Mushroom Strudel III

Mushroom Strudel III
Mushroom Strudel III

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    pounds fresh white button mushrooms

  • 1/2

    pound fresh shiitake mushrooms

  • 1

    pound smoked sausage

  • 2

    tablespoons garlic minced

  • 4

    tablespoons shallots minced

  • 2

    tablespoons Creole seasoning

  • 3

    green onions thinly sliced

  • 4

    tablespoons thinly-sliced fresh basil

  • 6

    filo leaves

  • 3

    ounces olive oil

  • CREOLE SAUCE:

  • 1

    small onion

  • 2

    celery stalks

  • 1

    green pepper

  • 1

    bunch parsley

  • 2

    tablespoons shallots

  • 2

    tablespoons olive

  • 2

    teaspoons minced garlic

  • 1

    tablespoon white wine

  • 4

    plum tomatoes chopped

  • 1

    tablespoon Creole seasoning

  • Tabasco sauce to taste

  • Worcestershire sauce to taste

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    tablespoon butter

  • 2

    green onions finely chopped

Directions

Remove skin from sausage. Chop coarse; render fat. Reserve meat. In same pan, saute mushrooms, garlic, shallots. Season; fold in onions and basil. Set aside to cool with reserved sausage. Preheat oven to 425 degrees. To assemble strudle: Lay out 2 filo leaves; brush lightly with oil. Cover with 2 additional filo leaves; brush lightly with oil. cover with remaining leaves. Spread mushroom mixture evenly over filo; roll up carefully lengthwise, sealing with oil. Place on parchment lined sheet; bake for 12 to 16 minutes or until golden brown. Allow to rest 2 or 3 minutes before slicing into 1-inch slices. Serve 2 slices per person on a pool of pureed Creole Sauce. To prepare Creole Sauce: Rough cut onion, celery, green pepper, parsley, and shallots. Saute in 2 tablespoons olive oil with minced garlic until onions are transparent. Deglaze with white wine. Add chopped tomatoes. Cook for 5 to 10 minutes. Season with Creole seasoning, Tabasco and Worcestershire sauce, salt and pepper to taste. Puree in food processor. Strain back into pan; re-season; mount with butter. Fold in chopped green onions. This recipe yields 6 servings.

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