Mushroom And Goat Cheese Strudel With Balsamic Syrup Food

GRILLED MUSHROOMS WITH GOAT'S CHEESE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Wipe the mushrooms with kitchen paper and place on a baking tray, gills facing up. Season, then scatter with the garlic, dot with the goat's cheese and top each with a piece of ham.
• Drizzle over olive oil, cover with foil, then cook in the oven for 10 mins. After 5 mins, remove the foil and return to the oven.
• When the mushrooms are tender and the cheese melted and bubbling, scatter over the pine nuts and parsley. Serve with toasted ciabatta and a dressed winter leaf salad.

SAVORY FILO STRUDEL WITH MUSHROOMS, LEEKS AND FETA

Steps:

• In a heavy skillet "dry sauté " the mushrooms (no oil, high heat), until you hear a popping sound in the pan. Add the butter and stir in the leeks and cook until tender. Then add the shallots and the garlic, the salt and the pepper. Sauté for a few more minutes, then add the tarragon. Once everything has a nice color, remove from heat and let the mixture cool.
• Preheat oven to 375° F.
• Place one filo sheet on your work surface. Brush it with some olive oil. Top with a second filo sheet, brush with some olive oil and repeat with a third and forth sheet of filo. Sprinkle the cheese along one long side of the filo, about one inch in from the edge. Spoon the leek mixture over the cheese. Fold the short ends over. Starting at the long, filled side, roll the filo up firmly but not too tightly. Place the roll, seam side-down on a baking sheet, lined with parchment paper. Brush it with some more olive oil and sprinkle with some flaky sea salt. Using a long sharp knife, score the top of the strudel through the filo, making several evenly spaced cuts, about an inch wide.
• Bake for 20-30 minutes or until lightly brown.
• If you are making the optional drizzling sauce, place the balsamic vinegar and the honey in small, heavy saucepan and bring to a boil over medium heat until reduced to about 4 TBSP. This will take about 10 minutes. Set it aside and let it cool completely.
• Using a serrated knife, cut the slightly cooled strudel at the score marks into several rounds. Drizzle the balsamic reduction onto each of four plates. Center a few slices of the strudel over the syrup on each plate and serve.

MUSHROOM STRUDEL

Steps:

• In a large skillet, over medium heat, combine oil, mushrooms, onion and garlic.
• Season with salt and pepper.
• Stir frequently, until mushrooms have released their liquid and most of that liquid is evaporated.
• Add the wine, the thyme, the basil, the spinach and the lemon rind.
• Saute until the liquid is evaporated.
• Transfer to a bowl and allow to cool.
• Stir in cheese, 4 tablespoons of the breadcrumbs.
• Preheat oven to 350°F.
• Line a cookie sheet with buttered parchment paper.
• Lay out one sheet of phyllo, brush with melted butter, top with another sheet of phyllo and brush again with butter.
• Repeat (using in total four sheet of dough).
• Sprinkle breadcrumbs over the phyllo dough.
• Lay out mushroom mixture over one end of Phyllo dough.
• Carefully roll into a strudel, tucking in the ends.
• Brush the strudel with butter.
• Bake until golden and crisp--about 30 minutes.

MUSHROOM STRUDEL

Steps:

• Heat the oven to 425°F.
• In a large skillet, melt butter over medium-high heat.
• Add shallots and cook, stirring, until translucent, about 3 minutes.
• Add the mushrooms, salt and pepper; cook until mushrooms are softened and dry, about 10 minutes.
• Stir in vinegar and cook 1 more minute.
• Stir in walnuts and set aside to cool.
• Place one sheet phyllo on a work surface (keep remaining sheets covered so they don't dry out), brush it lightly with melted butter, and sprinkle lightly with breadcrumbs.
• Repeat with remaining phyllo, melted butter and breadcrumbs, stacking the sheets on top of each other.
• Spoon the mushroom filling in a line lengthwise down phyllo, leaving about 2 inches from all edges.
• Dot with the cheese.
• Roll the phyllo up to encase the filling.
• Brush the outside of roll with melted butter and place seam-side down on a baking sheet; if any filling leaks out the ends, just push it back in.
• Bake until browned, about 20 minutes.
• Allow to rest a few minutes before slicing and serving.

MUSHROOM, POTATO AND GOAT CHEESE STRUDEL IN SWEET PEPPER SAUCE

Steps:

• 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.

MUSHROOM AND GOAT CHEESE QUESADILLAS

Steps:

• Heat a skillet over medium heat. Cook and stir onion, mushrooms, garlic, salt, and black pepper with olive oil and balsamic vinegar until onion is translucent and mushrooms are lightly browned, 3 to 5 minutes.
• Mix goat cheese and cream cheese together in a small bowl.
• Heat a large skillet over medium heat. Warm a tortilla on the hot skillet for 1 minute; flip and repeat on other side.
• Spread 1/4 goat cheese mixture onto warmed tortilla; spoon 1/4 mushroom mixture on one half of tortilla. Sprinkle 1/4 mozzarella cheese over mushroom mixture.
• Cook quesadilla until mozzarella cheese begins to melt, about 5 minutes; fold tortilla over melted cheese and press to seal. Repeat with remaining tortillas and fillings.

GOAT CHEESE MUSHROOMS

Steps:

• Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Fill each with 1 teaspoon cheese; top each with 1 teaspoon red pepper. Sprinkle with pepper; drizzle with oil. , Bake 15-18 minutes or until mushrooms are tender. Sprinkle with parsley.

LEEK, MUSHROOM & GOAT'S CHEESE STRUDELS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the leeks and stock into a large pan, then cover and cook for 5-8 mins until starting to soften. Add the mushrooms, cover again and cook for 3 mins, then remove the lid and continue to cook until the juices have evaporated. Tip the veg onto a large plate to cool slightly.
• For each strudel, lightly brush half of each filo sheet with some olive oil. Fold the un-brushed side over to make a smaller sheet, 2 layers thick. Brush the edges with a little more oil, then spoon a quarter of the veg along one edge. Crumble over a quarter of the cheese, fold over the pastry edges, then roll up to seal in the filling.
• Put the strudels on a baking tray, brush with any remaining oil and scatter over the poppy seeds. Bake for 25 mins until crisp and golden brown.

WILD MUSHROOM STRUDEL

Steps:

• For the mushrooms: Preheat oven to 350 degrees F.
• Stir together cremini and oyster mushrooms, sherry, oil, thyme, dill and some salt and pepper in a roasting pan, then roast for 10 minutes. Allow to cool. Remove and discard herb stems.
• For the filling: Sweat carrots, fennel, onions and celery in oil in a heavy-bottomed pot over medium-low heat until soft. Turn off heat and add goat cheese to melt. Transfer to a half-sheet pan to cool.
• For the strudel: Preheat the oven to 350 degrees F. Line 3 sheet pans with parchment and spray with nonstick spray. (Each strudel must be rolled and baked on its own sheet pan.)
• Mix mushrooms together with the veggies in a large bowl.
• Lay each sheet of pastry on a lined sheet pan.
• Brush the border of each pastry with egg wash, then sprinkle panko in a line down the center of the pastry. Spoon a third of the filling in a line on top of the panko, then sprinkle more panko on top to absorb excess liquid.
• Roll up tightly (like a burrito) and lay seam-side down. Brush with egg wash and sprinkle with dill, salt and pepper. Repeat with remaining pastry and filling.
• Bake for 10 minutes, then switch and rotate the sheet pans and bake until golden brown, about 10 minutes more. Cool, then cut into 1/2-inch slices.

MUSHROOM AND GOAT CHEESE STRUDEL WITH BALSAMIC SYRUP

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add shallots and garlic; sauté 4 minutes. Increase heat to high. Add mushrooms; sauté until tender and golden, about 15 minutes. Add Sherry wine vinegar, then Sherry; boil until almost all liquid evaporates, about 6 minutes. Season with salt and pepper. Cool. Mix in 2 tablespoons parsley.
• Place 1 phyllo sheet on work surface. Brush with 2 teaspoons oil. Top with second phyllo sheet; brush with 2 teaspoons oil. Top with third phyllo sheet. Sprinkle cheese along 1 long side of phyllo, 1 inch in from edge. Spoon mushroom mixture over cheese. Fold short ends over. Starting at long filled side, roll phyllo up tightly. Place seam side down on baking sheet. Brush with remaining 2 teaspoons oil. Using long sharp knife, score top of strudel through phyllo, making 8 evenly spaced cuts. (Can be prepared 4 hours ahead. Cover; chill.)
• Preheat oven to 375°F. Bake strudel until golden brown, about 50 minutes.
• Meanwhile, boil balsamic vinegar and molasses in heavy small saucepan over medium heat until reduced to 2 1/2 tablespoons, about 10 minutes. Cool.
• Using serrated knife, cut hot strudel at score marks into 8 rounds. Drizzle balsamic syrup onto each of 4 plates. Place 2 slices of strudel over syrup on each plate.