Recipe courtesy of Alan Davis

Mushroom Strudel with Braised Shallots and French Lentils, with a Port Demi-Glaze

  • Level: Intermediate
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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

Braised Shallots: 

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

French Lentils:

1 ounce French lentils

2 cups chicken stock


8 sheets phyllo dough (halved width-wise, to make 16 sheets)

2 ounces melted butter


  1. 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. 
  2. Braised Shallots: Preheat oven to 350 degrees F. 
  3. 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. 
  4. Sauce: Place all ingredients in saucepan and reduce by half. 
  5. Lentils: Place both ingredients in a saucepan, bring to a boil, and then simmer on medium heat until lentils are tender. 
  6. Preheat oven to 350 degrees F. 
  7. Lay phyllo out on a flat surface (4 sheets per strudel). Brush one side of each sheet with melted butter and layer together. 
  8.  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. 
  9. 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. 
  10. Cover plate with 6 ounces of sauce. Place 4 braised shallots in center of plate, stack strudel on top of shallots, and garnish with French lentils.
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