Ricotta, 3 Mushroom & Spinach Strudel |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I made this as one course of my Christmas Eve smorgaasbord. It looks beautiful but is a bit bland for my taste - Next time I make them I will add 1 tsp chili flakes. Perfect for a buffet. If serving this as a side dish !/2 roll per person is generous Each roll may also be cut into 8 pieces to serve as appetizers. The recipe is from a Safeway pamphlet. Ingredients:
1 1/2 tablespoons butter |
2 shallots, peeled and thinly sliced |
1 1/2 cups cremini mushrooms, thinly sliced (small brown ones) |
1 1/2 cups portabella mushrooms, gills removed,thinly sliced |
1 cup shiitake mushroom, thinly sliced |
1 cup washed torn spinach |
2 tablespoons cognac or 2 tablespoons white wine |
2/3 cup ricotta cheese (recipe recommends tre stella ricotta) |
4 tablespoons breadcrumbs |
5 sage leaves, thinly sliced |
salt |
pepper |
4 sheets phyllo dough |
1/4 cup butter, melted |
Directions:
1. Pre heat oven to 400F.
2. Melt 1 1/2 tbsp butter in a fry pan saute the shallots for 3 minutes, add all the mushrooms and cook until browned.
3. Add spinach cook 1 minute.
4. Remove mushroom mixture from the pan.
5. Deglaze the pan with the cognac- 1 minute then add the Ricotta, breadcrumbs& sage Season to taste- mix well.
6. Combine with the mushroom mixture.
7. Lay out 1 sheet of Phyllo dough, paint well with the butter.
8. Place 1/4 of the mushroom mixture on the buttered sheet, spread evenly over the surface, leave the edges free.
9. Roll once, fold in ends toward the center and continue rolling to make a cylinder.
10. Repeat for the 3 remaining sheets.
11. Place the strudels on a non stick baking sheet and bake for 12-15 minutes-let stand for a few minutes before serving.
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