Mushroom and Spinach Strudel
Instructions:
- 2 cups button mushrooms
- 2 cups oyster mushrooms
- 2 cups cremini mushrooms
- 2 cups shiitake mushrooms
- 4 cups spinach
- 1 cup olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1/2 cup parsley, sliced
- 1/2 cup oregano, chopped
- 1 tbsp. lemon juice, or juice from half a lemon
- 1 tsp. lemon zest, or zest from half a lemon
- 4 oz. aged white cheddar cheese, grated
- 4 oz. goat’s cheese, crumbled
- salt and pepper to taste
- Strudel Dough
- 1/4 cup unsalted butter, melted
- 1 cup white bread crumbs
- 1 large egg
- 1/2 cup whole milk
- Preheat the oven to 350ËšF.
- Prepare the mushrooms by carefully cleaning then slicing into 1/4-inch pieces. Wash the spinach in cold running water to remove any grit or sand that clings to the leaves. Pat dry with paper towels.
- In a large frying pan over high heat, heat the oil. Add mushrooms and onion and sauté until onion is golden brown.
- Add the garlic and sauté until translucent. Stir in the spinach and herbs and remove from heat. Let the mixture cool, then fold in lemon juice, zest, cheeses, and bread crumbs. Season with salt and pepper.
- Roll the pastry out to a rectangle 12†x 24†and 1/8†thick.
- Brush with melted butter and spread with the mushroom mixture leaving about 1/2 inch of pastry around the edges for sealing. Roll forward tightly and place on a baking sheet lined with parchment paper.
- Whisk together egg and milk, then brush onto rolled pastry. Bake for 20 minutes, or until pastry is golden brown.
- Let cool to room temperature before cutting. Serve with Aioli Dip.