Mushroom Strudel Filling:
- 1 1/2 ounce garlic, chopped fine
- 2 tablespoons butter
- 6 ounces shiitake mushrooms, sliced
- 3 ounces porcini mushrooms, sliced
- 2 ounces button mushrooms, sliced
- 1 each portobello mushrooms, sliced
- 1 cup Marsala
- 1/2 teaspoon salt
- 1 fresh thyme sprig
- 16 whole peeled shallots
- 2 ounces butter
- 4 ounces white wine
- 4 ounces Espagnole sauce (reinforced and thickened veal stock)
- 1/4 teaspoon salt
- 1 tablespoon sugar
Port Wine Demi-Glaze:
- 3 cups Espagnole sauce (reinforced and thickened veal stock)
- 2 cups Port
- 1 thyme sprig
- 1 ounce French lentils
- 2 cups chicken stock
- 8 sheets phyllo dough (halved width-wise, to make 16 sheets)
- 2 ounces melted butter
Mushroom Strudel Filling: In large saute pan sweat garlic in butter. Add mushrooms and saute briefly. Deglaze with Marsala and add all remaining ingredients. Cook on low heat until all liquid has evaporated. Remove thyme stems and chill mushroom mixture.
Braised Shallots: Preheat oven to 350 degrees F.
In large saute pan, caramelize shallots in butter. Deglaze with white wine and Espagnole sauce. Add all remaining ingredients. Cover the pan, place in the oven, and cook until shallots are tender, about 15 to 20 minutes. Remove from oven and keep hot.
Sauce: Place all ingredients in saucepan and reduce by half.
Preheat oven to 350 degrees F.
Lay phyllo out on a flat surface (4 sheets per strudel). Brush one side of each sheet with melted butter and layer together.
Place 3 ounces of strudel mix in center of dough, leaving one inch of uncovered dough on either end. Fold over edges and roll to form a strudel. Repeat with remaining ingredients.
Bake in 350 degree F oven for 10 to 15 minutes, or until brown. Remove from oven and cut through middle of strudel on bias.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.