Appetizer & First Course, Vegetarian
Wild Mushroom Strudel with Thyme Cream
& Fresh Herb oil
Wild Mushroom Filling
1 lb assorted mushrooms ( chanterelles, morels, shiitake, crimini, portabella)
1 cup julienned Walla Walla sweet onions
1 Tbsp chopped garlic
1 ½ tsp chopped fresh thyme
1/8 tsp crushed red chili flakes
½ cup Chateau Ste Michelle Chardonnay
1/3 cup parmesan cheese
1 Tbsp lemon juice
¼ cup heavy cream
2 Tbsp olive oil
¼ cup fresh bread crumbs
salt and pepper to taste
Slice the mushroom thinly. Heat one tablespoon of the olive oil in a sauté pan and cook the mushrooms over high heat until they are browned and have released some of their liquid. Remove the mushrooms and set aside. Add the rest of the olive oil and the onions to the pan. Saute about 2-3 more minutes, then reduce the heat and cook until the onions are caramelized. Add the garlic and chili flakes, sauté briefly, and then add the Chateau Ste. Michelle Chardonnay and reduce until almost dry. Return the mushrooms to the pan and then add the cream. Simmer to thicken the liquid, add lemon juice and season with salt and pepper. Remove from heat and add the parmesan cheese, thyme, and bread crumbs. Cool to room temperature.
To Make Studel
4 sheets of phyllo dough
6 oz melted unsalted butter
2 Tbsp bread crumbs mixed with 2 Tbsp grated parmesan cheese
Preheat the oven to 375F. Place one sheet of phyllo on a worktable. Brush lightly with the melted butter, sprinkle with some of the bread crumb and cheese mixture. Place another layer of phyllo on top of the first one. Repeat the procedure until all the phyllo is used. Place the mushroom mixture along the lengthwise edge of the phyllo with about a 1-inch border. Gently fold the dough over to form a roll about 2 1/2 inches wide and roll up all of the dough. Fold the ends over to seal and brush the whole top including the ends with the melted butter. Sprinkle with the remaining crumb mixture. Place on a baking sheet and then in the oven on the middle rack. Bake about 10 minutes until completely browned. Remove and cool for about 5 minutes before serving. Slice into 4 portions and serve with seasonal greens.
Thyme Cream Sauce
½ cup Chateau Ste. Michelle Chardonnay
2 shallots, chopped fine
1 cup heavy cream
2 tsp Dijon mustard
2 tsp chopped fresh thyme
¼ tsp lemon zest
salt and white pepper to taste
Place the shallots and Chateau Ste. Michelle Chardonnay in a small saucepan over high heat. Reduce the liquid by half and add the cream. Bring to a boil and then reduce the heat to a simmer. Reduce the cream until it is thick, whisk in the mustard, thyme and lemon zest. Season to taste.
1 bunch chives
4 sprigs of Italian parsley, stems removed
½ cup olive oil
salt to taste.
Coarsely chop the herbs and place in a blender with the olive oil. Puree until well blended. Remove and strain though a fine strainer. Add salt to taste.
To serve: Cut the strudel into 8 pieces. Place a small pool of the thyme cream sauce on the serving plate. Put 2 pieces of the strudel on the plate, one leaning on the other and then drizzle with the herb oil. Optional to sprinkle with a little parmesan cheese and chopped parsley. Garnish with seasonal salad greens.