Wild mushroom and Goat Cheese Strudel
Serves 10

1 oz   butter, unsalted
2 oz   shallots, minced
3/4 oz garlic cloves (about 5,) minced
1 lb    wild mushroom, diced*
3 1/2 fluid oz  white wine
2 oz   goat cheese
2 TBSP mixed herbs, fresh, chopped
6 phyllo sheets
14 fluid oz of sauce, heated**

Heat one-half of butter.  Add shallots and garlic and sweat until translucent.  Add mushrooms and continue to sweat until the liquor released by the mushrooms has cooked away.  Add white wine and continue to cook until the mixture is fairly dry.  Remove from heat and cool completely over an ice bath or by spreading out on a sheet pan.  Add goat cheese and mixed herbs to the mushroom filling once it is thoroughly chilled.  

Prepare the strudel; stack three sheets of phyllo dough and brush or spray them with half of the remaining butter.  Mound half of the mushroom filling along the long edge of the dough.  Roll the strudel up tightly.  Repeat the sequence to prepare the second strudel.  Score the tops of each strudel to indicate cutting lines for portions.  Bake strudel at 350 degrees until golden brown (about 10 minutes.)  Slice carefully.

Pool the heated sauce on a heated plate, slice strudel and garnish as desired.  See suggestions below.

*Wild mushrooms will vary in availability, according to the season.  If none are to be found in your area, prepare the recipe with domestic mushrooms.  If desired, add some reconstituted dried mushrooms (such as cepes, porcini or shitake,) along with the liquid used to reconstitute them, while preparing the filling.

**Heat fond de veau lie (about 1 1/2 fluid oz per order) and add chopped fresh herbs (sage, tarragon, chives, marjoram) as available and /or a small amount (1 tsp) of fortified wine (Madeira, port, marsala or sherry.).

This appetizer may be garnished with fluted mushroom caps that have been lightly sautéed and a teaspoon (5 grams) of sour cream or fromage blanc.

Catering to your Tastes, Pottstown, Pa  610-326-4787