudel. If desired cut out leafs, flowers or vines from remaining puff pastry to decorate, make sure you also egg wash any designs.
  6. Bake until golden brown and puffed, anywhere from 15 to 25 minutes, depending on your oven. Let rest for 2 minutes before slicing serrated knife.

Edible mushrooms come in all shapes and sizes. There is a great deal you can do with them in cooking, from simple dishes to just using them in a range of sauces and meals.

Mushrooms are filled with nutrients, including vitamin B and minerals such as selenium, copper and potassium. Mushrooms are a star on the menu at Retro Bistro. The French restaurant is celebrating 23 years in business.

Retro Bistro
1746 West Golf Road
Mt. Prospect, Il
(847) 439-2424

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