Shiitake Mushroom Strudel
- 2 shallots chopped
- 1/2 cup white wine
- 1/2 pound shiitake mushrooms
- 1/2 pound oyster mushrooms sliced
- 1 3/4 cup heavy cream
- 1/2 teaspoon fresh thyme
- 1/4 teaspoon freshly-cracked black pepper
- 1 egg beaten
- 12 puff pastry squares - (4" ea)
- Chopped parsley
Peel and dice shallots and place in pan with sliced mushrooms, adding 1/2 cup wine heat to boil and evaporate all liquid. Add heavy cream and thyme, then cracked black pepper. Simmer until liquid is reduced by half. Refrigerate for 3 hours, or until cream solidifies.
Lay puff pastry squares on table and place 1 teaspoon of mushroom filling in the center of each. Brush edges with egg and fold to form triangle. Seal by pressing edges with fork. Then brush entire surface with egg.
Bake at 425 degrees until golden brown, about 8 to 10 minutes. Heat remaining mushroom cream sauce and pour equal amounts on to each plate. Top with parsley.
This recipe yields ?? servings.
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