Ricotta 3 Mushroom Spinach Strudel Recipes

Steps:

• Pre heat oven to 400F.
• Melt 1 1/2 tbsp butter in a fry pan saute the shallots for 3 minutes, add all the mushrooms and cook until browned.
• Add spinach cook 1 minute.
• Remove mushroom mixture from the pan.
• Deglaze the pan with the cognac- 1 minute then add the Ricotta, breadcrumbs& sage Season to taste- mix well.
• Combine with the mushroom mixture.
• Lay out 1 sheet of Phyllo dough, paint well with the butter.
• Place 1/4 of the mushroom mixture on the buttered sheet, spread evenly over the surface, leave the edges free.
• Roll once, fold in ends toward the center and continue rolling to make a cylinder.
• Repeat for the 3 remaining sheets.
• Place the strudels on a non stick baking sheet and bake for 12-15 minutes-let stand for a few minutes before serving.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer to a serving bowl.
• Melt butter in a large saucepan over medium heat. Saute mushrooms and sausage in butter until mushrooms are tender and sausage is browned and crumbly, 10 to 12 minutes. Stir spinach into mushroom mixture and cook until heated through, 5 to 10 minutes. Remove from heat.
• Stir ricotta cheese into mushroom mixture until well-mixed; add lemon juice. Pour mushroom mixture over fettuccine and toss to coat.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Mix spinach, Parmesan cheese, cottage cheese, sour cream, shallots, 1 egg, garlic, salt, black pepper, and nutmeg together in a bowl until filling is well-mixed.
• Roll puff pastry onto a clean work surface, a little thinner at the edges. Transfer to the prepared baking sheet.
• Spoon the filling down the middle length of the pastry sheet. Crack 1 egg into a cup but do not beat it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so the seam is on the bottom.
• Beat what remains of the egg; brush over the top of puff pastry and cut a few slits in the pastry.
• Bake in the preheated oven until the strudel is golden brown, about 30 minutes.

Steps:

• Simmer onion and parsley in stock until tender; set aside.
• Cook spinach according to package directions. Drain, squeezing out excess liquid.
• Add onion mixture, bread crumbs, egg white, Parmesan, nutmeg and pepper; mix well.
• Place two phyllo sheets on a damp towel on work surface.
• Work quickly so that phyllo does not dry out.
• Spread half of spinach mixture along (about 1-inch inside) narrow edge of phyllo and roll up jelly-roll-style.
• Brush top and sides with skim milk.
• With sharp knife, cut several slits on top to vent steam.
• Place on baking sheet prepared with nonstick spray.
• Cover with another damp towel while repeating process with last two phyllo sheets and remaining spinach mixture.
• Bake at 400 degrees Fahrenheit for 25 to 30 minutes until golden brown.
• Cut each roll into six pieces.