Mushroom, Potato and Goat Cheese Strudel in Sweet Pepper Sauce
- Strudel Dough:
- 1 1/2 cups warm water
- 750 g bread flour
- 250 g sugar
- Melted butter
- Pinch salt
- 1 pound Yukon gold potatoes, peeled and diced
- 1 onion, peeled and finely diced
- 2 tablespoons butter
- 1 1/2 pounds crimini mushrooms (or a mix of crimini, portobello, oyster and shiitake)
- 2 tablespoons white wine
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped flat leaf parsley
- 1 teaspoon chopped fresh sage
- 1 cup goat cheese (or substitute with ricotta or cheddar)
- Salt and pepper
- Sweet Pepper Sauce:
- 1 tablespoon olive oil
- 1/2 onion, diced
- 3 bell peppers, diced (all 3 the same, either red, orange or yellow)
- 1 cup white wine
- 1 sprig fresh thyme
- 2 tablespoons heavy whipping cream
- Salt and pepper
- Filling :
- 1/2 cup melted butter
- 1/2 cup plain bread crumbs
For the Strudel Dough: In a mixing bowl with a paddle attachment, blend all ingredients until dough becomes stretchy and does not snap away from itself (10 to 15 minutes). Cover in plastic wrap and let relax for 1 hour. This can be made in advance and refrigerated but allow to return to room temperature before stretching.
For the Filling: Boil potatoes in salted water until cooked through. Drain, dice and set aside. In a large pan over medium heat, saute onions in butter until, almost translucent (5 minutes). Add mushrooms and continue sauteing fully cooked. Add wine and herbs and saute for an additional 2 minutes. Season with salt and pepper to taste. Place in a large bowl and allow to cool. Toss potatoes and goat cheese into mushroom mixture.
For the Sweet Pepper Sauce: In a medium saucepan, saute onions over medium heat for 3 minutes. Add peppers and saute until heated through. Add wine and thyme and simmer until peppers are soft, approximately 10 to 12 minutes. Remove thyme. Puree peppers with a hand blender or in a food processor. Strain. Season with salt and pepper. Add cream, heat to a simmer. Pour the sauce onto the plate and then place strudel on top.
To assemble Preheat oven to 350 degrees.
Place dough in the middle of a floured clean tablecloth. Press out as far as it can go. Then from underneath, start pulling and stretching the dough from the middle outward. Keep pulling the dough until it is almost translucent. If it tears, don't worry. Many layers will be folded. Stretch the dough out to about a 2.5 foot square. Brush entire dough (gently) with melted butter. Sprinkle with bread crumbs. Along one side of the dough, spread the filling, leaving a 3-inch overhang to fold over filling. Begin rolling the filling up in the dough, using the tablecloth to help you roll evenly. Place on a baking sheet. Bake for 1/2 hour. Serve with greens as a lunch or on its own as an appetizer with Chardonnay.
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