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GreenChef David Anderson | Mushroom Strudel

Posted By David Anderson On July 16, 2010 @ 12:00 am In Full Recipe List,GreenChef Videos,GreenChefs Videos / Food Show,Recipes / Main Courses,Recipes / Vegan | 1 Comment

Mushroom Strudel with Braised Root Vegetables
by Dave Anderson, Owner and Executive Chef of Madeleine Bistro.

Serves about 2 to 4 people

For the Mushroom Strudel:

2 boxes Whole Wheat Filo

1 Shallots, minced

6 pounds Wild Mushrooms (mixed)

Salt and Black Pepper, to taste

½ pound Walnuts, toasted and choppes

a few sprigs Fresh thyme, chopped

Step 1 Mince the mushrooms in a food processor (do not puree). Heat the olive oil in a medium saucepan. Add the shallots and weat until translucent. Add the mushrooms, season with salt and pepper and sweat, stirring often, until most of the water has cooked out of the mushrooms and evaporated. Allow the mushroom mixture to cool to room temperature, then stir in the walnuts and thyme. Season to taste with salt and pepper.

Step 2 Lay out one piece of filo dough on a cutting board. Brush the top of the filo with olive oil and place another piece of filo on top. Brush that piece of filo with olive oil. Repeat until there are five pieces of filo stacked on top of each other. Spread the mushroom mixture on the filo and roll the filo. Slice the strudel into a dozen pieces and lay out on a sheet pan lined with parchment paper. Bake in a 350 degree oven until the filo is brown and crispy, approximately 20 minutes.


Braised Root Vegetables:

For the Vegetable Stock:

4 quarts Spanish Onions, rough chop

2 quarts Carrots, rough chop

2 quarts Celery, rough chop

1 Tbsp Olive Oil

4 Bay Leaves

2 Tbsp Garlic

1 bunch Parsley

a few sprigs Fresh Thyme

Salt and Black Pepper, to taste

Water to cover

Heat the olive oil in a large stockpot over medium heat. Add the onions, carrots and celery. Sweat until the vegetables are soft. Add the garlic and sweat a few minutes more. Add the water, thyme, parsley and bay leaves. Bring the water to a boil, then simmer for one hour. Strain the stock,discarding the vegetables.

For the Braised Root Vegetables:

1 quart Celery Root, small dice

1 quart Russet Potatoes, small dice

1 quart Butternut Squash, small dice

1 quart Turnips, small dice

4 Tbsp Olive Oil

Salt and Black Pepper, to taste

Heat 1 tablespoon olive oil in a cast iron skillet over medium heat. Add the celery root and cook, stirring often, for a few minutes. Add stock, a little at a time. Cook the celery root until the stock is completely absorbed, then add a little more. Cook until the celery root is tender. Season to taste.

Repeat the celery root procedure with the potatoes, butternut squash and turnips. Mix all of the braised vegetables together.


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