[CHRISTMAS-RECIPE] Crispy Mushroom Strudel with Fresh Herb Cream Sauce and Cranberries

Crispy Mushroom Strudel with Fresh Herb Cream Sauce and Cranberries


Ingredients for Filling:

2 oz Unsalted Butter
1 lb Mixed Fresh Mushrooms - Sliced (Oyster, Portobello, Shiitake, Button, Gremini)
4 Fresh Garlic Cloves - Minced
1 Small Yellow Onion - Diced
Salt & Pepper to Taste
2 oz Plain Bread Crumbs
2 Tablespoons Fresh Chives - Chopped
2 oz Chardonnay White Wine

Ingredients for Dough:

2 oz Unsalted Butter - Melted
5 Sheets Phyllo Dough
1 Egg

Ingredients for Sauce:

8 oz Low Sodium Chicken Stock
6 oz Chardonnay White Wine
1 Shallot Onion - Sliced
8 oz Heavy Cream
2 Tablespoons Mixed Chopped Herbs (Parsley, Chives, Rosemary, Basil, Thyme)

Garnish:

4 Tablespoons Sliced Cranberries
1 Tablespoon Unsalted Butter

Preparation:

Heat medium size saute pan, add butter and onions and cook for one minute. Add garlic and mushrooms and saute for about three minutes. Deglaze pan with white wine and season with salt and pepper. Transfer mushrooms into a mixing bowl and let the mushrooms cool off.
Add chives, breadcrumbs and chives and mix everything very well.
Lay out a kitchen towel and place first sheet of Phyllo dough on it. Brush the sheet with melted butter then place the next layer of Phyllo dough and repeat the first step until the last sheet of dough is placed.
Spread mushroom mixture along the longer side of the sheet - about 2 inches wide. Take the towel and start rolling the Strudel.
Transfer Strudel to a greased baking sheet pan, brush with beaten egg and bake in 350 degree preheated oven for 20 minutes.
Put chicken stock, Chardonnay wine and shallot into a saucepot and bring mixture to a boil on high heat. Turn the heat to medium and let the liquid reduce (cool down) to about 5 oz.
Add the heavy cream and let the sauce reduce to half.
Strain the sauce through a fine sieve.
Taste the sauce and season with salt and pepper.
Add the fresh chopped herbs.
Heat cranberries with butter in a small saute pan.

To assemble strudel, pour sauce on the center of the plate, sprinkle cranberries across the sauce and place a two inch slice of Strudel in the middle of the plate. Garnish with fresh Thyme.
Sauteed baby spinach or root vegetable julienne accompany this appetizer very well.

* Your own soul is nourished when you are kind; it is destroyed when you are cruel *

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