Exotic Mushroom Strudel
Description
Submitted by: Simon Pearce Restaurant
Ingredients
At a glance
Restaurant Recipes
Lunch Entree
Dinner Entree
Please note that many of these recipes are for large quantities and may need to be adjusted to suit smaller serving sizes.
For the Exotic Mushrooms:
This mixture is used for both the filling and the vinaigrette
1 ½ # Exotic Mushrooms - shiitake, oyster, cremini and portobello - pick, clean and rough chopped
1 Cup Shallots - Fine Sliced
½ Cup Garlic - Minced
¼ # Unsalted Butter
½ Cup Sherry
1/8 Cup Sherry Vinegar
1/4 Bunch Fresh Thyme - -Minced
1/4 Bunch Fresh Curly Parsley Minced
2T Salt
2T Black Pepper
For the Strudel:
For each pound of mushroom filling add one 3oz log of chevre, gently crumbled.
3 sheets filo dough
4oz unsalted butter - melted
For the White Truffle Vinaigrette:
¾ Cup Mushroom Mixture
¾ Cup Water
1/16 cup Truffle Oil
½ Cup Olive Oil
½ T Salt
¼ T Black Pepper
For the Parsley Oil:
¼ Bunch Flat Leaf (blanched)
¼ Cup Olive Oil
¼ Cup Water
¼ T Salt
For the Oven Roasted Tomatoes:
3 Roma Tomatoes
2T Olive Oil
2T Fresh Thyme (picked and fine chopped)
Salt and Fresh Cracked Black Pepper
For the Exotic Mushrooms:
This mixture is used for both the filling and the vinaigrette
1 ½ # Exotic Mushrooms - shiitake, oyster, cremini and portobello - pick, clean and rough chopped
1 Cup Shallots - Fine Sliced
½ Cup Garlic - Minced
¼ # Unsalted Butter
½ Cup Sherry
1/8 Cup Sherry Vinegar
1/4 Bunch Fresh Thyme - -Minced
1/4 Bunch Fresh Curly Parsley Minced
2T Salt
2T Black Pepper
For the Strudel:
For each pound of mushroom filling add one 3oz log of chevre, gently crumbled.
3 sheets filo dough
4oz unsalted butter - melted
For the White Truffle Vinaigrette:
¾ Cup Mushroom Mixture
¾ Cup Water
1/16 cup Truffle Oil
½ Cup Olive Oil
½ T Salt
¼ T Black Pepper
For the Parsley Oil:
¼ Bunch Flat Leaf (blanched)
¼ Cup Olive Oil
¼ Cup Water
¼ T Salt
For the Oven Roasted Tomatoes:
3 Roma Tomatoes
2T Olive Oil
2T Fresh Thyme (picked and fine chopped)
Salt and Fresh Cracked Black Pepper
Methods/steps
For the Exotic Mushrooms:
Melt the butter in a large brazier over medium heat.
Add the shallots and garlic and sweat the mixture out for 2 minutes stirring frequently.
Add the mushrooms and sweat the mixture out for another 2 minutes stirring frequently.
Add the sherry and sherry vinegar. Cook the mixture until all of the liquid is absorbed, about 10 minutes.
Season the mushrooms with parsley, thyme, salt and black pepper. Place the mixture on a parchment lined sheet tray to cool. Then place the sauce into a storage container with initials, label and date.
For the Strudel:
Place parchment paper on work surface.
Place 1 piece of the filo dough on the parchment, brush the dough with the butter.
Repeat this procedure until there are three layers of buttered filo.
Place 16 ounces of the mushroom chevre mixture at the bottom of the filo dough.
Using the parchment paper to press on the strudel roll the mixture into a tight log.
Place the log on a parchment lined sheet tray.
Brush the log with butter.
Place the strudel into the cooler to chill for at least an hour.
Once the strudel is chilled portion the logs into 6 portions cut on the bias.
For the White Truffle Vinaigrette:
Place the mushroom mixture, water, salt and black pepper in the blender.
Combine the mixture, at a slow speed stream in the olive and truffle oil.
For the Parsley Oil:
Place the blanched parsley into the blender.
Add the olive oil and puree.
Add the water and puree until vibrant green.
Season the oil with salt.
For the Oven Roasted Tomatoes:
Remove the stem ends from the Roma tomatoes.
Cut the tomatoes in half lengthwise. Place in to a mixing bowl.
Toss the tomatoes in the olive oil, thyme, salt and cracked black pepper.
Place the tomatoes on a parchment lined sheet tray.
Place the sheet tray in a 200-degree oven for 4 hours. Remove the tomatoes from the oven and chill.
For The Set Up:
Bake the strudel at 350 degree for 10 minutes.
The strudel needs to by crispy golden brown.
Place 2 oz of vinaigrette on a Simon Pearce 10” plate.
Drizzle the parsley oil around the vinaigrette.
Place a small bed of frisée slightly off center of the plate.
Place one oven roasted tomato on the frisée.
Place the strudel on the oven tomato.
Melt the butter in a large brazier over medium heat.
Add the shallots and garlic and sweat the mixture out for 2 minutes stirring frequently.
Add the mushrooms and sweat the mixture out for another 2 minutes stirring frequently.
Add the sherry and sherry vinegar. Cook the mixture until all of the liquid is absorbed, about 10 minutes.
Season the mushrooms with parsley, thyme, salt and black pepper. Place the mixture on a parchment lined sheet tray to cool. Then place the sauce into a storage container with initials, label and date.
For the Strudel:
Place parchment paper on work surface.
Place 1 piece of the filo dough on the parchment, brush the dough with the butter.
Repeat this procedure until there are three layers of buttered filo.
Place 16 ounces of the mushroom chevre mixture at the bottom of the filo dough.
Using the parchment paper to press on the strudel roll the mixture into a tight log.
Place the log on a parchment lined sheet tray.
Brush the log with butter.
Place the strudel into the cooler to chill for at least an hour.
Once the strudel is chilled portion the logs into 6 portions cut on the bias.
For the White Truffle Vinaigrette:
Place the mushroom mixture, water, salt and black pepper in the blender.
Combine the mixture, at a slow speed stream in the olive and truffle oil.
For the Parsley Oil:
Place the blanched parsley into the blender.
Add the olive oil and puree.
Add the water and puree until vibrant green.
Season the oil with salt.
For the Oven Roasted Tomatoes:
Remove the stem ends from the Roma tomatoes.
Cut the tomatoes in half lengthwise. Place in to a mixing bowl.
Toss the tomatoes in the olive oil, thyme, salt and cracked black pepper.
Place the tomatoes on a parchment lined sheet tray.
Place the sheet tray in a 200-degree oven for 4 hours. Remove the tomatoes from the oven and chill.
For The Set Up:
Bake the strudel at 350 degree for 10 minutes.
The strudel needs to by crispy golden brown.
Place 2 oz of vinaigrette on a Simon Pearce 10” plate.
Drizzle the parsley oil around the vinaigrette.
Place a small bed of frisée slightly off center of the plate.
Place one oven roasted tomato on the frisée.
Place the strudel on the oven tomato.
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