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
- 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.
- When dry and cool transfer mushroom to a bowl, and add whole egg-egg yolk mixture.
- 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.
- 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.
- 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.
- 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.
1746 West Golf Road
Mt. Prospect, Il