Mushroomstrudelappetizer Recipes

Steps:

• Preheat the oven to 400 degrees F. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking up into bite-size pieces with a wooden spoon, until browned and almost cooked through, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until softened, about 1 minute. Add in the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are soft and the moisture has evaporated, 8 to 10 minutes.
• Add the cream cheese and stir until melted, about 1 minute. Add the Parmesan and half-and-half and cook, stirring occasionally, until bubbly 2 to 3 minutes. Pour the mushroom mixture into a 1-quart ramekin. Mix the butter with the panko and parsley and sprinkle on top of the mushroom mixture. Bake until the bread crumbs are golden brown and the dip is bubbly around the edges, 15 to 20 minutes. Let sit for 10 minutes then serve with toasted, sliced baguette.

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• If either of the sausage meats is coarsely ground, place the meat in the bowl of a food processor fitted with the steel blade and pulse until the meat is finely ground.
• Heat 4 tablespoons of the butter in a large (12-inch) sauté pan, add the onion and cook for 4 to 6 minutes over medium heat, until tender but not browned. Add all the sausage meat and mash with a fork, breaking it up and browning it, for 5 to 7 minutes, until no longer pink.
• Meanwhile, prep the mushrooms. Without washing the mushrooms, wipe the caps with a slightly damp paper towel or sponge to remove any dirt. Trim the stems, then roughly chop the caps and stems. Add the mushrooms, fennel seeds, 1 teaspoon salt and 1 teaspoon pepper to the sausage and cook for 10 minutes, until the mushrooms give off their liquid and the liquid evaporates. Set aside to cool for 10 minutes. Stir in the mascarpone and the fresh bread crumbs and season to taste. The seasoning will depend on how highly seasoned the sausage meat is.
• Melt the remaining 12 tablespoons of butter in a small saucepan. Unfold the phyllo dough and keep it covered with a slightly damp (not wet!) kitchen towel. Transfer one sheet of phyllo to a board, brush it lightly with melted butter and sprinkle with a teaspoon of dry bread crumbs. Place a second sheet of phyllo directly on top, brush with butter and sprinkle with dry bread crumbs; repeat until you have 5 sheets piled up. With the long edge of the stack of phyllo facing you, make a 1-inch strip of sausage filling (about 1/3 of the filling) near the bottom edge. Fold up the sides and roll the phyllo firmly up and over, rolling the log away from you. Transfer the log, seam side down, to the prepared sheet pan. Brush with butter and score diagonally at 1-inch intervals. Make two more strudel logs and place them on the sheet pan.
• Bake the strudels for 20 to 30 minutes, rotating the pan once to cook evenly, until browned. Cool slightly, cut in pieces through the scored lines and serve warm.

Steps:

• Soak porcini in boiling-hot water in a small bowl until softened, about 10 minutes. Lift out porcini and squeeze excess liquid back into bowl. Rinse porcini well to remove any grit. Strain soaking liquid through a sieve lined with a dampened paper towel into another bowl and reserve.
• Pulse porcini and white mushrooms in a food processor until finely chopped (but not minced).
• Cook shallots in butter in a large heavy skillet over medium heat, stirring, until beginning to soften, about 1 minute. Add mushrooms, reserved soaking liquid, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid has evaporated, about 8 minutes. Stir in parsley, then spread filling on a plate and chill, uncovered, until cold, about 10 minutes.
• Preheat oven to 425°F with rack in middle.
• While filling chills, put stack of phyllo sheets on a work surface and cut in half crosswise, then stack halves and cover with plastic wrap. Remove 1 phyllo sheet from stack (keep remaining sheets covered) and arrange with a long side nearest you, then lightly brush with some duck fat. Top with another phyllo sheet and brush with fat. Spread about one fourth of mushroom filling in a narrow strip along edge nearest you to within 1/4 inch of each end, then roll up phyllo tightly around filling, leaving ends open. Transfer roll, seam side down, to a baking sheet and make 3 more rolls in same manner, transferring to baking sheet. Bake until golden brown, 12 to 14 minutes. Cool slightly on baking sheet on a rack, then brush length of each roll with a very thin line of truffle oil (if using) with tip of a cotton swab. Gently cut each roll crosswise into 8 pieces with serrated knife. Serve strudel warm or at room temperature.

Steps:

• Heat oven to 375°F Coat baking sheet with cooking spray.
• Lightly coat a large skillet with cooking spray and cook mushrooms, onion, and garlic over high heat about 10 minutes, or until liquid has evaporated.
• Stir in cream cheese, chives, salt, pepper, and nutmeg.
• Lay phyllo dough on a clean dish towel and spread mushroom mixture about 1 inch away from short edge of dough. Fold sides over about 1/2 inch and use towel to help you roll it up like a jellyroll. Place roll on prepared baking sheet and coat lightly with cooking spray.
• Bake 30 to 35 minutes, or until phyllo is golden brown. Allow strudel to cool 5 minutes before cutting into 12 slices.

Steps:

• Preheat oven to 400°F.
• Mince mushrooms and squeeze them dry in the corner of a towel.
• Sauté with minced shallots or green onions in butter and oil over moderately high heat, stirring frequently. Cook until pieces separate and the liquid has evaporated. Season to taste with salt and pepper. Blend in cream cheese.
• Spread a sheet of strudel or filo dough on a damp towel, narrow end toward you. Brush with melted butter and sprinkle on bread crumbs. Repeat with second and third sheets, stacking them on top of the first sheet, then butter, but do not crumb fourth sheet. Put half the mushroom mixture on narrower edge of the dough, leaving a 2- to 3-inch border at the sides. Fold in the sides, then, using the edge of the towel, roll. Prepare the second strudel.
• Put strudels on buttered baking sheet and brush with melted butter. Bake in oven until brown (about 20 minutes). The strudel cuts easily with shears. Strudel can be made and baked ahead, stored in the refrigerator or in the freezer overnight, and then reheated.

Steps:

• In a large skillet, over medium heat, combine oil, mushrooms, onion and garlic.
• Season with salt and pepper.
• Stir frequently, until mushrooms have released their liquid and most of that liquid is evaporated.
• Add the wine, the thyme, the basil, the spinach and the lemon rind.
• Saute until the liquid is evaporated.
• Transfer to a bowl and allow to cool.
• Stir in cheese, 4 tablespoons of the breadcrumbs.
• Preheat oven to 350°F.
• Line a cookie sheet with buttered parchment paper.
• Lay out one sheet of phyllo, brush with melted butter, top with another sheet of phyllo and brush again with butter.
• Repeat (using in total four sheet of dough).
• Sprinkle breadcrumbs over the phyllo dough.
• Lay out mushroom mixture over one end of Phyllo dough.
• Carefully roll into a strudel, tucking in the ends.
• Brush the strudel with butter.
• Bake until golden and crisp--about 30 minutes.

Steps:

• Preheat oven to 400°. For filling, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until tender, 3-5 minutes. Add garlic and pepper; cook 1 minute longer. Stir in cream cheese until melted; remove from heat., Unfold one pastry sheet; cut into 9 squares. Cut each square diagonally in half. Place a scant teaspoon of filling on one half of each triangle. Brush edges of pastry with water; fold over to form a triangle. Seal edges with a fork; place 1 in. apart on parchment-lined baking sheets. Repeat with second pastry sheet and remaining filling., Bake until golden brown, 12-15 minutes. Remove from pans to wire racks. Serve warm. Freeze option: Cover and freeze unbaked triangles on parchment-lined baking sheets until firm. Transfer to a freezer conatiner; return to freezer. To use, bake as directed.

Steps:

• Heat oven to 375°F. Coat baking sheet with cooking spray.
• Lightly coat a large skillet with cooking spray and cook mushrooms, onion, and garlic over high heat about 10 minutes, or until liquid has evaporated.
• Stir in cream cheese, chives, salt, pepper, and nutmeg.
• Lay phyllo dough on a clean dish towel and spread mushroom mixture about 1 inch away from short edge of dough. Fold sides over about 1/2 inch and use towel to help you roll it up like a jellyroll. Place roll on prepared baking sheet and coat lightly with cooking spray.
• Bake 30 to 35 minutes, or until phyllo is golden brown. Allow strudel to cool 5 minutes before cutting into 12 slices.