Monday, May 10, 2010
Zucchini and Mushroom Strudel
Last week I made an amazing mushroom-feta strudel for dinner. It was really delicious and super simple to make. I found the original recipe in the book The Classic Zucchini Cookbook. In the future I will be making it with goat cheese, less butter, less mushrooms, and more zucchini (since I like zucchini and goat cheese a lot!). Here is my altered version for you all to (hopefully) try and enjoy:
Zucchini and Mushroom Strudel:
2 tablespoons olive oil
2 cups crimini mushrooms, finely chopped
3 large shallots, minced
1 large zucchini, grated (about 2 cups)
6 ounces goat cheese
1/4 cup dry bread crumbs
salt and pepper
1 box phyllo dough (about 18 sheets), thawed
1/2 cup butter, melted
Preheat oven to 400 degrees. Heat oil in pan and saute mushrooms and shallots until they have given up their juice, about 10 minutes. Salt zucchini well and let rest in a bowl while mushrooms are cooking. Wrap zucchini in kitchen towel and squeeze out as much moisture as possible. Add zucchini to pan and cook for 2-3 minutes. Remove from heat and mix in cheese and bread crumbs. Season with pepper to taste. Lay one sheet of phyllo on counter and brush with butter. Top with 8 more sheets of phyllo brushing each layer with butter. Spoon half of filing along the short end of the dough leaving about 1.5 inches of space away from the long edges. Fold long edges in a little bit to partially cover the filling then roll up the whole thing to form a log. Brush edges with butter to seal and place in pan seam side down. Brush with more butter. Repeat with remaining dough and filling to make second strudel. Bake for about 25 minutes, or until golden brown. Cool for a few minutes before slicing.
Any combination of mushrooms would work well - I like crimini the best which is why I listed them. You could also easily substitute any other summer squash for the zucchini or do a combination of different types of squash. Egg plant would probably work well too.