-
1
Preheat oven to 400 dgrees F.
-
2
In a large pot of salted water boil the potatoes until tender, about 5 minutes.
-
3
Drain the potatoes and set aside in a large bowl.
-
4
In a large skillet melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat and saute the onion and garlic until soft.
-
5
Add the button mushrooms and saute until lightly browned.
-
6
Add this mixture to the bowl with the potatoes.
-
7
Melt the remaining butter and oil in the same skillet and saute the shiitake mushrooms until golden, add to the potatoes.
-
8
Pour the white vermouth into the hot skillet and simmer for 30 seconds.
-
9
Add the vermouth, oregano, thyme, and parsley to the potato and mushroom mixture.
-
10
Season, to taste, with kosher salt and pepper.
-
11
Crumble the soft chevre into the potato and mushroom mixture and gently combine.
-
12
Lay 1 sheet of phyllo on a clean, dry surface, and brush with clarified butter.
-
13
Continue layering with 2 more sheets of phyllo brushing each sheet with clarified butter.
-
14
Place the mushroom mixture across the lower third of the phyllo layers.
-
15
Roll up the strudel like a spring roll, tucking in the sides to create a tight cylinder.
-
16
Place the strudel on a parchment paper lined baking tray.
-
17
Brush the outside of the strudel with clarified butter and refrigerate for 30 minutes.
-
18
Bake for 15 minutes, reduce the heat to 350 degrees F. Bake for 15 minutes longer, until golden brown.
-
19
Cut the strudel into 6 slices and serve with the warm Dill Sauce.
-
20
1 tablespoon unsalted butter
-
21
1/4 cup finely chopped shallots
-
22
2 cups heavy cream
-
23
2 tablespoons chopped dill
-
24
Kosher salt and freshly ground black pepper
-
25
In a medium pot over medium high heat melt the butter and saute the shallots until golden.
-
26
Add the cream and bring to a boil.
-
27
Reduce the heat to medium low and simmer until reduced by 1/3.
-
28
Stir in the dill and season with the salt and pepper, to taste.
-
29
Preparation Time: 5 minutes
-
30
Cooking Time: 15 minutes
