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1
Clean morels by slicing them in half lengthwise and soaking them briefly in warm, salted water (to remove maggots).
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2
Saute onions in olive oil until translucent.
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3
Add garlic and saute until lightly brown - very lightly brown.
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4
Add morels and sweat briefly.
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5
Add snails and toss all until thoroughly combined.
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6
Add wine and reduce au sec (until nearly dry).
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7
Spread mixture out on a sheet tray and cool.
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8
Pour melted butter into an atomizer or spray bottle.
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9
Dampen a clean cloth with warm water.
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10
Place one sheet of phyllo on a dry surface.
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11
Keep the rest of the phyllo covered with damp cloth.
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12
Spray with melted butter.
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13
Place a second sheet of phyllo on top of first spray, repeating until 4 sheets have been treated.
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14
Spread the morel mixture out lengthwise on phyllo sheets to form a tube-like cylinder that runs the length of the phyllo.
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15
Roll the phyllo dough up so as to form a cylinder.
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16
Brush phyllo tube with remaining butter.
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17
Slice into 6 equal size portions.
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18
Repeat for another 4 sheets.
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19
Mix water and goat cheese in either a food processor or a bar blender until smooth.
-
20
Cover plate with goat cheese mixture.
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21
Bake strudels at 425 degrees (225 C.) until browned.
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22
Stack three pieces of strudel on top of each other over goat cheese sauce.
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23
Garnish with herbs du provence, tomato concasse, and chive.
