Recipe of the Week: Mushroom And Vegetable Phyllo Strudel With Fontina Cheese Sauce
A great savory strudel made with phyllo dough; easy and delicious to make. It can be made ahead and even frozen for up to three months. A great dinner idea that your family and guests will love, served with a large tossed garden salad and ice cream for dessert. Makes four strudels. (Chef tip: When working with phyllo dough, work fast and efficiently so the dough will not crumble.)
1 box phyllo dough
1/2 pound unsalted butter
2 pounds ricotta cheese, well drained
1/2 cup bread crumbs
4 cups baby Portobello mushrooms, sliced
1 small onion, chopped fine
2 cloves garlic, minced
1/4 cup grated Parmigiano Reggiano
1 teaspoon fresh herbs (basil, parsley, oregano)
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Prepare “mise en place”; melt butter and have lint-free towels ready. Prepare filling by cooking onion and mushrooms, and saute until onions are tender. Add garlic and season with salt and pepper. Cool mixture in the refrigerator.
In a large bowl, combine ricotta and Parmigiano cheese. Add fresh herbs and cooled mushroom mixture. Season to taste with salt and pepper.
Spread one sheet of phyllo dough on top of a towel. Brush phyllo with butter and sprinkle bread crumbs on top. Add a second sheet of phyllo and repeat process until you have four complete layers.
Place about a quarter of the cheese mixture on top of the prepared phyllo and top with mushroom mixture. Roll phyllo up jelly roll style and place roll on a parchment line cookie sheet. With a serrated knife, cut roll into slices — do not cut all the way through the strudel — and brush top with butter. Bake in a preheated 400°F oven for 20 minutes or until golden brown.
Prepare more strudels in the same manner. Bake or wrap and place in the freezer.
Serve with fontina cheese sauce.
FONTINA CHEESE SAUCE
1 quart heavy cream
1 cup Fontina cheese, grated
1 cup sharp cheese, grated
1 sprig fresh thyme
1/2 teaspoon white pepper
Bring cream to a boil with the thyme and white pepper. Add both cheeses and remove from heat. Stir continuously to melt cheeses. When dissolved, transfer mixture to a blender and process until smooth. Keep warm.