Goat Cheese Mushroom Strudel
INGREDIENTS
With or without cheese, this strudel will please the most discriminating palate.
2 Tbsp high oleic sunflower oil or extra-virgin olive oil
4 large garlic cloves, chopped
6 oz shallots, diced (1 cup)
1⁄2 lb fresh shiitake mushrooms, sliced (3 cups)
1⁄2 lb white button mushrooms, sliced
1⁄2 lb fresh crimini mushrooms, sliced
1⁄2 tsp sea salt
1⁄3 cup chopped parsley
1 package natural puff pastry dough, defrosted
1 Tbsp extra-virgin olive oil for brushing dough
6 oz soft goat cheese
Parchment paper
PREPARATION
Heat a large, heavy skillet. Add 2 Tbsp oil, garlic and shallots. Sauté for 5 minutes and add mushrooms. Sauté for 5 to 10 minutes until mushrooms are tender. Add sea salt and mix in parsley. Transfer to a large plate or bowl for 30 minutes to cool. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Unroll puff pastry. Place on parchment paper. Next, spread 3 oz of goat cheese on the puff pastry dough, starting 2 inches from the shorter side. Then, spread half of the sautéed mushroom mixture over the cheese. Roll the strudel like sushi into a tight roll and brush with oil. Repeat the process to make another strudel with the remaining dough, goat cheese and mushroom mixture. Bake for 30 minutes until golden and crisp. Remove from oven. Let cool for 5 minutes before cutting. Serve immediately.
