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1
Mushroom Strudel Filling: In large saute pan sweat garlic in butter.
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2
Add mushrooms and saute briefly.
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3
Deglaze with Marsala and add all remaining ingredients.
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4
Cook on low heat until all liquid has evaporated.
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5
Remove thyme stems and chill mushroom mixture.
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6
Braised Shallots: Preheat oven to 350 degrees F.
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7
In large saute pan, caramelize shallots in butter.
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8
Deglaze with white wine and Espagnole sauce.
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9
Add all remaining ingredients.
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10
Cover the pan, place in the oven, and cook until shallots are tender, about 15 to 20 minutes.
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11
Remove from oven and keep hot.
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12
Sauce: Place all ingredients in saucepan and reduce by half.
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13
Lentils: Place both ingredients in a saucepan, bring to a boil, and then simmer on medium heat until lentils are tender.
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14
Preheat oven to 350 degrees F.
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15
Lay phyllo out on a flat surface (4 sheets per strudel).
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16
Brush one side of each sheet with melted butter and layer together.
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17
Place 3 ounces of strudel mix in center of dough, leaving one inch of uncovered dough on either end.
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18
Fold over edges and roll to form a strudel.
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19
Repeat with remaining ingredients.
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20
Bake in 350 degree F oven for 10 to 15 minutes, or until brown.
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21
Remove from oven and cut through middle of strudel on bias.
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22
Cover plate with 6 ounces of sauce.
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23
Place 4 braised shallots in center of plate, stack strudel on top of shallots, and garnish with French lentils.
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24
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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25
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
