The mushroom strudel was surprisingly easy to make especially considering how good the results were. The mushroom and goat cheese strudel was amazing! Of course I could not wait for it to cool so I got to enjoy the warm and tasty mushrooms mixed with the tangy just melting goats cheese all wrapped up in a light and flaky and yet crispy crust. The strudel was amazing all by itself but when you dipped it in the sweet and tangy balsamic syrup it really sent it over the top. I am looking forward to making this again.
Ingredients:
3 tablespoons LunaOlivo Garlic Mushroom Olive Oil
2 shallots (chopped)
4 cloves garlic (chopped)
1 pound mushrooms (chopped)
1/4 cup Sherry wine vinegar
1/3 cup dry Sherry
2 tablespoons parsley (chopped)
3 fresh phyllo pastry sheets
1/2 cup goat cheese (crumbled)
1/2 cup LunaOlivo Modena balsamic vinegar
1 tablespoon honey
Directions:
1. Melt the butter in a pan.
2. Add the shallots and saute until tender, about 3-5 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the mushrooms and saute the mushrooms until golden brown, about 15 minutes.
5. Add the sherry vinegar and the sherry and simmer until the liquid has evaporated, about 8 minutes.
6. Remove from the heat and season with salt and pepper and stir in the parsley.
7. Place one sheet of phyllo pastry down and brush with olive oil.
8. Place the second sheet of phyllo pastry on the first and brush with olive oil.
9. Place the second sheet of phyllo pastry on the second.
10. Sprinkle the cheese along the edge of one of the long sides.
11. Spoon the mushrooms on top of the cheese.
12. Fold the short edges over about 1/2 inch thick.
13. Roll the long edge to form a roll.
14. Place the roll on a baking sheet with the seam side down.
15. Brush the top of the pastry with olive oil.
16. Bake in a preheated 375F oven until golden brown, about 30-50 minutes.
17. Simmer the balsamic vinegar and honey in a small sauce pan until they have reduced by half.
Ingredients:
3 tablespoons LunaOlivo Garlic Mushroom Olive Oil
2 shallots (chopped)
4 cloves garlic (chopped)
1 pound mushrooms (chopped)
1/4 cup Sherry wine vinegar
1/3 cup dry Sherry
2 tablespoons parsley (chopped)
3 fresh phyllo pastry sheets
1/2 cup goat cheese (crumbled)
1/2 cup LunaOlivo Modena balsamic vinegar
1 tablespoon honey
Directions:
1. Melt the butter in a pan.
2. Add the shallots and saute until tender, about 3-5 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the mushrooms and saute the mushrooms until golden brown, about 15 minutes.
5. Add the sherry vinegar and the sherry and simmer until the liquid has evaporated, about 8 minutes.
6. Remove from the heat and season with salt and pepper and stir in the parsley.
7. Place one sheet of phyllo pastry down and brush with olive oil.
8. Place the second sheet of phyllo pastry on the first and brush with olive oil.
9. Place the second sheet of phyllo pastry on the second.
10. Sprinkle the cheese along the edge of one of the long sides.
11. Spoon the mushrooms on top of the cheese.
12. Fold the short edges over about 1/2 inch thick.
13. Roll the long edge to form a roll.
14. Place the roll on a baking sheet with the seam side down.
15. Brush the top of the pastry with olive oil.
16. Bake in a preheated 375F oven until golden brown, about 30-50 minutes.
17. Simmer the balsamic vinegar and honey in a small sauce pan until they have reduced by half.
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