If you like mushrooms, here’s a little dish that will make you love them. If you love them already, then get ready to absolutely adore them, as I think this dish really highlights their earthy, savory flavor. I discovered it many years ago at what was then Dallas’ best brew pub, the Routh Street Brewery. Their mushroom strudel was my favorite appetizer, and after they closed their doors, I resolved to try to make it at home. After years of this, I’ve come close, but I still haven’t precisely duplicated that tasty tart that Routh Street produced. Oh well, I’ve just got to keep trying.
2 Tablespoons butter
1/4 cup olive oil
1 large shallot, minced
2 cloves garlic, minced
1½ - 2 pounds assorted wild mushrooms, such as Shitakes, oysters, morels, etc, chopped
teaspoon balsamic vinegar
teaspoon worcestershire sauce
Salt and white pepper, to taste
8 Tablespoons mixed minced fresh thyme, tarragon, parsley and chives
1 large egg
Frozen Phyllo Dough, thawed
1/4 cup melted butter
Melt the 2 tablespoons butter with the olive oil in a large pan over medium-low heat. Add the shallot and garlic and saute until soft, 2 to 3 minutes. Chop the mushrooms to a fairly rough consistency, as below:
(Ed. It's called a White Beech Mushroom) But the point is, any blend of four or more wild mushrooms will make for a tasty strudel.
Add the mushrooms and raise heat to medium. Season with the paprika, salt and pepper, and cook, stirring occasionally. Stir in six tablespoons of the herb mixture and the balsamic vinegar and worcestershire.
Preheat oven to 400 degrees and grease a baking sheet.
Spread a sheet of phyllo dough on a work surface, fold it in half. Working quickly, spread some of the melted butter on it and sprinkle a few of the remaining herbs onto this. Place a large spoonful of the mushroom mixture at one end of the dough, and fold over in a triangle.
Next, crack the egg into a small bowl and blend the white and yolk together. Use a basting brush and coat the outside of each strudel with the egg wash. Bake until golden brown all over, around 12-15 minutes.
Voila, beautifully baked Strudels