This week I have another great recipe from Richard Brosseau, Executive Chef of Entre Nous Restaurant. I would not class this recipe as one of the easier ones (any recipe calling for phyllo dough is not for the strictly novice chef) but it looks more complicated than it actually is. This is a dish that you would find in only the fanciest restaurants so if you do make it, those fortunate enough to eat it will be impressed no end. Test your culinary talent!
Wild Mushroom Strudel on a Fried Linguine Nest
- 2 oz virgin olive oil
- 4 cloves garlic, chopped
- 2 shallots, chopped
- 2 oz dry white wine
- 2 oz beef stock or broth
- 1 oz tomato paste
- salt and pepper to taste
- 6 oz each Fancy White, Shitake, Portabella & Oyster mushrooms,pulsed in food processor to chopped consistency
- 4 oz dried Porcini mushrooms, soaked in water then pulsed in food processor to chopped consistency
Heat oil in saute pan. Add shallots and garlic. Saute till translucent. Deglaze with white wine. Add beef stock, tomato paste and chopped mushrooms. Cook over low heat until no liquid remains. Cool. Add salt and pepper to taste.
- 24 sheets phyllo dough (6″x6″)
- Olive oil for sealing strudel
Pre-heat oven to 450 degrees. Lay out 1 set of phyllo dough sheets (4 sheets). Brush each phyllo sheet lightly with olive oil. Evenly spread 1/6 of mushroom mixture at edge of phyllo sheet set. Roll away from you in strudel fashion. Brush outside of roll lightly with olive oil to seal. Assemble remaining 5 strudel. Bake in ungreased baking dish for 15 minutes or until golden. Slice strudel from top to middle on the diagonal.
- 4 oz virgin olive oil
- 1 large Spanish onion, chopped
- 2 oz pancetta bacon, chopped
- 6 oz dry red wine
- 1 28 oz can Italian plum tomatoes, chopped and reserving liquid
- 2 oz tomato paste
- 12 leaves fresh basil
- 1 sprig each (again fresh) rosemary and thyme
- 4 leaves (you got it) sage
Heat olive oil in medium sauce pan. Add onions and saute till translucent. Add pancetta and saute for 5 minutes. Deglaze with red wine. Add tomatoes, the liquid from the tomatoes, tomato paste and basil. Simmer for 40 minutes. Remove pancetta. Puree sauce in food processor. Add rosemary, thyme and sage.
Step 4 – Finally!
- 4 oz linguine, cooked al dente, rinsed and cooled in ice water
- Olive oil for frying
- 6 sprigs rosemary for garnish
Heat olive oil to 325 degrees. Fry linguine until golden brown and nest-like. Drain on paper towels. Drizzle tomato herb sauce over bottom of 6 plates. Place linquine nest in center of each plate. Rest diagonally sliced strudel atop linguine. Drizzle additional tomato herb sauce over strudel. Garnish with rosemary.
Not exceptionally tough but it is a little time consuming. This is not the dish to toss together quickly after work. But if you have a rainy weekend day, set aside some kitchen time, invite some friends, make this knockout first course and then you can get away a walk-in-the-park main course like roasted chicken and salad and a good bread. Add something fruity (a tart maybe) for dessert and it’s party time!