Mushroom Strudel

Mushroom Strudel
Photo by Jonny Valiant

Ingredients

  • 2 tablespoons rendered duck or goose fat or unsalted butter
  • ¼ cup shallots
  • 4 (17-by 12-inch) phyllo sheets
  • ¼ cup dry white wine
  • 10 g dried porcini (1/2 cup; also called cèpes)
  • ½ cup water
  • 2 tablespoons unsalted butter
  • + 4 more ingredients
    • ½ pound fresh white mushrooms
    • 2 tablespoons fresh flat-leaf parsley
    • Truffle oil for brushing (optional)
    • a wide-tooth serrated knife

Soak porcini in boiling-hot water in a small bowl until softened, about 10 minutes. Lift out porcini and squeeze excess liquid back into bowl. Rinse porcini well to remove any grit. Strain soaking liquid through a sieve lined with a dampened paper towel into another bowl and reserve. Pulse porcin...

View full recipe at Epicurious

Comments

Variations on Mushroom Strudel

  • Mushroom Strudel
    • 6 tablespoons butter
    • 2 tablespoons oil
    • Salt
    • 3/4 cup butter
    • Bread crumbs
    • 1/4 cup shallots or green onions
    • freshly ground black pepper
    • +2 other ingredients
  • Mushroom Strudel
    • 1/4 cup minced shallots
    • About 1/4 cup (1/8 lb.) butter, melted
    • About 1/4 teaspoon salt
    • 2 cloves garlic, peeled and minced
    • +7 other ingredients


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