WILD MUSHROOM STRUDEL WITH ARUGULA PESTO
Categories Garlic Herb Mushroom Tomato Bake Sauté Vegetarian Fall Phyllo/Puff Pastry Dough Bon Appétit
Yield Serves 6 as a first-course
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add shallots, tomatoes, garlic, basil, 2 teaspoons thyme and rosemary; sauté 2 minutes. Add mushrooms; sauté until very tender, about 15 minutes. Remove from heat. Season with salt and pepper. Cool.
- Preheat oven to 400°F. Butter baking sheet. Melt 3 tablespoons butter in small saucepan. Place kitchen towel on work surface. Top with 1 phyllo sheet (keep remaining phyllo sheets covered with plastic wrap and damp towel). Brush with melted butter. Top with phyllo sheet; brush with butter. Sprinkle with 1/2 teaspoon thyme. Repeat layering with 2 more phyllo sheets, brushing with butter and sprinkling with remaining 1/2 teaspoon thyme. Top with another phyllo sheet; brush with butter.
- Starting 1 1/2 inches in from 1 long side and 2 inches in from each short side, spoon mushroom mixture onto phyllo in 2 1/2-inch-diameter log parallel to long sides. Fold short sides over filling; brush folded edges with butter. Using towel as aid and starting on long side nearer filling, roll up strudel jelly-roll style. Using spatula, transfer strudel to prepared baking sheet, seam side down. Brush strudel with butter. Freeze 5 minutes.
- Bake strudel until golden brown, about 15 minutes. Cut strudel into slices. Serve with Arugula Pesto.
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Yousuf Malik
[email protected]This recipe was a disaster! The strudel dough was too thick and the filling was dry and tasteless. I would not recommend this recipe to anyone.
Bailey Scott
[email protected]The arugula pesto was a nice touch, but I found the filling to be a bit bland. I think I would add some more herbs and spices next time.
roshan Thebe
[email protected]The wild mushroom strudel was a bit more challenging to make than I expected, but it was worth the effort. The finished product was delicious and my guests raved about it.
Patti Stair
[email protected]I made this strudel for my family and it was a hit! The flavors were amazing and the strudel was cooked perfectly. I will definitely be making this again.
Omaru Banja Tejan-sie
[email protected]This recipe combines earthy wild mushrooms with bright arugula pesto for a truly flavorful strudel. The pastry is flaky and golden brown, while the filling is rich and savory. I highly recommend this dish for a special occasion or a gourmet dinner pa