Mushroom Potato And Goat Cheese Strudel In Sweet Pepper Sauce Recipes

Steps:

• For the mushrooms: Preheat oven to 350 degrees F.
• Stir together cremini and oyster mushrooms, sherry, oil, thyme, dill and some salt and pepper in a roasting pan, then roast for 10 minutes. Allow to cool. Remove and discard herb stems.
• For the filling: Sweat carrots, fennel, onions and celery in oil in a heavy-bottomed pot over medium-low heat until soft. Turn off heat and add goat cheese to melt. Transfer to a half-sheet pan to cool.
• For the strudel: Preheat the oven to 350 degrees F. Line 3 sheet pans with parchment and spray with nonstick spray. (Each strudel must be rolled and baked on its own sheet pan.)
• Mix mushrooms together with the veggies in a large bowl.
• Lay each sheet of pastry on a lined sheet pan.
• Brush the border of each pastry with egg wash, then sprinkle panko in a line down the center of the pastry. Spoon a third of the filling in a line on top of the panko, then sprinkle more panko on top to absorb excess liquid.
• Roll up tightly (like a burrito) and lay seam-side down. Brush with egg wash and sprinkle with dill, salt and pepper. Repeat with remaining pastry and filling.
• Bake for 10 minutes, then switch and rotate the sheet pans and bake until golden brown, about 10 minutes more. Cool, then cut into 1/2-inch slices.

Steps:

• Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain., Meanwhile, in another saucepan, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer., In a small bowl, whisk flour, broth and seasonings until smooth; stir into mushroom mixture. Bring to a boil, stirring constantly; cook and stir until sauce is thickened, 1-2 minutes. Remove from heat; stir in sour cream. , Arrange half of the potatoes in a greased 1-1/2-qt. or 8-in. square baking dish; top with spinach. Spread half of the hot mushroom sauce over top; sprinkle with 1 cup cheese. Layer with remaining potatoes, sauce and cheese. , Bake, uncovered, until heated through and cheese is melted, 12-15 minutes. Let stand 10 minutes before serving.

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add shallots and garlic; sauté 4 minutes. Increase heat to high. Add mushrooms; sauté until tender and golden, about 15 minutes. Add Sherry wine vinegar, then Sherry; boil until almost all liquid evaporates, about 6 minutes. Season with salt and pepper. Cool. Mix in 2 tablespoons parsley.
• Place 1 phyllo sheet on work surface. Brush with 2 teaspoons oil. Top with second phyllo sheet; brush with 2 teaspoons oil. Top with third phyllo sheet. Sprinkle cheese along 1 long side of phyllo, 1 inch in from edge. Spoon mushroom mixture over cheese. Fold short ends over. Starting at long filled side, roll phyllo up tightly. Place seam side down on baking sheet. Brush with remaining 2 teaspoons oil. Using long sharp knife, score top of strudel through phyllo, making 8 evenly spaced cuts. (Can be prepared 4 hours ahead. Cover; chill.)
• Preheat oven to 375°F. Bake strudel until golden brown, about 50 minutes.
• Meanwhile, boil balsamic vinegar and molasses in heavy small saucepan over medium heat until reduced to 2 1/2 tablespoons, about 10 minutes. Cool.
• Using serrated knife, cut hot strudel at score marks into 8 rounds. Drizzle balsamic syrup onto each of 4 plates. Place 2 slices of strudel over syrup on each plate.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the leeks and stock into a large pan, then cover and cook for 5-8 mins until starting to soften. Add the mushrooms, cover again and cook for 3 mins, then remove the lid and continue to cook until the juices have evaporated. Tip the veg onto a large plate to cool slightly.
• For each strudel, lightly brush half of each filo sheet with some olive oil. Fold the un-brushed side over to make a smaller sheet, 2 layers thick. Brush the edges with a little more oil, then spoon a quarter of the veg along one edge. Crumble over a quarter of the cheese, fold over the pastry edges, then roll up to seal in the filling.
• Put the strudels on a baking tray, brush with any remaining oil and scatter over the poppy seeds. Bake for 25 mins until crisp and golden brown.

Steps:

• Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Fill each with 1 teaspoon cheese; top each with 1 teaspoon red pepper. Sprinkle with pepper; drizzle with oil. , Bake 15-18 minutes or until mushrooms are tender. Sprinkle with parsley.

Steps:

• Measure the broth and wine in a measuring cup. Put the mushrooms in an empty skillet; sauté until wilted, 2 to 3 minutes. Stir parsley and then goat cheese into the reduced liquid.