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cookbook_challengeGoat Cheese & Mushroom Strudel (Puff Pastry or Phyllo Dough)
Recipe is from Craft Beering.
Ingredients:
2 tbsp butter + more for brushing the dough*
2 garlic cloves, chopped
18-20 oz mushrooms (cremini recommended)
1 tsp fresh thyme leaves (or ½ tsp dried)
1 tbsp fresh chopped parsley
2 tsp flour
1tsp salt (or to taste)
½ tsp pepper (or to taste)
6 oz goat cheese
2 sheets puff pastry (or 24 -30 phyllo sheets, about 5-6 ounces, or 1 recipe strudel dough)
Instructions:
1. Clean and trim the mushrooms and chop as finely as you'd like. Over medium heat melt 2 tbsp butter and saute the mushrooms with the garlic and thyme. Once most of the mushroom moisture has been released and evaporated add the chopped parsley, the flour and season with salt and pepper. Stir and cook for another minute or two. Remove from the stove and let cool down a bit. Fold in the goat cheese.
2. Preheat the oven to 350 F. Melt the rest of the butter. Line a baking sheet with parchment paper.
3. Spread out the puff pastry onto a clean surface and brush each of the two sheets with a bit of melted butter. (If using phyllo, start with 3 sheets, brush and so on until you have 2 separate piles comprised of 12 to 15 phyllo sheets each.)
4. Divide the filling and spread it over each sheet of dough. Leave a little room at the ends. Fold the short end inward and roll along the longer side. Brush seam with butter, place seam side down onto baking sheet. Generously brush with butter.
5. Bake for 20 to 25 minutes, until the surface is deep gold color. Allow to cool down for 5 minutes before slicing.
* You will need from 4 to 10 tbsp of extra butter melted. 4 if using puff pastry, about 6 if making your own strudel dough and about 10 if using phyllo.
This was extremely tasty, but I did have some problems with this one. To start, it says prep time: 10 minutes, cook time: 35 minutes, for a total of 45 minutes. It took me two hours from start until I got it in the oven, but that could be just a me problem.
Substitutions: I added more garlic, mostly because when I pulled off two cloves from the bulb, they ended up being many more than that each. I ended up with 24 ounces of button mushrooms and only 4 oz of goat cheese, because that was what was available.
I went the puff pastry route, which is why the strudel dough recipe is not here.
It was a lot of fun watching the mushrooms cook down.
At one point, I did have to track down the picture version of the instructions because how they wanted you to fold it was not clear to me. Apparently, they want you to fold it like a burrito.
They also neglected to mention cutting vents in the top like you do for pie, which I did do, but it still should have been in the instructions.
My oven must also not have been hot enough, because after 35 minutes in the oven, it had still not reached a “deep gold color” but it was cooked enough to eat and we did, after letting it cool for 5 minutes.
Recipe is from Craft Beering.
Ingredients:
2 tbsp butter + more for brushing the dough*
2 garlic cloves, chopped
18-20 oz mushrooms (cremini recommended)
1 tsp fresh thyme leaves (or ½ tsp dried)
1 tbsp fresh chopped parsley
2 tsp flour
1tsp salt (or to taste)
½ tsp pepper (or to taste)
6 oz goat cheese
2 sheets puff pastry (or 24 -30 phyllo sheets, about 5-6 ounces, or 1 recipe strudel dough)
Instructions:
1. Clean and trim the mushrooms and chop as finely as you'd like. Over medium heat melt 2 tbsp butter and saute the mushrooms with the garlic and thyme. Once most of the mushroom moisture has been released and evaporated add the chopped parsley, the flour and season with salt and pepper. Stir and cook for another minute or two. Remove from the stove and let cool down a bit. Fold in the goat cheese.
2. Preheat the oven to 350 F. Melt the rest of the butter. Line a baking sheet with parchment paper.
3. Spread out the puff pastry onto a clean surface and brush each of the two sheets with a bit of melted butter. (If using phyllo, start with 3 sheets, brush and so on until you have 2 separate piles comprised of 12 to 15 phyllo sheets each.)
4. Divide the filling and spread it over each sheet of dough. Leave a little room at the ends. Fold the short end inward and roll along the longer side. Brush seam with butter, place seam side down onto baking sheet. Generously brush with butter.
5. Bake for 20 to 25 minutes, until the surface is deep gold color. Allow to cool down for 5 minutes before slicing.
* You will need from 4 to 10 tbsp of extra butter melted. 4 if using puff pastry, about 6 if making your own strudel dough and about 10 if using phyllo.
This was extremely tasty, but I did have some problems with this one. To start, it says prep time: 10 minutes, cook time: 35 minutes, for a total of 45 minutes. It took me two hours from start until I got it in the oven, but that could be just a me problem.
Substitutions: I added more garlic, mostly because when I pulled off two cloves from the bulb, they ended up being many more than that each. I ended up with 24 ounces of button mushrooms and only 4 oz of goat cheese, because that was what was available.
I went the puff pastry route, which is why the strudel dough recipe is not here.
It was a lot of fun watching the mushrooms cook down.
At one point, I did have to track down the picture version of the instructions because how they wanted you to fold it was not clear to me. Apparently, they want you to fold it like a burrito.
They also neglected to mention cutting vents in the top like you do for pie, which I did do, but it still should have been in the instructions.
My oven must also not have been hot enough, because after 35 minutes in the oven, it had still not reached a “deep gold color” but it was cooked enough to eat and we did, after letting it cool for 5 minutes.
