by Antonio Carluccio
from The Complete Mushroom Book
(Rizzoli, 2003)
Serves 4
Having lived for a couple of years in Vienna, I knew strudel only as an excellent dessert, filled with apples, pears, or sour cherries, or with a paste of poppy seeds. The idea of making it savory, with a mushroom filling, is new for me, and here it is. When feeling lazy, I use bought phyllo pastry, but if you are a skillful maker of the original strudel pastry, feel free!
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| convert | Ingredients | |
| FOR THE STRUDEL | ||
| 12 sheets | phyllo pastry | |
| 1/2 stick | butter, melted | |
| 1 | egg, beaten | |
| FOR THE FILLING | ||
| 1 pound | mixed, fresh wild and cultivated mushrooms (cleaned weight) | |
| 1 medium | onion, minced | |
| 3 tablespoons | butter | |
| Lots of freshly grated nutmeg | ||
| 1 tablespoon | dry sherry | |
| 1 tablespoon | all-purpose flour | |
| Leaves from 1 sprig marjoram | ||
| 4 tablespoons | freshly grated Parmesan | |
| Salt and pepper to taste | ||
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MAKE
THE STRUDEL
1. Preheat the oven to 400°F (200°C).
2. Take 3 sheets of phyllo at a time from their package; keep the remaining sheets tightly wrapped. Brush 1 sheet on both sides with melted butter, then place it on top of another sheet, and cover with a third. Repeat 3 times, to make 4 stacks of triple-layer phyllo. Cover with a damp cloth while you prepare the filling.
MAKE THE FILLING
1. Make sure the mushrooms are dust- and sand-free, wash if necessary
(it rarely is), and trim if need be. Cook the onion in the butter and,
when soft, add the mushrooms with the nutmeg. Sauté for 3 to 4
minutes. Add the sherry and evaporate the alcohol by cooking over low
heat for 2 to 3 minutes. Stir in the flour, marjoram, and some salt and
pepper, and let cool. The mixture will be moist.
2. Grease a baking sheet with butter and lay one of the 4 stacks of phyllo on it. Brush the edges with beaten egg. Put one-fourth of the mushroom mixture on the center of the phyllo and add 1 tablespoon Parmesan. Fold in the sides, then fold over and over into a neat parcel. Brush with beaten egg, turn over so that the seam is on the bottom, and brush with egg again. Repeat to make 3 more strudels.
3. Bake in the preheated oven for 15 minutes. Serve warm.
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