Mushroom And Chevre Strudel With Madeira Glaze
Yield: 1 each Strudel, 4-6 ServingsIngredients:
1 oz. Butter 1/2 tsp. Shallots, minced 1/4 tsp. Garlic minced 1 cup Shittake mushrooms, medium dice 1 cup Oyster mushrooms, medium dice 1 cup Portobella mushrooms. meduim dice 1 cup Medium domestic mushrooms, medium dice 2 oz. Brandy 2 oz. Dry white wine 1 tsp. Fresh parsley, chopped fine 1/2 tsp. Fresh tarragon, chopped pinch Ground nutmeg squeeze Lemon juice 3 oz. Goat cheese 1 tblspn. Pinenuts, toasted 5 each Phyllo dough sheets 1/4 cup Melted butter as needed Chef Larry’s Madeira sauce (recipe follows) 1 tbsp. Crème Fraiche or sour creamMethod:
Melt butter in sauté pan over medium heat. Add shallots and garlic, sauté until translucent. Add mushrooms and sauté until tender. Stir in parsley, tarragon and nutmeg. Deglaze with brandy and white wine; reduce until "sec" or dry. Season with squeeze of fresh lemon, salt and fresh ground black pepper. Cool to room temperature. Transfer mushroom mixture to a mixing bowl; add goat cheese and pinenuts. Mix thoroughly. Brush each sheet of phyllo dough with melted butter and place one on top of another. Place mushroom goat cheese mixture in the center of the pastry. Roll to enclose, leaving ends to fold under. Brush strudel with melted butter. Bake in preheated oven at 375 degrees for 10 minutes or until golden brown. For service, allow to cool slightly at room temperature and slice with a serrated knife. Pool Madeira sauce on plates and “spider web” with Crème Fraiche or sour cream.Off set strudel near sauce and serve.Chef Larry's Madeira GlazeYield: 1 cupIngredients:
1 tsp. Butter 1/2 tsp. Shallots, minced 1/4 tsp. Garlic, minced 1 each Fresh thyme sprig 3 oz. Madeira wine 1 cup Demi-glace or brown sauce to taste Salt to taste Fresh ground black pepperMethod:
Melt butter in a small saucepan over medium heat. Add shallots and garlic. Saute until translucent, do not brown. Add thyme sprig. Deglaze with Madeira and reduce liquid by 1/2. Stir in demi-glace and bring to a simmer. Reduce heat. Simmer for 5 minutes over low heat. Season with salt and fresh ground black pepper. Serve with Chef Larry' Wild Mushroom Strudel.
1 oz. Butter 1/2 tsp. Shallots, minced 1/4 tsp. Garlic minced 1 cup Shittake mushrooms, medium dice 1 cup Oyster mushrooms, medium dice 1 cup Portobella mushrooms. meduim dice 1 cup Medium domestic mushrooms, medium dice 2 oz. Brandy 2 oz. Dry white wine 1 tsp. Fresh parsley, chopped fine 1/2 tsp. Fresh tarragon, chopped pinch Ground nutmeg squeeze Lemon juice 3 oz. Goat cheese 1 tblspn. Pinenuts, toasted 5 each Phyllo dough sheets 1/4 cup Melted butter as needed Chef Larry’s Madeira sauce (recipe follows) 1 tbsp. Crème Fraiche or sour creamMethod:
Melt butter in sauté pan over medium heat. Add shallots and garlic, sauté until translucent. Add mushrooms and sauté until tender. Stir in parsley, tarragon and nutmeg. Deglaze with brandy and white wine; reduce until "sec" or dry. Season with squeeze of fresh lemon, salt and fresh ground black pepper. Cool to room temperature. Transfer mushroom mixture to a mixing bowl; add goat cheese and pinenuts. Mix thoroughly. Brush each sheet of phyllo dough with melted butter and place one on top of another. Place mushroom goat cheese mixture in the center of the pastry. Roll to enclose, leaving ends to fold under. Brush strudel with melted butter. Bake in preheated oven at 375 degrees for 10 minutes or until golden brown. For service, allow to cool slightly at room temperature and slice with a serrated knife. Pool Madeira sauce on plates and “spider web” with Crème Fraiche or sour cream.Off set strudel near sauce and serve.Chef Larry's Madeira GlazeYield: 1 cupIngredients:
1 tsp. Butter 1/2 tsp. Shallots, minced 1/4 tsp. Garlic, minced 1 each Fresh thyme sprig 3 oz. Madeira wine 1 cup Demi-glace or brown sauce to taste Salt to taste Fresh ground black pepperMethod:
Melt butter in a small saucepan over medium heat. Add shallots and garlic. Saute until translucent, do not brown. Add thyme sprig. Deglaze with Madeira and reduce liquid by 1/2. Stir in demi-glace and bring to a simmer. Reduce heat. Simmer for 5 minutes over low heat. Season with salt and fresh ground black pepper. Serve with Chef Larry' Wild Mushroom Strudel.
