- 32
Ingredients
- 32 PIECES
- Brushing the phyllo layers with duck or goose fat lends an authentic flavor; butter also works perfectly well.
- 10 g (about 1/2 oz) dried porcini (1/2 cup)
- 1/2 cup boiling-hot water
- 1/2 lb fresh white mushrooms, trimmed and halved lengthwise
- 1/4 cup finely chopped shallots (about 2 large)
- 2 tablespoons unsalted butter
- 1/4 cup dry white wine
- 2 tablespoons finely chopped flat-leaf parsley
- 4 (17- by 12-inch) phyllo sheets, thawed if frozen
- 2 tablespoons rendered duck or goose fat or unsalted butter, melted
- Truffle oil for brushing (optional)
Preparation
Step 1
Soak porcini in boiling-hot water in a small bowl until softened, about 10 minutes.
Lift out porcini and squeeze excess liquid back into bowl. Rinse porcini well to remove any grit.
Strain soaking liquid through a sieve lined with a dampened paper towel into another bowl and reserve.
Pulse porcini and white mushrooms in a food processor until finely chopped (but not minced).
Cook shallots in butter in a large heavy skillet over medium heat, stirring, until beginning to soften, about 1 minute.
Add mushrooms, reserved soaking liquid, wine, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, until liquid has evaporated, about 8 minutes.
Stir in parsley, then spread filling on a plate and chill, uncovered, until cold, about 10 minutes.
Preheat oven to 425F with rack in middle.
While filling chills, put stack of phyllo sheets on a work surface and cut in half crosswise, then stack halves and cover with plastic wrap.
Remove 1 phyllo sheet from stack (keep remaining sheets covered) and arrange with a long side nearest you, then lightly brush with some duck fat.
Top with another phyllo sheet and brush with fat.
Spread about one fourth of mushroom filling in a narrow strip along edge nearest you to within 1/4 inch of each end, then roll up phyllo tightly around filling, leaving ends open.
Transfer roll, seam side down, to a baking sheet and make 3 more rolls in same manner, transferring to baking sheet.
Bake until golden brown, 12 to 14 minutes.
Cool slightly on baking sheet on a rack, then brush length of each roll with a very thin line of truffle oil (if using) with tip of a cotton swab.
Gently cut each roll crosswise into 8 pieces with serrated knife.
Serve strudel warm or at room temperature.
COOKS NOTES:
Mushroom filling can be made 2 days ahead and chilled (covered once cool).
Strudels can be assembled (but not baked) 1 day ahead and chilled, or 2 weeks ahead and frozen, wrapped well in plastic wrap.
Bake (do not thaw first) in a preheated 350F oven 20 minutes.