Taste of Life: Mushroom Strudel with Goat Cheese Serves 6 Appetizer PortionsIngredients cup olive oil 2 lbs. mushrooms, thinly sliced 2 tablespoons shallots, finely chopped 1 tablespoon garlic, finely chopped cup dry sherry cup goat cheese (6 oz.), at room temperature 1 tablespoon chives, minced 1 tablespoon thyme, chopped 1 tablespoon kosher salt 1 teaspoon black pepper 5-6 phyllo dough sheets 1 stick butter, melted cup sour creamProcedure- Heat 1 tablespoon of the olive oil in a large saut pan over medium-high heat. - Saut the mushrooms in small batches, cooking them until they turn golden brown, and then remove them, and set aside.- In the same pan, saut the shallots and garlic until soft, about 3-5 minutes. Add back the sauted mushrooms.- Reduce the heat to medium, and deglaze the pan with sherry. - Add any reserved mushroom juice, and cook until the liquid reduces, about 5-7 minutes. - Transfer the mushroom mixture to a medium bowl, and cool to room temperature. - Mix in the goat cheese, chives and thyme, and season with salt and pepper.- Remove the phyllo dough from the box, and keep the sheets covered with plastic wrap and a damp cloth to prevent drying. - For each strudel, brush 1 sheet of phyllo dough with butter. Repeat to build 5 or 6 layers.- Spread the filling over the top sheet of phyllo, and roll tightly starting on the long side to form a log. Place the strudel seam side down on a cookie sheet. - Brush the top of the strudel with melted butter. Repeat all previous steps if there is enough dough and filling; the strudel will freeze nicely unbaked. - Bake at 375 degrees until golden brown and crisp, about 30-35 minutes. - Slice the strudel into six appetizer portions. - Serve with a dollop of sour cream.
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