Mushroom Strudel
Serves 4
When feeling lazy, I use bought phyllo pastry, but if you are a skillful maker of the original strudel pastry, feel free!
Ingredients:
FOR THE STRUDEL
12 sheets phyllo pastry
1/2 stick butter, melted
1 egg, beaten
FOR THE FILLING
1 pound mixed, fresh wild and cultivated mushrooms (cleaned weight)
1 medium onion, minced
3 tablespoons butter
Lots of freshly grated nutmeg
1 tablespoon dry sherry
1 tablespoon all-purpose flour
Leaves from 1 sprig marjoram
4 tablespoons freshly grated Parmesan
Salt and pepper to taste
MAKE THE STRUDEL
1. Preheat the oven to 400°F (200°C).
2. Take 3 sheets of phyllo at a time from their package; keep the remaining sheets tightly wrapped. Brush 1 sheet on both sides with melted butter, then place it on top of another sheet, and cover with a third. Repeat 3 times, to make 4 stacks of triple-layer phyllo. Cover with a damp cloth while you prepare the filling.
MAKE THE FILLING
1. Make sure the mushrooms are dust- and sand-free, wash if necessary (it rarely is), and trim if need be. Cook the onion in the butter and, when soft, add the mushrooms with the nutmeg. Sauté for 3 to 4 minutes. Add the sherry and evaporate the alcohol by cooking over low heat for 2 to 3 minutes. Stir in the flour, marjoram, and some salt and pepper, and let cool. The mixture will be moist.
2. Grease a baking sheet with butter and lay one of the 4 stacks of phyllo on it. Brush the edges with beaten egg. Put one-fourth of the mushroom mixture on the center of the phyllo and add1tablespoon Parmesan. Fold in the sides, then fold over and over into a neat parcel. Brush with beaten egg, turn over so that the seam is on the bottom, and brush with egg again. Repeat to make 3 more strudels.
3. Bake in the preheated oven for 15 minutes. Serve warm.
B-man
