Balsamic: Mushroom and Goat Cheese Strudel with Balsamic Syrup

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Mushroom and Goat Cheese Strudel with Balsamic Syrup

 

2 tablespoons plus 6 teaspoons olive oil

1/2 cup thinly sliced shallots

4 garlic cloves, minced

1 pound mushrooms, chopped

1/4 cup Sherry wine vinegar

1/3 cup dry Sherry

2 tablespoons finely chopped fresh parsley

3 fresh phyllo pastry sheets or frozen & thawed (use six sheets to make a

thicker crust)

1/2 cup crumbled soft fresh goat cheese, (such as Montrachet)

1/2 cup balsamic vinegar

1 tablespoon molasses, mild-flavored light

 

 

 

 

 

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add shallots and

garlic; sauté 4 minutes. Increase heat to high. Add mushrooms; sauté until

tender and golden, about 15 minutes. Add Sherry wine vinegar, then Sherry; boil

until almost all liquid evaporates, about 6 minutes. Season with salt and

pepper. Cool. Mix in 2 tablespoons parsley.

 

Place 1 phyllo sheet on work surface. Brush with 2 teaspoons oil. Top with

second phyllo sheet; brush with 2 teaspoons oil. Top with third phyllo sheet.

Sprinkle cheese along 1 long side of phyllo, 1 inch in from edge. Spoon mushroom

mixture over cheese. Fold short ends over. Starting at long filled side, roll

phyllo up tightly. Place seam side down on baking sheet. Brush with remaining 2

teaspoons oil. Using long sharp knife, score top of strudel through phyllo,

making 8 evenly spaced cuts. (Can be prepared 4 hours ahead. Cover; chill.)

 

Preheat oven to 375°F. Bake strudel until golden brown, about 50 minutes.

 

Meanwhile, boil balsamic vinegar and molasses in heavy small saucepan over

medium heat until reduced to 2 1/2 tablespoons, about 10 minutes. Cool.

 

Using serrated knife, cut hot strudel at score marks into 8 rounds. Drizzle

balsamic syrup onto each of 4 plates. Place 2 slices of strudel over syrup on

each plate.

 

Serves 4

 

Author: Matt's in the Market, Seattle, Washington

Source: Bon Appetite, Oct 1999

Formatted by Chupa Babi: 06.05.08

 

ChupaNote: I've made this with frozen puff pastry when I've been outh of phyllo.

Works fine. I like to use the 1/2 mixed exotic mushroms with 1/2 white button

mushrooms or portobellos; whatevers least expensive at the farmers market. I

also add 1 t. red pepper flakes with the shallots and garlic cooking in oil.

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