[This recipe came from a well-known chef in Dallas who made it on a morning TV show. I't very easy to make.]
INGREDIENTS
¼ cup olive oil
3 peeled shallots, minced
1 bay leaf
2 pounds of shiitakes or mixed mushrooms, chopped
1/2 cup sherry
2 tbls unsalted butter
2 to 3 cloves peeled garlic, minced
salt and pepper to taste
2 tbls fresh thyme, chopped
1 bunch of chives, sliced thin
1 cup chevre or other goat cheese, crumbled
1 sheet puff pastry, thawed
1 beaten egg with small amount of water
PREPARATION
Preheat oil in a medium sauté pan over medium heat.
Add shallots and bay leaf.
Cook until shallots are translucent but not browned.
Add mushrooms and brown evenly. Stir.
Allow moisture of mushroom to be released and juices to reduce.
To deglaze the pan, add sherry and scrape up any browned bits.
Add butter and garlic. cook until garlic aroma is strong.
Add salt and pepper to taste along with the fresh thyme and chives.
Remove bay leaf.
Place mixture on a sheet pan and refrigerate to cool.
Once completely cool, remove from refrigerator and mix together with cheese.
Preheat oven to 425 degrees F.
Place puff pastry sheet on work surface. Place mushroom mixture off-center lengthwise down the pastry. Brush egg wash around perimeter of the dough.
Fold long edges, overlapping, over the filling. Flip or roll strudel so the seam is on the bottom. Seal short ends by folding under or pinching.
Place on lightly oiled baking sheet.
Bake until golden brown, about 20 minutes. Rotate pan halfway through the baking process. Cool before slicing.
