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

Deselect All

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

Strudel:

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

2 ounces melted butter