Snail & Morel Mushroom Strudel with Goat Cheese

Name: Snail & Morel Mushroom Strudel with Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 escargot, cleaned; 24 medium sized morel mushroom caps; 4 cloves garlic, minced; 1/2 yellow onion, small dice; 2 oz (56 grm) olive oil, virgin or pommace; 4 oz (112 grm) pinot noir; 8 sheets phyllo dough (at least 24 inches x 12 inches); 8 oz (224 grm) goat cheese (recommend Laura Chenel's); 8 oz (224 grm) water at room temperature; 8 oz (224 grm) butter, melted

Servings: persons

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

875

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 escargot, cleaned, 24 medium sized morel mushroom caps, 4 cloves garlic, minced, 1/2 yellow onion, small dice, and more.

Yes, Snail & Morel Mushroom Strudel with Goat Cheese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!