Text 25381, 89 rader
Skriven 2015-03-27 05:41:22 av Dave Drum (1:261/38.0)
Ärende: Gourmet 481
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mushroom Strudel
 Categories: Appetisers, Mushrooms, Pastry, Wine
      Yield: 32 servings

    1/2 oz Dried porcini
    1/2 c  Boiling-hot water
    1/2 lb Fresh white mushrooms;
           - trimmed, halved lengthwise
    1/4 c  Fine chopped shallots
      2 tb Unsalted butter
    1/4 c  Dry white wine
      2 tb Fine chopped flat-leaf
           - parsley
      4    (17" X 12") phyllo sheets
      2 tb Rendered duck or goose fat
           +=OR=+
      2 tb Unsalted butter; melted
           Truffle oil for brushing
           - (opt)

  EQUIPMENT: a wide-tooth serrated knife

  Soak porcini in boiling-hot water in a small bowl until
  softened, about 10 minutes. Lift out porcini and squeeze
  excess liquid back into bowl. Rinse porcini well to remove
  any grit. Strain soaking liquid through a sieve lined with
  a dampened paper towel into another bowl and reserve.

  Pulse porcini and white mushrooms in a food processor until
  finely chopped (but not minced).

  Cook shallots in butter in a large heavy skillet over medium
  heat, stirring, until beginning to soften, about 1 minute.
  Add mushrooms, reserved soaking liquid, wine, 1/2 teaspoon
  salt, and 1/4 teaspoon pepper and cook, stirring occasionally,
  until liquid has evaporated, about 8 minutes. Stir in parsley,
  then spread filling on a plate and chill, uncovered, until
  cold, about 10 minutes.

  Preheat oven to 425+.F/218+.C with rack in middle.

  While filling chills, put stack of phyllo sheets on a work
  surface and cut in half crosswise, then stack halves and
  cover with plastic wrap. Remove 1 phyllo sheet from stack
  (keep remaining sheets covered) and arrange with a long
  side nearest you, then lightly brush with some duck fat.
  Top with another phyllo sheet and brush with fat. Spread
  about one fourth of mushroom filling in a narrow strip
  along edge nearest you to within 1/4 inch of each end,
  then roll up phyllo tightly around filling, leaving ends
  open. Transfer roll, seam side down, to a baking sheet
  and make 3 more rolls in same manner, transferring to
  baking sheet. Bake until golden brown, 12 to 14 minutes.
  Cool slightly on baking sheet on a rack, then brush length
  of each roll with a very thin line of truffle oil (if using)
  with tip of a cotton swab. Gently cut each roll crosswise
  into 8 pieces with serrated knife. Serve strudel warm or at
  room temperature.

  COOKS'NOTES:

  * Mushroom filling can be made 2 days ahead and chilled
  (covered once cool).

  * Strudels can be assembled (but not baked) 1 day ahead and
  chilled, or 2 weeks ahead and frozen, wrapped well in plastic
  wrap. Bake (do not thaw first) in a preheated 350+#F oven 20
  minutes.

  by Paul Grimes

  Gourmet | February 2009

  Yield: Makes 32 hors dCÇÖoeuvres

  MM Format by Dave Drum - 06 February 2009

  Uncle Dirty Dave's Archives

MMMMM

... I hate it when I die from not passing on chain mails.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)