Recipe from The Berghoff Family Cookbook by Carlyn Berghoff with Nancy Ross Ryan/Andrews McMeel, 2007.
|2 tablespoons canola oil||2 large eggs, beaten|
|1/3 cup chopped white onion||1 cup dry bread crumbs|
|1/3 cup chopped celery||1 cup thinly sliced scallions|
|4 cups sliced portabello mushrooms (12 ounces)||2 tablespoons chopped fresh basil|
|3 cups coarsely ground white button mushrooms (9 ounces)||4 sheets frozen phyllo dough, defrosted (see Note)|
|2 1/2 cups sliced shiitake mushroom caps (71/2 ounces)||1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, melted|
|4 tablespoons (1/2 stick) butter||2 cups shredded Monterey Jack cheese (1/2 pound)|
|1/4 cup all-purpose flour||Oregano or other green herb, for garnish|
|1 cup Madeira||Edible uncooked mushrooms, for garnish|
|2/3 cup chicken broth|
MAKE THE FILLING: In a large skillet, heat the oil, add the onions and celery, and sauté over medium heat for 3 minutes. Add all the mushrooms and sauté for 5 more minutes, stirring often. Stir in the 4 tablespoons of butter until it is melted, and then add the flour; mix until the mushrooms are well cooked, about 3 minutes. Do not allow to burn. Stir in wine and let simmer for 5 minutes. Then add the stock and simmer for 10 minutes more, stirring often.
Remove from the heat. Cool to room temperature, cover, and refrigerate. When cold, mix in the eggs, bread crumbs, scallions, and basil. Adjust the seasonings. This recipe makes approximately 5 cups of filling.
Preheat the oven to 350°F.
ASSEMBLE THE STRUDEL; On a clean, flat surface, lay out one sheet of phyllo dough and brush with the melted butter. Place another sheet on top and brush with the melted butter. Repeat this process with the remaining two sheets of phyllo, saving some butter for the top of the strudel. Spoon the mushroom filling lengthwise down center of the stacked phyllo sheets and sprinkle evenly with the cheese. Roll up securely and place the strudel roll, seam side down, on a baking sheet. Seal the ends tightly by crimping together. Brush the top of the roll with melted butter and bake for 30 to 35 minutes, or until golden brown and heated through. Remove from the oven and let stand for 15 minutes before slicing. Slice the phyllo roll into eight thick slices. Serve warm or at room temperature. Garnish with green herbs and/or edible uncooked mushrooms.
Frozen phyllo is widely available in 1-pound boxes. Three common sizes are 12 by 17 inches (usually twenty-eight sheets of phyllo per pound); 14 by 18 inches (twenty sheets per pound); and 9 by 14 inches (forty sheets per pound). Defrost the phyllo in its box in the refrigerator for 8 hours. When working with phyllo, always keep the sheets not being used well covered with a clean, damp kitchen towel, to prevent them from drying out.
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