March 23, 2004
From the desk of Jane Galt:Mushroom Strudel
2 medium onions, chopped fine
3/4 stick (6 tablespoons) unsalted butter
1 1/2 pounds mushrooms, chopped fine
2 small red bell peppers, chopped fine
1/3 cup cream sherry (such as Harvey's Bristol Cream)
1/2 cup packed fresh parsley leaves, washed, spun dry, and minced
3 tablespoons fine dry bread crumbs
a 17 1/4-ounce package frozen puff pastry sheets (2 pastry sheets), thawed
In a 12-inch heavy skillet cook onions in butter over moderately low heat, stirring occasionally, until softened. Stir in mushrooms and bell peppers and cook over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and mixture begins to brown. This takes aproximately forever, although luckily, it is a low-intensity activity; I churned out a cheesecake and two kinds of canape-stuffing while this was going. Add sherry and cook, stirring, until liquid is evaporated.
In a bowl stir together mushroom mixture, parsley, bread crumbs, and salt and pepper to taste and cool, uncovered.
Preheat oven to 400°F. (NOTE: if you want to make these ahead, simply stick them on a cookie sheet after you've put them together, cover well with foil, and freeze. I froze the ones served at the party for a week, then pulled them out and popped them into the oven at 400°F the evening of the party. They came out fine--not a morsel survived, and several people asked for the recipe.)
On a lightly floured surface roll out 1 pastry sheet into a 14- by 10-inch rectangle. Halve rectangle lengthwise with a long sharp knife and spread about half of mushroom filling on 1 half, leaving a 1-inch border all around. Put remaining pastry half on top of filling. Crimp edges of dough together with fork tines and cut several slits in strudel with a small sharp knife. Carefully transfer with 2 spatulas to a large baking sheet, leaving room for second strudel. Make another one in same manner with remaining pastry sheet and filling.
Put in middle of oven and reduce temperature to 375°F. Bake until golden, about 35 minutes. Pastries may be made 1 day ahead, cooled completely on a rack, and chilled, wrapped in foil. Reheat, uncovered, on a baking sheet in a preheated 375°F. oven until hot, about 6 minutes. With a serrated knife cut into 3/4-inch slices.
Posted by Jane Galt at March 23, 2004 05:27 PM | TrackBack | Technorati inbound links