Wednesday, November 24, 2010

Wild Mushroom Strudels with balsamic reduction

One of the many benefits to having a husband who works in the woods all day is that he has become very educated to the local wild mushrooms that are abundant in our very moist climate. For three quarters of the year our plates are graced with many dishes featuring the delicious and FREE bounty.  Tonight's selection was an experiment of sorts which none the less, turned out beautifully.  Tonight I used some fresh Chantrelles, (thanks honey)  and some baby portabellas I had in the fridge. I'd say it was about 10 baby bellas and 5-7 good sized chantrelles, in all honesty ANY mushroom is delicious in this even the white button ones. So lets get started shall we?

Mushroom Strudel with balsamic reduction-
 1 package puff pastry (2 sheets)
 Fresh mushrooms
 1-2 shallots
 1 clove carlic chopped or a good amount of garlic salt
 1/4 c.Marsala wine to deglaze the pan ( I didn't have any so instead I added some chardonnay and brandy, and  I actually think it turned out better)
 salt and pepper to taste
 Swiss, or gryuere, or goat cheese (pick one. Tonight I had swiss so that's what I used)
 1/2 c. Balsamic Vinegar

pre-heat oven to 375 degrees

Remove puff pastry and thaw according to the directions on the package. Clean and trim mushrooms and Sautee in large heavy bottomed pan with shallots. To avoid  over crowding the pan, and getting crappy soggy mushrooms I add just a little at a time with the butter and sautee, then push to one side of the pan. Continue to add, cook and push until all of the mushrooms have browned and look delicious. Add the chopped garlic and wine and cook until the wine has all cooked off. Remove from heat.
note the pile of mushrooms pushed to the side and the cooking ones in the center of the pan

All the wine is cooked off and it's ready to go

Unfold puff pastry and lay out on cutting board. I cut each sheet in half so I have 2 long rectangles per sheet. lay on cheese on and then add mushrooms, place everything towards one of the ends instead of the very center so it will fold over nicely . fold the pastry over the mushrooms and cheese and pinch edges with a fork. brush with milk or egg wash and dash with salt and pepper.  take a sharp knife and make a few slashes on the tops so the steam can escape. Bake until golden brown.

all ready to jump in the oven

While the strudel is baking add the balsamic vinegar to the empty, but not washed out, pan you cooked the mushrooms in and cook until thickened and reduced by about half.
Plate the individual strudels with a little fresh baby spinach and drizzle the entire plate with the balsamic reduction. Serve with an smile and dazzle your guests! Enjoy!

looking lovely and ready to be devoured

This can also be made into 1 large strudel and then served as an equally impressive appetizer.

Peace-es of flaky puff pastry!

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