SAUSAGE AND MUSHROOM STRUDELS
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- If either of the sausage meats is coarsely ground, place the meat in the bowl of a food processor fitted with the steel blade, and pulse until the meat is finely ground.
- Heat 4 tablespoons of the butter in a large (12-inch) saute pan, add the onion, and cook for 4 to 6 minutes over medium heat, until tender but not browned. Add all the sausage meat and mash with a fork, breaking it up and browning it, for 5 to 7 minutes, until no longer pink.
- Meanwhile, prep the mushrooms. Without washing the mushrooms, wipe the caps with a slightly damp paper towel or sponge to remove any dirt. Trim the stems, then roughly chop the caps and stems. Add the mushrooms, fennel seeds, 1 teaspoon salt, and 1 teaspoon pepper to the sausage and cook for 10 minutes, until the mushrooms give off their liquid and the liquid evaporates. Set aside to cool for 10 minutes. Stir in the mascarpone and the fresh bread crumbs and season to taste. The seasoning will depend on how highly seasoned the sausage meat is.
- Melt the remaining 12 tablespoons of butter in a small saucepan. Unfold the phyllo dough and keep it covered with a slightly damp (not wet!) kitchen towel. Transfer one sheet of phyllo to a board, brush it lightly with melted butter, and sprinkle with a teaspoon of dry bread crumbs.
- Place a second sheet of phyllo directly on top, brush with butter, and sprinkle with dry bread crumbs; repeat until you have 5 sheets piled up.
- With the long edge of the stack of phyllo facing you, make a 1-inch strip of sausage filling (about 1/3 of the filling) near the bottom edge. Fold up the sides and roll the phyllo firmly up and over, rolling the log away from you. Transfer the log, seam side down, to the prepared sheet pan. Brush with butter and score diagonally at 1-inch intervals. Make two more strudel logs and place them on the sheet pan.
- Bake the strudels for 20 to 30 minutes, rotating the pan once to cook evenly, until browned. Cool slightly, cut in pieces through the scored lines, and serve warm.
MUSHROOM, SPINACH & SAUSAGE SPAGHETTI RECIPE BY TASTY
Here's what you need: bacon, Italian sausage, red pepper flakes, medium yellow onion, garlic, mushroom blend, dry white wine, salt, pepper, spaghetti, grated parmesan cheese, pasta cooking water, fresh spinach
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 serving
Number Of Ingredients 13
Steps:
- Sauté the bacon in a large pot over medium-high heat for about 3 minutes, until crispy.
- Add the sausage meat and red pepper flakes and sauté for about 10 minutes, until the meat is cooked through. Remove from the pan and set aside.
- In the same pot, sauté the onion over medium heat for 2-3 minutes, until translucent.
- Add the garlic and sauté for 2 minutes, until fragrant.
- Add the mushrooms and cook for 2-3 minutes, until they start to release some of their liquid.
- Add the wine, salt, and pepper and stir to combine. Cook for 7-8 minutes, until the wine has reduced by half and the mushrooms are tender.
- Add the spaghetti and sausage mixture and toss to combine.
- Add the Parmesan, pasta water, and spinach and stir. Cook until the pasta is warmed through and the Parmesan has melted.
- Enjoy!
Nutrition Facts : Calories 996 calories, Carbohydrate 99 grams, Fat 43 grams, Fiber 6 grams, Protein 49 grams, Sugar 7 grams
SAVORY SPINACH AND MUSHROOM STRUDEL RECIPE
This savory spinach and mushroom strudel utilizes prepackaged puff pastry to make your time spent in the kitchen so much easier.
Provided by Allyson Kramer
Categories Appetizer
Time 1h40m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 F.
Nutrition Facts : Calories 137 kcal, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 3 g, Protein 7 g, SaturatedFat 2 g, Sodium 192 mg, Sugar 2 g, Fat 9 g, ServingSize 2 strudels (2 servings), UnsaturatedFat 0 g
BRAIDED PUFF PASTRY STRUDEL WITH CARAMELIZED MUSHROOMS AND SPINACH
A delicious puff pastry strudel, perfect to serve as an appetizer or a light dinner with a seasonal salad.
Provided by Marilena Leavitt
Categories Appetizer
Time 55m
Yield 2 strudels
Number Of Ingredients 15
Steps:
- Defrost the puff pastry overnight and keep cold in the refrigerator.
- In a heavy skillet "dry sauté" the mushrooms (no oil, high heat), until you hear a popping sound in the pan. Lower the heat to medium and add the butter. Stir in the shallots and cook for about three minutes. Add the garlic and the thyme, season with the salt and pepper, and cook for a few more minutes, or, until the shallots are tender and caramelized.
- Chop the spinach and fold it into the above vegetable mixture. Cook briefly until it is wilted and reduced in volume. Empty the contents of the skillet into a medium bowl and set aside.
- Remove the casing from the sausages, crumble them, and place the loose sausage meat in the same skillet used for the vegetables (no need to add oil to the skillet, as the sausage will render some amount of fat while cooking). Cook the meat over medium heat until it is lightly browned and cooked through, stirring often. Add the fresh sage and cook for another minute.
- Remove from the heat and add the vegetable mixture back into the skillet. Fold half of the cheese in and set aside.
- Preheat the oven to 400° F.
- Lay out the first defrosted puff pastry sheet on a piece of parchment paper, lightly dusted with flour. Return the second roll of puff pastry to the refrigerator to keep cold. Unfold the puff pastry and, with a rolling pin dusted with flour, gently even it out to a ¼" thickness. You should have a square about 11" x 11". Trim off the top corners and then cut notches in the bottom (this will make the braid look neat). Carefully lift the parchment paper and place it on a baking sheet. Cut 1"-thick strips diagonally down both sides of the pastry leaving the center uncut. There should be an equal number of strips on both sides.
- Add half of the filling down the center of the puff pastry and sprinkle the half of the remaining shredded cheese on top of the filling. Fold the top and bottom flaps over the filling. Form the braid by crossing the strips diagonally over the filling, alternating from side to side as you go. When you get to the end, trim off any extra strips and tuck under any overhanging dough.
- Place the strudel in the refrigerator to keep the puff pastry cold. Repeat each of the above steps with the second piece of puff pastry and the remaining filling and cheese. Remove the baking sheet with the first strudel from the refrigerator. Place the second braid on the baking sheet, 2" apart from the first.
- Lightly brush the top only (not the sides) of the strudels with some egg wash. Bake in the preheated oven until golden brown and crispy, about 25 minutes. With a large spatula, remove the strudels to a rack and let them cool for 10 minutes before slicing and serving.
MUSHROOM & TARRAGON STRUDELS WITH MADEIRA SAUCE
The gourmet combination of mushrooms adds variety and texture to these filo parcels
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 461 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 2.38 milligram of sodium
RICOTTA, 3 MUSHROOM & SPINACH STRUDEL
I made this as one course of my Christmas Eve smorgaasbord. It looks beautiful but is a bit bland for my taste - Next time I make them I will add 1 tsp chili flakes. Perfect for a buffet. If serving this as a side dish !/2 roll per person is generous Each roll may also be cut into 8 pieces to serve as appetizers. The recipe is from a Safeway pamphlet.
Provided by Bergy
Categories Vegetable
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Pre heat oven to 400F.
- Melt 1 1/2 tbsp butter in a fry pan saute the shallots for 3 minutes, add all the mushrooms and cook until browned.
- Add spinach cook 1 minute.
- Remove mushroom mixture from the pan.
- Deglaze the pan with the cognac- 1 minute then add the Ricotta, breadcrumbs& sage Season to taste- mix well.
- Combine with the mushroom mixture.
- Lay out 1 sheet of Phyllo dough, paint well with the butter.
- Place 1/4 of the mushroom mixture on the buttered sheet, spread evenly over the surface, leave the edges free.
- Roll once, fold in ends toward the center and continue rolling to make a cylinder.
- Repeat for the 3 remaining sheets.
- Place the strudels on a non stick baking sheet and bake for 12-15 minutes-let stand for a few minutes before serving.
Nutrition Facts : Calories 361.7, Fat 23.2, SaturatedFat 13.9, Cholesterol 62.9, Sodium 352.9, Carbohydrate 30.3, Fiber 2.4, Sugar 3.1, Protein 9.9
MUSHROOM SAUSAGE SPINACH STRUDEL RECIPE
Provided by momofsixplus1
Number Of Ingredients 11
Steps:
- heat oil in medium skillet over medium heat until hot. add onions, mushrooms, red pepper and garlic, cook and stir until vegetables are soft. stir in sausage, spinach, cheese, salt and pepper; cook until vegetables are tender. set aside until cool. preheat oven to 375. place 1 phyllo sheet on work surface. brush entire sheet with some melted butter and sprinkle 1/4 of bread crumbs.(cover remaining sheets with damp towel) repeat layers three times. spread sausage mixture over top; roll up, starting at one short side until long roll forms. place on baking sheet. brush with remaining butter, bake 15 minutes or until golden. let stand 5 min. cut into 1 inch slices. serve hot. refrigerate leftovers.
PENNE WITH SAUSAGE, WILD MUSHROOMS AND SPINACH
Categories Cheese Mushroom Pasta Sauté Quick & Easy High Fiber Sausage Spinach Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium-high heat. Add sausages, mushrooms, shallots, garlic and crushed red pepper. Sauté until mushrooms begin to brown, about 10 minutes. Add spinach and broth; toss until spinach wilts, about 2 minutes. Add pasta and cheese; toss until cheese melts and sauce coats pasta, about 3 minutes. Season with salt and pepper.
BUTTERNUT SQUASH, SAUSAGE, SPINACH & MUSHROOM PASTA BAKE
Combine the sweet earthy flavour of butternut squash with sausage, spinach, mushrooms and sage in this hearty pasta bake. It takes a little effort but it's well worth it
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h30m
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- Heat the oven to 200C/180 fan/gas 6. Whisk together the vinegar and half the olive oil. Put the squash in a roasting tin and toss with the dressing, the chilli and seasoning. Squeeze the sausagemeat out of the skins, roll into small meatballs (you should have about 35). Arrange around the squash and roast for 35-40 mins, turning halfway, until the squash is tender and the meatballs are caramelised.
- Meanwhile, melt the butter in a saucepan over a medium heat, until bubbling. Add the sage and allow to sizzle for a few minutes, or until crisp. Remove using a slotted spoon and set aside on a plate lined with kitchen paper. By this point, the butter should have browned. Stir in the flour and cook for a few seconds, then gradually pour in the milk, whisking continuously until you have a smooth sauce, about 7-10 mins. Add the nutmeg and some seasoning, stir in the parmesan until melted, then stir in the mustard.
- Oil a medium-sized baking dish. Cook the pasta following pack instructions until al dente, then drain and run under cold running water. Heat the remaining oil in a pan over a medium heat and fry the mushrooms with a pinch of salt for a few minutes, until softened and caramelised. Add the garlic, then the greens, stirring until the greens wilt, then add to the white sauce along with the squash, pasta and half the fried sage, adding up to 50ml milk or water if it's too thick.
- Pour into the baking dish, then add the meatballs. Scatter over the remaining sage, the reserved squash seeds, and grate over the extra parmesan. Roast for 25-30 mins, until golden and bubbling. Allow to settle for 10 mins before serving.
Nutrition Facts : Calories 799 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 1.3 milligram of sodium
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