Ricotta, 3 Mushroom & Spinach Strudel - cooking recipe

Ingredients
    1 1/2 tablespoons butter
    2 shallots, peeled and thinly sliced
    1 1/2 cups cremini mushrooms, thinly sliced (small brown ones)
    1 1/2 cups portabella mushrooms, gills removed,thinly sliced
    1 cup shiitake mushroom, thinly sliced
    1 cup washed torn spinach
    2 tablespoons cognac or 2 tablespoons white wine
    2/3 cup ricotta cheese (recipe recommends Tre Stella Ricotta)
    4 tablespoons breadcrumbs
    5 sage leaves, thinly sliced
    salt
    pepper
    4 sheets phyllo dough
    1/4 cup butter, melted
Preparation
    Pre heat oven to 400F.
    Melt 1 1/2 tbsp butter in a fry pan saute the shallots for 3 minutes, add all the mushrooms and cook until browned.
    Add spinach cook 1 minute.
    Remove mushroom mixture from the pan.
    Deglaze the pan with the cognac- 1 minute then add the Ricotta, breadcrumbs& sage Season to taste- mix well.
    Combine with the mushroom mixture.
    Lay out 1 sheet of Phyllo dough, paint well with the butter.
    Place 1/4 of the mushroom mixture on the buttered sheet, spread evenly over the surface, leave the edges free.
    Roll once, fold in ends toward the center and continue rolling to make a cylinder.
    Repeat for the 3 remaining sheets.
    Place the strudels on a non stick baking sheet and bake for 12-15 minutes-let stand for a few minutes before serving.

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