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Ricotta, 3 Mushroom & Spinach Strudel Recipe

December 8th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/2tablespoonsbutter
  2. 2shallots, peeled and thinly sliced
  3. 1 1/2cupscremini mushrooms, thinly sliced(small brown ones)
  4. 1 1/2cupsportabella mushrooms, gills removed,thinly sliced
  5. 1cupshiitake mushrooms, thinly sliced
  6. 1cup washed tornspinach
  7. 2tablespoonscognacor white wine
  8. 2/3cupricotta cheese(recipe recommends Tre Stella Ricotta)
  9. 4tablespoonsbreadcrumbs
  10. 5sage leaves, thinly sliced
  11. salt
  12. pepper
  13. 4sheetsphyllo dough
  14. 1/4cupbutter, melted

DIRECTIONS

  1. Pre heat oven to 400F.
  2. Melt 1 1/2 tbsp butter in a fry pan saute the shallots for 3 minutes, add all the mushrooms and cook until browned.
  3. Add spinach cook 1 minute.
  4. Remove mushroom mixture from the pan.
  5. Deglaze the pan with the cognac- 1 minute then add the Ricotta, breadcrumbs& sage Season to taste- mix well.
  6. Combine with the mushroom mixture.
  7. Lay out 1 sheet of Phyllo dough, paint well with the butter.
  8. Place 1/4 of the mushroom mixture on the buttered sheet, spread evenly over the surface, leave the edges free.
  9. Roll once, fold in ends toward the center and continue rolling to make a cylinder.
  10. Repeat for the 3 remaining sheets.
  11. Place the strudels on a non stick baking sheet and bake for 12-15 minutes-let stand for a few minutes before serving.

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