September 26, 2009 Cookin' with Costa: Mushroom Strudel Play video

(TV Diner) - Chef Josh Duda of Simon Pearce in Quechee, Vermont, has made the trip to our TV Diner kitchen at The Viking Center.

He's got something exotic on the menu that's perfect for mushroom lovers! Get this recipe and more by clicking here!

Restaurant: Simon Pearce

Mushroom Strudel - With Chèvre and White-Truffle Vinaigrette

Chef Josh Duda

serves 6 as an appetizer or 4 as a main course

Note: This mushroom mixture is used for the filling and the vinaigrette.

2 shallots, finely sliced

2 cloves garlic, minced

2 tablespoons unsalted

1 pound blend of mushrooms

¼ cup dry sherry.

1 tablespoon fresh thyme

1 tablespoon minced fresh flat-leaf parsley

½ teaspoon salt and ¼ teaspoon pepper

4 ounces chèvre

Directions: . Wipe clean and coarsely chop the mushrooms. In a sauté pan over medium-high heat, melt the butter.

Add the shallots and garlic and sauté the mixture for 2 minutes.

Add the mushrooms to the mixture and sauté for 2 more minutes.

Add the sherry.

Cook the mixture for about 6 minutes, or until all the liquid is absorbed.

Season the mushrooms with thyme, parsley, salt, and black pepper.

Place the mixture on a parchment-lined sheet tray to cool, reserving ¾ cup of mushrooms for the vinaigrette.

Once the mushrooms have cooled, add the chèvre, and stir gently to combine.

4 sheets

2 tablespoons unsalted butter, melted

To prepare the strudel, place parchment paper on a work surface.

Place one piece of phyllo dough on the parchment.

Using a pastry brush, brush the dough with the butter.

Repeat this procedure until there are four layers of buttered phyllo dough.

Place the mushroom and chèvre mixture at the longer end of the dough.

Using parchment paper, press the strudel and roll the mixture into a tight, round log.

Place the strudel on a parchment-lined sheet tray.

Brush the strudel with butter.

Refrigerate the strudel for approximately 20 minutes.

Preheat oven to 425°

Once the strudel is chilled, cut it into portions, slicing on the diagonal.

Bake the strudel on a parchment-lined tray for 20 minutes, or until the strudel is crispy and golden brown.

To make the white-truffle vinaigrette,

Place the reserved mushroom mixture and ½ cup hot water in a blender. blend

Add 1 tablespoon white-truffle oil with the blender at a low speed, and slowly stream in the ½ cup olive oil. Add salt and pepper to taste.

Extra vinaigrette can be saved for later use.

Garnish with field greens and roasted tomatoes.