Zub Zero Wolf Savory Mushroom Strudel
1 Package of Pepperidge Farms Puff Pastry – found in the freezer section of the desserts – follow instructions to thawing out pastry.
3 TBLS unsalted butter
3 TBLS vegetable oil
3 packages of sliced mushrooms
1 medium onion – small diced
3 cloves garlic – minced fine
1/2 tsp of fresh grated nutmeg
1 cup of shredded gruyere cheese
1 1/2 cups of Red wine – use a wine you would also drink!
Salt and pepper to taste.
1 whole egg forked up
1 TBLS water
.
Makes 2 Strudels
Preheat oven on convection 425 degrees
Whisk the following ingredients together:
1 whole egg forked up
1 TBLS water
1.In a heat a large skillet on medium high. Add the butter and the vegetable
oil and let melt. Add the onions and let cook until transparent, about 3
minutes. Season with salt and pepper.
2.Place the sliced mushrooms in the pan and stir to cover with the
butter/oil combination. Continue to heat until the mushrooms cook down,
about 10 minutes. Add the minced garlic and stir to combine, let cook an
additional 2 minutes. Season with salt and pepper.
3.Add the red wine to the mushroom mixture and cook on medium high until all
the liquid is absorbed. Taste and season with salt and pepper. Remove pan
from heat and let mixture cool to room temperature.
4.Take one sheet of the thawed puff pastry and place on a lightly floured
surface. Sprinkle a small amount of flour on top to the dough. Using a
rolling pin, roll the dough from corner to corner and then up and down and
side to side. Staring from the corners will keep the dough square. Place the
rolled out dough on a parchment lined baking sheet.
5.Take the cool mushroom mixture and split in half. Place the split cooled
mixture in the middle of the puff pastry going down vertically from top to
bottom about 3 inches wide. The mixture will be about 2 inches high, leave a
one inch space of dough at the top and the bottom so you can fold the pastry
in. Sprinkle the gruyere cheese on top of the mushroom mixture.
6.At the top and bottom corners of the pastry, cut off the corners of the
pastry at an angle.
7.On each side of the mushroom mixture there should be about 3 inches of
dough. On the left side starting from the top, take a knife and cut the
dough at an angle to form one inch strips all the way to the bottom. Each
slit is about 3 inches long. Repeat the same process on the right side of
the pastry.
8.Using a pastry brush dipped in the egg wash, brush the egg wash over the
exposed dough, this will act as glue when you begin braiding the dough.
9.Starting from the top of the pastry fold the top down and then take the
left strip over the top of the mixture to the right side. Now take the right
side strip and fold it over the mixture and the dough strip to the left
side. You are braiding the strips all the way down to enclose the mixture
into the puff pastry. When you get to the bottom, fold the bottom edge of
dough up and braid the last strips over it. Brush the whole top of the puff
pastry dough with the egg wash. This will give it a shiny glaze while it is
baking.
10.Place in the preheated oven for about 15 to 20 minutes or until the
pastry is golden brown.
11.Cut into 2 inch slices or smaller for an appetizer.
12.Serve immediately!
Source: Zub Zero Wolf