wild mushroom and spinach strudel
Source of Recipe
From Mark Mollentine, executive chef, Governor's Meeting --House and Catering, Shawnee
Recipe Introduction
Governor's Meeting House wild mushroom and spinach strudel
List of Ingredients
Makes 6 servings
16 ounces button mushrooms
2 ounces dried mushrooms (any type or blend), rehydrated and drained
1/2 large white onion
3 tablespoons olive oil, divided
5 ounces frozen chopped spinach, thawed and well-drained
1/8 teaspoon dried thyme leaves
1/4 teaspoon dried marjoram leaves
Salt and pepper, to taste
4 sheets phyllo dough
Recipe
Clean button mushrooms by wiping them with a moist towel. Finely dice
mushrooms and onion. Pour 1 tablespoon olive oil into a 10-inch skillet and
heat over medium heat. Add mushrooms, onion and spinach and saute until the
moisture has evaporated, about 15 minutes. Remove from heat and add thyme,
marjoram, salt and pepper. Let cool to room temperature.
Preheat oven to 350 degrees. Place two sheets of phyllo on top of each
other. Brush with oil and cut in half crosswise. On top of one of the
halves, thinly spread 1/3 of the mushroom mixture. Place remaining half of
phyllo sheets on top of mushrooms and again spread 1/3 of the mushroom
mixture on top of this. Stack, cut and lightly oil remaining 2 sheets of
phyllo. Place phyllo on stack, then spread remaining 1/3 of mushroom mixture
on top of stack and end with phyllo.
Lightly oil the bottom of a shallow, rectangular baking pan and place the
strudel into the pan. Bake about 30 minutes or until golden brown. Let cool
slightly, then slice into 6 servings.
Per serving: 130 calories (47 percent from fat), 7 grams total fat (1 gram
saturated), no cholesterol, 15 grams carbohydrates, 3 grams protein, 45
milligrams sodium, 3 grams dietary fiber.
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