Recipe Database
Wild Mushroom Strudel
Wild Mushroom Strudel
Serves: 6

2 tablespoon Butter
1/4 cup Shallots (peeled and minced)
1 tablespoon Garlic (chopped)
2 oz each - Shiitake, Oyster and Crimini Mushrooms (small dice)
1 box frozen phyllo sheets
1/2 pound butter (clarified)
9 ounce Boursin Cheese

In large sauté pan, melt butter and sweat shallots until soft. Add garlic and cook till light brown, then add mushrooms. Cook until soft and season with salt and pepper, then refrigerate. Butter five layers of Phyllo dough and place approximately 1/3 of the mushroom filling down the center and spread approximately three ounces Boursin cheese on top of the filling. Roll up in a log fashion. Butter or egg wash the top and bake in 375° oven for 30 minutes. Repeat until finished with the mushroom filling. Slice two inches wide and serve.