YIELD: 10-12 servings
1 sheet puff pastry
4 oz. butter
1 Tbsp. canola oil
4 large shallots, minced
2 ribs celery, minced
2 small carrots, minced<
2 lbs. shiitake mushrooms, ½” dice
1 lb. baby bella mushrooms, ½” dice (reserve stems for demi glaze)
1 lb. button mushrooms, ½” dice
3 Tbsps. garlic, minced
1 Tbsp. fresh thyme, minced
½ cup dry sherry
½ cup Parmesan cheese, crumbled
2 eggs, beaten
salt and pepper, to taste
1. Pull puff pastry from freezer and place on board covered with flour.
2. In a large rondeau pot heat butter and oil, add minced shallots, celery and carrot. Cook until translucent, about 5 minutes.
3. Add diced mushrooms and cook for about 20 minutes until the mushrooms have released all their liquid.
4. Add the chopped garlic, herbs and sherry. Continue to cook for 2-3 minutes.
5. Cool the mushroom mixture completely. Add the cheeses and egg and mix thoroughly. Adjust seasoning.
6. Roll out puff pastry on a floured surface until double in size.
7. Position pastry lengthwise in front of you and place the mushroom mixture onto the lower third of the rectangle, leaving 1-2 inches of clean pastry on the bottom.
8. Gently pick up and fold over the excess puff pastry on the bottom of the sheet over the top of the mushroom mixture and then roll entire pastry away from you, folding the sides as you roll to enclose the mushroom filling.
9. Wet the remaining two inches of dough slightly to seal the end.
10.Gently pick up and place on sheet pan that has been sprayed with canola oil. Cut two slits on top of strudel to vent.
11.Place in preheated 325°F oven for 20 minutes.
12.After 20 minutes, brush entire strudel with egg wash and return to oven. Continue to cook for another 20-25 minutes, or until strudel is golden brown. Let strudel sit for 15-20 minutes before slicing. Use mushroom demi glace to plate (see recipe, below)
Mushroom Demi Glace
1 carrot, large dice
3 stalks celery, large dice
2 onions, not peeled, quartered
reserved stems from shiitake and portabella mushrooms, about 3 cups
¼ cup canola oil
10 cups strong vegetable stock
2 sprigs each, rosemary and thyme
2 cups heavy cream (optional)
1 oz. chives, minced, for garnish
1. Toss the celery, carrot and mushroom stems and onions with oil and salt. Roast in a 400°F oven until well browned.
2. Heat up vegetable stock and add the browned veggies and herbs. Reduce heat and simmer for 2-3 hours or until liquid has reduced by half. Strain stock and return to clean pot and heat.
3. Chicken sauce with roux. Simmer sauce for 30 minutes, adjusting seasoning as it cooks.
4. Add cream and serve with strudel (sliced into 1.5 inch). Garnish with chopped chives.
Photo: The Mushroom Council Recipe: Scott Iwanicki, executive chef, the Ethel Walker School, Simsbury, CT