Mushroom Gouda Cheese Strudel Food

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.

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 SMOKED GOUDA PUFF

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir until tender, about 5 minutes. Stir in thyme, salt and pepper., Unfold puff pastry. Spread mushroom mixture to within 1 in. of edges. Sprinkle with cheese. Roll up jelly-roll style; pinch seam and ends to seal. Place on a parchment-lined baking sheet, seam side down. In a small bowl, whisk egg and water; brush over pastry. Cut slits in top., Bake until golden brown, about 30 minutes. Let stand 10 minutes before cutting.

MUSHROOM & GOUDA CHEESE STRUDEL

Steps:

• Heat oven to 375°F.
• Melt 2 Tbsp. butter in large skillet on medium-high heat. Add vegetables and garlic; cook 8 min. or until liquid has evaporated, stirring occasionally. Stir in Gouda cheese, 1 Tbsp. Parmesan and ground red pepper. Remove from heat.
• Stack phyllo sheets on clean kitchen towel; spread with mushroom mixture to within 1 inch from one short end of phyllo. Fold 1/2-inch-wide border over filling, then roll dough up, using towel to help roll it up. Place, seam-side down, on baking sheet sprayed with cooking spray.
• Melt remaining butter; brush over roll. Sprinkle with remaining Parmesan.
• Bake 30 to 35 min. or until golden brown. Cool 5 min. before slicing.

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 STRUDEL

Steps:

• Preheat oven to 400°F.
• Mince mushrooms and squeeze them dry in the corner of a towel.
• Sauté with minced shallots or green onions in butter and oil over moderately high heat, stirring frequently. Cook until pieces separate and the liquid has evaporated. Season to taste with salt and pepper. Blend in cream cheese.
• Spread a sheet of strudel or filo dough on a damp towel, narrow end toward you. Brush with melted butter and sprinkle on bread crumbs. Repeat with second and third sheets, stacking them on top of the first sheet, then butter, but do not crumb fourth sheet. Put half the mushroom mixture on narrower edge of the dough, leaving a 2- to 3-inch border at the sides. Fold in the sides, then, using the edge of the towel, roll. Prepare the second strudel.
• Put strudels on buttered baking sheet and brush with melted butter. Bake in oven until brown (about 20 minutes). The strudel cuts easily with shears. Strudel can be made and baked ahead, stored in the refrigerator or in the freezer overnight, and then reheated.

MUSHROOM & TARRAGON STRUDELS WITH MADEIRA SAUCE

Steps:

• Fry the onions in 50g of the butter in a large pan. Add the sliced flat and chestnut mushrooms, then soften for 5 mins. Stir in the shiitake mushrooms and garlic, then turn up the heat and cook quite fiercely to drive off as much moisture as possible. Stir in the madeira, tarragon, breadcrumbs and tomatoes, then take the pan off the heat.
• In a separate pan, cook the button mushrooms and pine nuts in the remaining butter until the nuts are golden. Add to the mushroom and tomato mixture, then cool.
• Lay a sheet of filo on the work surface and brush with oil. Top with another sheet, brush again, then continue until you have a stack of 4 sheets of pastry. Spread half the filling down the longest length, leaving several cms at each end. Fold the pastry ends up over the filling, roll up like a cigar, then carefully lift onto a baking sheet. Brush with more oil, then tear the last filo sheet into strips, scrunch up and place half on top to decorate. Repeat with the rest of the pastry and filling to make a second strudel, then chill until ready to cook. Can be made 1 day ahead.
• To serve, bake in a preheated oven at 200C/fan 180C/gas 6 for 30 mins or until golden and heated through. Serve in slices, scattered with extra pine nuts and tarragon, with the madeira sauce.

GOLDEN GOUDA MUSHROOM SOUP

Steps:

• In a large saucepan, melt butter. Stir in the flour, pepper and allspice until smooth; gradually add the broth, sherry and cream. Bring to a boil. Add mushrooms and garlic. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender., Add cheese; cook and stir until melted. Garnish servings with chives and paprika.

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.