Mushroom Strudel

13 ingredients
2 steps

Ingredients

  • 2Tbs.garlic; 2Tbs.butter; 2Tbs.shallots
  • minced; 3Tbs.tarragon
  • fresh
  • chopped; 1/2lb.ea.portobella
  • shitake
  • button mushrooms
  • duxelle chop in a food processor; 1/4 cup Sambuca
  • white; 2 Tbs. parsley
  • fresh
  • chopped; 2 oz. fresh toasted bread crumbs; to taste
  • s+p; as needed butter
  • clarified; as needed Phyllo douh sheets; as needed
  • white cream sauce.

Directions

  1. 1
    Saute the garlic and shallots in the butter.Add the mushrooms and saute until tender.Mix in the herbs,Sambuca,and bread crumbs and saute until almost dry(to a sec).Season to taste with salt and pepper.Cool to room temperature.Layer Phyllo sheets 4 thick with clarified butter between each sheet.Cut into sixths and place a 3 Tbs. ball of the mushroom mixture on ea. piece in the center.Bring the corners on the Phyllo to the center and crimp so they stay sealed.Brush with clarified butter and place on a cookie sheet.Bake at 375 for 10-12 minutes or until golden brown.
  2. 2
    Plate 2/order with white cream sauce as a base

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