Servings:
serves two Servings
Ingredients
- 1/2 ounce shallots
- 1/4 ounce garlic
- 6 ounce mushrooms
- 1 1/2 ounce goat cheese
- 1 ounce madeira wine
- 1/2 tablespoon fresh chives
- 4 tablespoon phyllo dough
- 1 ounce butter
- 1 bunch watercress
- 4 bunch mushroom caps
Preparation
Baking Directions:
1.To work with phyllo dough, allow it to thaw under refrigeration.
2. Sauté shallots and garlic in a little bit of butter.
3.Add mushrooms and sweat.
4.Add wine, and cook until almost dry.
5.Remove from heat, put mixture into a bowl and cool.
Chill in refrigerator for 30-45 minutes.
6.Add goat cheese and chives to mushroom mixture.
7.Layer four sheets of phyllo, brushing melted butter between each sheet.
8.Add half of the mushroom mixture to the phyllo, roll up and brush once more with butter.
Repeat with remaining phyllo and filling.
9.Bake strudels on sheet pan at 400 degrees until golden brown.
10.Slice and serve with sautéed mushroom caps and watercress.
