Mushroom Strudel






Guest Chef: Konrad Meier- Executive Chef Bedford Springs Resort
July 10, 2009

INGREDIENTS

3 sheets of phyllo dough
6 tablespoons extra virgin olive oil
3 tablespoons finely cut chives
8 ozs chanterelles  - cleaned
8 ozs shiitake mushrooms -cleaned
8 ozs crimini mushrooms - cleaned
3 tablespoons finely diced shallots
1 teaspoon minced garlic
1 teaspoon fresh thyme leaves
seasalt and freshly ground pepper


DIRECTIONS

Saute the mushrooms in 3 tablespoons of olive oil, season with salt and pepper.  Add shallots and garlic, saute for 3 minutes more.  Add thyme and cook until the mixture is dry.  Reaseason and chill.  Lay out 1 sheet of phyllo, brush with olive oil and sprinkle 1 tablespoon chives evenly over it.  Repeat step two more times and lay 4th sheet on top.
Place mushrooms on the bottom of the phyllo and roll like a cigar nice and tight.  Brush with olive oil and bake at 375* for 10 minute or until golden brown.

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