ezRecipe-Zee: Cooking Recipe: How to make Wild Mushroom Strudel With Arugula Pesto

Wild Mushroom Strudel With Arugula Pesto

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Date Added:	November 20, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Main Dish, Mushrooms, Copy Cat / Restaurant

Ingredients:

5     tablespoons   butter
1/4   cup           chopped shallots
2     tablespoons   chopped drained oil-packed
                    sun-dried tomatoes
2     large         garlic cloves
1     tablespoon    chopped fresh basil
3     teaspoons     chopped fresh thyme
1     teaspoon      minced fresh rosemary
28    ounces        assorted wild mushrooms
                    = (such as stemmed shiitake, oyster,
                    button, crimini or portobello)
                    Salt
                    Freshly-ground black pepper
5                   sheets fresh phyllo pastry or frozen
                    Arugula Pesto

Directions: one line for each direction. When saved the lines will be numbered.

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add shallots, tomatoes, garlic, basil, 2 teaspoons thyme and rosemary; sauté 2 minutes. Add mushrooms; sauté until very tender, about 15 minutes. Remove from heat. Season with salt and pepper. Cool.
Preheat oven to 400 degrees. Butter baking sheet. Melt 3 tablespoons butter in small saucepan. Place kitchen towel on work surface. Top with 1 phyllo sheet (keep remaining phyllo sheets covered with plastic wrap and damp towel). Brush with melted butter. Top with phyllo sheet; brush with butter. Sprinkle with 1/2 teaspoon thyme. Repeat layering with 2 more phyllo sheets, brushing with butter and sprinkling with remaining 1/2 teaspoon thyme. Top with another phyllo sheet; brush with butter.
Starting 1 1/2 inches in from 1 long side and 2 inches in from each short side, spoon mushroom mixture onto phyllo in 2 1/2-inch-diameter log parallel to long sides. Fold short sides over filling; brush folded edges with butter. Using towel as aid and starting on long side nearer filling, roll up strudel jelly-roll style. Using spatula, transfer strudel to prepared baking sheet, seam-side down. Brush strudel with butter. Freeze 5 minutes.
Bake strudel until golden brown, about 15 minutes. Cut strudel into slices. Serve with Arugula Pesto.
This recipe yields 6 first-course servings.

Notes:
Recipe from the R.S.V.P. column - Relish, Chicago, IL

Nutrition Facts not Available

Rating: ()

Added On: November 20, 2008

* Bon Appétit, November 1998