WILD MUSHROOM STRUDEL
Steps:
- For the mushrooms: Preheat oven to 350 degrees F.
- Stir together cremini and oyster mushrooms, sherry, oil, thyme, dill and some salt and pepper in a roasting pan, then roast for 10 minutes. Allow to cool. Remove and discard herb stems.
- For the filling: Sweat carrots, fennel, onions and celery in oil in a heavy-bottomed pot over medium-low heat until soft. Turn off heat and add goat cheese to melt. Transfer to a half-sheet pan to cool.
- For the strudel: Preheat the oven to 350 degrees F. Line 3 sheet pans with parchment and spray with nonstick spray. (Each strudel must be rolled and baked on its own sheet pan.)
- Mix mushrooms together with the veggies in a large bowl.
- Lay each sheet of pastry on a lined sheet pan.
- Brush the border of each pastry with egg wash, then sprinkle panko in a line down the center of the pastry. Spoon a third of the filling in a line on top of the panko, then sprinkle more panko on top to absorb excess liquid.
- Roll up tightly (like a burrito) and lay seam-side down. Brush with egg wash and sprinkle with dill, salt and pepper. Repeat with remaining pastry and filling.
- Bake for 10 minutes, then switch and rotate the sheet pans and bake until golden brown, about 10 minutes more. Cool, then cut into 1/2-inch slices.
ARUGULA PESTO
To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious amounts of other herbs or greens not destined for pasta. They aren't called pestos, yet that's what they are - all made by grinding herbs and other ingredients to a paste, then thinning out and enriching with oil. This dish is inspired by one found in southern Italy. This sauce, like other forms of pesto, is all pungent with garlic. In addition to serving this vibrant pesto with pasta, it can be used with grains - risottos made with rice, barley, or wheat - and as a topping for tomatoes. It's great on its own, spooned onto a thick slice of country bread. Don't use a sharp olive oil with this, or it will overwhelm the arugula.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Time 10m
Yield Makes about 2/3 cup
Number Of Ingredients 6
Steps:
- Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 67 grams, Carbohydrate 8 grams, Fat 86 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 511 milligrams, Sugar 2 grams
MUSHROOM MELT WITH PARSLEY PESTO, KALE AND ARUGULA
A vegetarian sandwich that is light on the melt and generous with the greens. This vegetarian sandwich can be made in the oven, a toaster or in a panini grill. I use the toaster.
Provided by Martha Rose Shulman
Categories lunch, weekday, sandwiches, main course
Time 10m
Number Of Ingredients 6
Steps:
- Spread the bottom slice of bread with parsley pesto. Top with the sautéed mushrooms and top the mushrooms with the kale. Lay the cheese over the kale. Place both slices of bread in a toaster oven and toast until the cheese melts, about 3 minutes. Remove from the toaster oven, top the melted cheese with the arugula, place the top slice of bread on top, press down hard, cut the sandwich in half, and serve.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 255 milligrams, Sugar 1 gram
WILD MUSHROOM STRUDEL
Provided by Molly O'Neill
Categories appetizer
Time 1h45m
Yield 4 first-course servings
Number Of Ingredients 12
Steps:
- Clean the mushrooms and slice any large ones into pieces no larger than of an inch. In a large skillet over medium heat, heat the oil and add the mushrooms, onion and garlic. Season with salt and pepper and cook, stirring frequently, until the mushrooms have released all their liquid and are lightly browned, 10 to 12 minutes.
- Add the wine and thyme and cook until the wine has evaporated. Remove from the heat and transfer the mushrooms to a bowl. When the mushrooms are cool, stir in the cheese, parsley and 3 tablespoons of the bread crumbs. Set aside.
- Preheat the oven to 350 degrees. On a work surface, brush one of the sheets of phyllo with melted butter and dust with the remaining crumbs. Top with the second piece of phyllo and brush again with butter. Spoon the mushroom mixture down the short end of the phyllo, leaving it about 2 inches from the edge. Fold the dough over the edge and continue rolling, encasing the filling in the phyllo.
- Brush the strudel with more butter and lightly butter a baking sheet. Carefully transfer the strudel to the sheet and bake until golden brown and crispy, 30 to 35 minutes.
- Remove the strudel from the oven and allow to cool 5 minutes. Trim the ends if they are overly browned and frayed. Slice the strudel and serve with field greens dressed with a tart vinaigrette.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 417 milligrams, Sugar 2 grams, TransFat 0 grams
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