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Mushroom and Goat Cheese Strudel




Source of Recipe


Website: Vancouver Women


Recipe Link: http://www.vancouverwomen.com/archives/recipes

List of Ingredients




2 small shallots
1 clove garlic
2 tsp olive oil
1 1/2 pounds mushrooms (oyster, button, portobello, etc)
2 Tbsp dried porcini mushrooms -- soaked in 1/4 cup hot water
4 oz goat cheese
1/4 cup Italian parsley -- chopped
2 tsp fresh thyme -- chopped
6 sheets phyllo dough
2 Tbsp olive oil or melted butter

Recipe



Heat a large skillet over medium high heat and add the 2 tsp olive oil, shallots and garlic.

Saute about 3 minutes until the shallots are beginning to soften.

Add the mushrooms and saute over high heat about 5 minutes until the mushrooms are tender and most of the liquid has evaporated. Remove from the heat.

Squeeze out the soaked porcini and add them, along with the parsley, thyme, and salt and pepper to taste.

Stir in the goat cheese and correct seasoning if necessary.

Preheat oven to 375 F.

Working with three sheets of phyllo at a time, brush each sheet lightly with olive oil or melted butter and stack another sheet on top.

Repeat; you should have 3 sheets stacked together.

Spread half of the mushroom filling in a 3" wide strip down the length of the phyllo stack, leaving a 1" border at each end.

Fold in the ends, then fold over one side and roll the strudel lengthwise into a long roll.

Transfer to an oiled baking sheet and repeat with the remaining three sheets of phyllo and mushroom filling.

Bake the strudel in the preheated oven for 20-25 minutes, until golden and hot.