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1
Pour oil into heavy skillet and saute the onions over medium heat until translucent and tender; add next three ingredients and continue to cook for another couple of minutes.
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2
Add the huitlacoche and the heavy cream and cook to reduce the cream completely.
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3
Take off of the burner; stir in the crumbled goat cheese, blending well until melted and allow to cool.
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4
Spread out a sheet of phyllo dough and brush thoroughly with melted butter, using a pastry brush.
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5
Repeat 3 times, stacking the sheets one on top of the other.
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6
Preheat oven to 350F and butter a baking pan.
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7
Spoon the huitlacoche filling on the phyllo sheets, lengthwise.
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8
Seal the short ends and roll to form a strudel.
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9
Place strudel on prepared pan and bake until golden brown, about 30 minutes.
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10
While strudel is baking, saute the onions in 3 tablespoons of the butter over medium-high heat until soft.
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11
Add the garlic and cook until soft.
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12
Add the zucchini blossoms and cook until wilted.
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13
Add the chicken stock and cook until volume is reduced by half.
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14
Add the cream and reduce over medium heat for 5 minutes.
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15
Transfer to a blender and blend thoroughly.
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16
Add the remaining melted butter slowly until mixture is well blended.
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17
Season to taste with salt and pepper.
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18
Cut the strudel into slices about 2 x 2 pieces (or whatever size you wish) and garnish each with 2 tablespoons of zucchini blossom sauce.
