Vineyard Kitchen
Wild Mushroom and Goat Cheese Strudel
This strudel is fabulous cut into small pieces as Hors D’oeuvres or served in larger slices with a small salad as a first course or main course luncheon dish. Caramelized onions with smoky bacon or leeks and gruyere also make delicious fillings.
one 15” x 6” Strudel
- 13 × 9-inch sheet of puff pastry dough
- Extra virgin olive oil
- 1 3/4 pounds wild and exotic mushrooms, cleaned and sliced
- 1 teaspoon chopped fresh thyme leaves
- 1 large shallot, minced
- 2 medium garlic cloves, peeled and pressed
- Kosher salt
- Freshly ground black pepper
- 6 ounces fresh goat cheese
- 1 large egg beaten with
- 1 tablespoon water
1. On a lightly floured surface, roll the puff pastry sheet until it measures 15 by 12 inches. Cut the rolled sheet in half lengthwise so each half measures 15 × 6 inches.
2. Place each sheet in the center of a parchment paper lined sheet pan. Chill in the refrigerator for 20 minutes or wrap with plastic and refrigerate for longer storage,
up to 2 days.
3. Heat a large sauté pan over medium high heat. Add 2 tablespoons of olive oil to the pan and then the mushrooms. Saute the mushrooms for 5 minutes or until they begin to exude their juice. Add the thyme, shallot and garlic then season with salt and pepper. Continue to cook until the mushrooms are lightly golden and the juices are dry, season to taste with salt and pepper and remove from the heat. Spread on a sheet to cool either at room temperature or in the refrigerator.
4. Remove one tray of puff pastry from the refrigerator. Distribute the cooled mushrooms down the center of the pastry sheet. Leave an inch of space around the perimeter of the pastry sheet. Top the mushrooms with thin slices of goat cheese. Brush the border lightly with egg wash.
5. Remove the second sheet of puff pastry from the refrigerator and dust lightly with flour. Working quickly, fold the sheet in half lengthwise. Use a sharp knife to cut slits in the pastry at 1/2 inch intervals. Cut them within one inch of the unfolded edge to form a border around the slits when the sheet is opened.
6. Fold the sheet in half again crosswise and lay it down over 1/4 of the strudel with the folded half on top. Flip the pastry so that it covers half the strudel lengthwise but is still folded in half lengthwise then unfold the pastry lengthwise to cover the strudel. Bring the edges of the top sheet of dough to meet the edges of the bottom sheet and arrange the slits so that they are evenly spaced. Press down on the 1-inch border with a fork to seal the strudel. Refrigerate for 20 minutes in the refrigerator uncovered,
or well-wrapped for overnight storage.
7. Preheat the oven to 425 degrees F.
8. Remove the strudel from the refrigerator and brush lightly with egg wash. Place in the preheated oven and bake for 15 minutes. Reduce the heat to 375 degrees F and continue to bake until the strudel in puffed and very golden, about 15-20 minutes more.
9. Serve warm or at room temperature. May be stored at room temperature unwrapped for up to one day or overnight. Cover with a sheet of wax or parchment paper to keep off dust. Sealing the strudel tightly in plastic wrap will make it soggy and ruin the texture of the puff pastry.
Print Recipe