Mushroom Strudel with Braised Shallots ....

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Mushroom Strudel with Braised Shallots and French Lentils, with a Port

Demi-Glaze

 

Mushroom Strudel Filling:

1 1/2 ounce garlic, chopped fine

2 tablespoons soy butter

6 ounces shiitake mushrooms, sliced

3 ounces porcini mushrooms, sliced

2 ounces button mushrooms, sliced

1 each portobello mushrooms, sliced

1 cup Marsala

1/2 teaspoon salt

1 fresh thyme sprig

 

Mushroom Strudel Filling: In large saute pan sweat garlic in butter. Add

mushrooms and saute briefly. Deglaze with Marsala and add all remaining

ingredients. Cook on low heat until all liquid has evaporated. Remove thyme

stems and chill mushroom mixture.

 

Braised Shallots:

16 whole peeled shallots

2 ounces soy butter

4 ounces white wine

4 ounces Beef Broth(Mckays Beef Style seasoning)

1/4 teaspoon salt

1 tablespoon sugar

 

Braised Shallots: Preheat oven to 350 degrees F.

 

In large saute pan, caramelize shallots in butter. Deglaze with white wine

and Beef Broth. Add all remaining ingredients. Cover the pan, place in the

oven, and cook until shallots are tender, about 15 to 20 minutes. Remove

from oven and keep hot.

 

Sauce: Port Wine Demi-Glaze:

3 cups Beef Broth(Mckays Beef Style seasoning)

2 cups Port

1 thyme sprig

 

Sauce: Place all ingredients in saucepan and reduce by half.

 

French Lentils:

1 ounce French lentils

2 cups chicken stock (Mckays Chicken Style seasoning)

 

 

Lentils: Place both ingredients in a saucepan, bring to a boil, and then

simmer on medium heat until lentils are tender.

 

Strudel:

8 sheets phyllo dough (halved width-wise, to make 16 sheets)

2 ounces melted soy butter

 

Preheat oven to 350 degrees F.

 

Lay phyllo out on a flat surface (4 sheets per strudel). Brush one side of

each sheet with melted butter and layer together.

 

Place 3 ounces of strudel mix in center of dough, leaving one inch of

uncovered dough on either end. Fold over edges and roll to form a strudel.

Repeat with remaining ingredients.

 

Bake in 350 degree F oven for 10 to 15 minutes, or until brown. Remove from

oven and cut through middle of strudel on bias.

 

Cover plate with 6 ounces of sauce. Place 4 braised shallots in center of

plate, stack strudel on top of shallots, and garnish with French lentils.

 

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Difficulty: Expert

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

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