Photography by Rob Fiocca
Food Styling by Carol Dundar
Prop Styling by Felice Morsillo
First published in Wish September 2005
Parboil* Bring potatoes to a boil in a large pot of cold, salted water. Reduce heat and cook for 5 minutes. Drain and set aside.
Clarified Butter** Bring butter to a boil, reduce heat to medium, and skim foam from the top. Water and milk solids will separate to bottom of pan, leaving a gold liquid to cook with on top.
Deglaze*** Add a small amount of liquid to a hot pan after foods have been cooked and stir to loosen browned bits.
food
Wild Mushroom & Potato Strudel
No harm done making this dish ahead of time - it actually benefits from chilling before baking. Serve with salad or steamed spinach
Ingredients (Makes 6 servings)
| 2 | Yukon Gold potatoes, peeled and cut into 1/4-inch cubes, parboiled* |
| 2 | tablespoons unsalted butter |
| 2 | tablespoons olive oil |
| 1 | cup finely diced onion |
| 1 | clove garlic, minced |
| 3 | cups sliced button mushrooms |
| 2 | cup sliced shiitake mushrooms |
| 2 | tablespoons white wine |
| 6 | ounces goat cheese, crumbled |
| 2 | tablespoons finely chopped fresh oregano |
| 2 | tablespoons finely chopped fresh thyme |
| 2 | tablespoons finely chopped fresh Italian parsley |
| 1 | package phyllo dough, defrosted |
| 1/2 | cup melted clarified butter** |
Instructions
- Melt 1 tablespoon butter with 1 tablespoon olive oil in a large saute pan over medium heat. Cook onion and garlic until soft, then add button mushrooms and saute until lightly browned. Add this mixture to the parboiled potatoes.
- Melt remaining butter and olive oil in the same saute pan and cook shiitake mushrooms until golden. Add shiitakes to potato mixture. Deglaze*** saute pan with white wine and add to potato-mushroom mixture. Gently mix in goat cheese and herbs. Season with salt and pepper.
- Preheat oven to 400 F.
- Lay one sheet of phyllo on a clean, dry surface and brush with a small amount of clarified butter*. Continue layering with two more sheets of phyllo, brushing each side with clarified butter.
- Place mushroom mixture over the lower third of the phyllo layers. Roll up the strudel, tucking in the sides to seal-in the mixture, and place on a parchment-lined baking tray. Brush the outside of the strudel with clarified butter and refrigerate for 30 minutes.
- Bake for 20 minutes, rotate tray and lower heat to 350 F, and bake for 20 more minutes until golden brown.
Nutritional information
Nutrients per serving: 382 calories, 30 g fat, 7 g protein, 24 g carb, 4 g fibre. High source of fibre. Excellent source of vitamin D, pantothenic acid, riboflavin and zinc.
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