Wednesday, November 29, 2006


I'm always looking for new recipes to enjoy with our specialty mushrooms. This one is made with the Trumpet Royale variety, which is a kind of King Oyster (Pleurotus eryngii) -- Hope you enjoy it.



Mushroom Strudel with Trumpet Royale™


8 oz. Trumpet Royale™ Mushrooms, see directions for preparation
1/2 cup shallot or onion, diced
2 Tablespoons olive oil
1/2 teaspoon dried thyme
1/4 teaspoon nutmeg
1/4 teaspoon salt and a few grinds of black pepper
2 Tablespoons fine dry bread crumb
2 teaspoons whole grain brown mustard
1/2 cup (about 2 oz. by weight) grated Jarlsburg or havarti cheese
2 Tablespoons fresh chopped parsley
4 sheets phyllo dough
3 Tablespoons olive oil or melted butter

The Trumpet Royale can be prepared by hand or in a food processor. In either case you want half the mushrooms medium chopped (about the size of a pea) and the rest finely chopped. Heat oil in a pan over medium heat and sauté shallot or onion until translucent, then add mushrooms and seasonings. Cook three minutes longer, remove from heat, then stir in the bread crumbs followed by the mustard, cheese and fresh parsley. -- Lay a sheet of phyllo with the narrow edge facing you, brush lightly with oil or butter, then top with another sheet. Repeat with remaining sheets, also brushing the last one. Form mushroom mixture into a log shape at the edge of the phyllo nearest to you, leaving a one inch gap at the sides. Roll the phyllo up, push the ends in to seal and place seam side down on a baking pan. Brush top and sides lightly with remaining butter or oil. Bake in 400° oven about twenty minutes or until pastry is pale golden. Allow to cool five minutes before slicing. A stunning appetizer for four.