Wild mushroom strudel
This follows my general rule of “if you’re trying to impress, use phyllo dough or puff pastry, because people who haven’t worked with it think it’s hard and it’s not”.
The basic strudel is really easy – saute a handful of shallots and a chopped garlic clove in 2 tbsp butter until they turn clear. Add 1 cup chopped mixed mushrooms* and 3 tbsp white wine. Cook until they’re cooked through – 8-10 minutes. Cool. Mix 1/4 cup crumbled goat cheese and whatever fresh chopped herbs you have on hand (I like parsley**). This is your filling. Thaw phyllo dough according to the directions on the package (it comes frozen). You’ll need 3 sheets. Lay out 1 sheet, brush with melted butter. Lay another sheet on top of it, and brush with melted butter. Repeat with the third sheet. (So now you have a stack of three sheets, with melted butter on each layer). Put the filling in the middle, and roll it up like a burrito. Brush the entire outside, top and bottom, with melted butter. Lay it seam side down on a pan or baking sheet with sides (not a perfectly flat sheet), seam down. Cut a diamond pattern into the top with parallel diagonal cuts (use a sharp knife, otherwise you’ll tear the dough). Bake at 400 for 20 minutes or so, until golden brown. Slice and serve.
* Whatever mushrooms you can find. Definitely choose cremini over white button. Shitake adds some nice chewy texture.
** Parsley is ALWAYS ALWAYS ALWAYS flat Italian parsley, not the crinkly stuff.
