Читать книгу The Cooking Class Cookbook - Linda PhD Marcinko - Страница 27
Mushroom and Goat Cheese Strudel These great little nibbles are wonderful to serve at a cocktail party or before dinner. The recipe can easily be doubled or tripled if you have a lot of guests. Makes twelve appetizer sized servings Ingredients: 6 tablespoons butter 1 large shallot, minced 3 garlic cloves, minced 1 lb mushrooms, diced 1/4 cup white wine 3 oz log mild goat cheese 2 teaspoons dried thyme leaves 1 teaspoon dried marjoram leaves 12 filo dough sheets ( about 8 oz.) Salt and pepper to taste Procedure:
ОглавлениеHeat half of the butter in a large skillet. Add the shallots and garlic and sauté until they are translucent.
Add the mushrooms and continue to sauté until the liquor released by the mushrooms has cooked away.
Add in 1/4 cup of the white wine, and continue to cook until the mixture is fairly dry. Remove mushroom mixture from the skillet and cool completely. This can be done quickly by spreading the mixture on a sheet pan and placing it in the refrigerator for about 20 minutes.
Add the goat cheese and the herbs to the mushroom filling once it is thoroughly chilled.
Prepare the strudel: Melt the remaining butter. Stack three sheets of filo dough on your work surface. Brush the filo with the butter. Top with three more sheets or dough. Mound half the mushroom filling along the long edge of the dough. Roll up the strudel tightly. Repeat this procedure with the remaining phyllo and filling.
Mark the tops of each strudel with 11 lines to indicate cutting lines for portions. You will have 12 portions per strudel.
Bake the strudel in a 375-degree oven until golden brown. This should take about 10-15 minutes. Let the strudels sit for 5-10 minutes before cutting and serving as appetizers.
