Mushroom and Goat Cheese Strudel
Baking and Desserts • European
Description
Mushroom and Goat Cheese Strudel
Ingredients
- Butter 2 tablespoons
- Shallot 2 pieces
- Garlic 4 cloves
- Fresh Mushrooms 20 oz
- Champagne Vinegar ¼ cup
- Chopped Sage Leaves 2 tablespoons
- Medium-dry sherry 0.3 cups
- Olive Oil 1 tablespoon
- Phyllo Dough 3 pieces
- Goat cheese 5 oz
- Honey 1 tablespoon
- Balsamic Vinegar ½ cup
Step-by-Step Guide
Step 1
In a skillet, melt the butter, add finely chopped shallots, and sauté until soft for 3-5 minutes. Then add finely chopped garlic and cook for another minute.
Step 2
Add finely chopped mushrooms and cook until golden brown, about 15 minutes.
Step 3
Pour in the sherry vinegar and sherry, and cook until the liquid evaporates, about 8 minutes.
Step 4
Remove from heat, season with salt and pepper, and add parsley.
Step 5
Lay a sheet of dough on a work surface and brush with olive oil. Place the next sheet on top and brush again. Repeat with the third sheet.
Step 6
Along the long side, spread crumbled cheese, then layer the mushrooms on top, leaving clean edges on the sides. Fold the short edges inward, about 2-3 cm thick, and roll everything into a log (from the long side, keeping the filling in the center).
Step 7
Preheat the oven to 375°F.
Step 8
Place the log on a baking sheet, seam side down. Brush with olive oil on top and bake for 30-40 minutes until golden and cooked through.
Step 9
In a saucepan, combine balsamic vinegar and honey. Place over heat and reduce by half.
Step 10
Before serving, drizzle the strudel with balsamic sauce.
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