Mushroom Streudel Presented by Healthy-Delicious
This week’s Featured Contributor hails from a beautiful site with a fresh focus. Healthy. Delicious. offers straightforward fare that packs in rich flavors without a cumbersome amount extra work. The result? Beautiful food, manageable ingredients and meals that live up to the header as both healthy and delicious.
A few years ago I ate a restaurant,
Laurie Raphael in Quebec City, with an interesting concept: In addition to the standard menu, the chef developed a three course menu that changed every day. The catch was that if you ordered the special menu, you didn’t get to know what you would be eating until it was set on the table in front of you. It was a great meal, and there were definitely are some things that I never would have ordered otherwise. Like mushroom cheesecake.
Yes, you read that right.
Sorry though, I didn’t make a mushroom dessert. Although I was inspired by the cheesecake, I wanted to make a savory dish. Like the cheesecake, my dish includes mushrooms and cheese in a phyllo “crust” but that’s where the similarity ends. I thought about the flavors that I enjoy combining with mushrooms and I came up with this exotic mushroom, spinach and sun dried tomato strudel with goat cheese. I served this as a side with some filet mignon for a delicious and impressive dinner that comes together quickly on a weeknight. It would also make a great appetizer at a cocktail party and could be pared down into mini phyllo shells for bite-size serving.
Wild Mushroom and Goat Cheese Strudel
- 1/4 cup balsamic vinegar
- 1/4 cup sun dried tomatoes
- 8 oz exotic mushrooms, sliced (I used a mix of baby bella, shiitaki, and oyster)
- 1/4 cup pinot noir
- 1/2 cup baby spinach
- 8 oz log chevre, crumbled
- 8 sheets phyllo
- 1 tsp butter, melted
Heat vinegar in a saucepan over medium heat. Bring to a boil, then reduce heat. Allow to reduce into a thick syrup – this should take about 10 minutes. Remove from heat and set aside.
Meanwhile, place sun dried tomatoes in a medium bowl. Cover with boiling water and allow to soak for 15 minutes or until they plump up and soften. Drain and chop.
Heat a sautee pan over medium heat. Add mushrooms and wine. All mushrooms to simmer until they soften – about 7 minutes. Drain.
Lay one sheet of phyllo on a cookie sheet. Spritz with cooking spray. Lay a second sheet of phyllo on top. Repeat until you have a stack of 4 sheets. Arrange half of the mushrooms, spinach, tomatoes, and cheese along the long edge of the phyllo. Carefully roll the phyllo into a log. Use a serrated knife to make six scores spread evenly across the top of the log. Brush with half of the butter. Make a second log with remaining ingredients.
Bake at 350 for 15 minutes, or until phyllo crisps and turns golden. Serve either in a pool of the balsamic reduction or with the reductions drizzled over the top.
Serves 6.
