Filed Under: bake, englishscottish, Side, side-dish, Under 20 Mins, vegetable, Vegetables

Wild Mushroom & Potato Strudel

No harm done making this dish ahead of time - it actually benefits from chilling before baking. Serve with salad or steamed spinach

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April 8th, 2012

Food Styling by Carol Dundar
Prop Styling by Felice Morsillo

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Parboil* Bring potatoes to a boil in a large pot of cold, salted water. Reduce heat and cook for 5 minutes. Drain and set aside.
Clarified Butter** Bring butter to a boil, reduce heat to medium, and skim foam from the top. Water and milk solids will separate to bottom of pan, leaving a gold liquid to cook with on top.
Deglaze*** Add a small amount of liquid to a hot pan after foods have been cooked and stir to loosen browned bits.
Servings
6
Prep Time
40 minutes
Cook Time
40 minutes
Ingredients
  • 2 Yukon Gold potatoes, peeled and cut into 1/4-inch cubes, parboiled*
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 cup finely diced onion
  • 1 clove garlic, minced
  • 3 cups sliced button mushrooms
  • 2 cups sliced shiitake mushrooms
  • 2 tablespoons white wine
  • 6 ounces goat cheese, crumbled
  • 2 tablespoons finely chopped fresh oregano
  • 2 tablespoons finely chopped fresh thyme
  • 2 tablespoons finely chopped fresh Italian parsley
  • 1 package phyllo dough, defrosted
  • 1/2 cups melted clarified butter**
    • Directions
  • 1.

    Melt 1 tablespoon butter with 1 tablespoon olive oil in a large saute pan over medium heat. Cook onion and garlic until soft, then add button mushrooms and saute until lightly browned. Add this mixture to the parboiled potatoes.

  • 2.

    Melt remaining butter and olive oil in the same saute pan and cook shiitake mushrooms until golden. Add shiitakes to potato mixture. Deglaze*** saute pan with white wine and add to potato-mushroom mixture. Gently mix in goat cheese and herbs. Season with salt and pepper.

  • 3.

    Working with phyllo

  • 4.

    Preheat oven to 400°F

  • 5.

    Lay one sheet of phyllo on a clean, dry surface and brush with a small amount of clarified butter*. Continue layering with two more sheets of phyllo, brushing each side with clarified butter.

  • 6.

    Place mushroom mixture over the lower third of the phyllo layers. Roll up the strudel, tucking in the sides to seal-in the mixture, and place on a parchment-lined baking tray. Brush the outside of the strudel with clarified butter and refrigerate for 30 minutes.

  • 7.

    Bake for 20 minutes, rotate tray and lower heat to 350°F, and bake for 20 more minutes until golden brown.

    • Nutrients Per Serving
    382 calories, 30 g fat, 7 g protein, 24 g carb, 4 g fibre. High source of fibre. Excellent source of vitamin D, pantothenic acid, riboflavin and zinc.
    Wild Mushroom & Potato Strudel
    Photography by Rob Fiocca
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