Ingredients
-
1 1/2
-
2
-
1 1/2
-
1 1/2
-
1
-
1
-
2
-
2/3
-
4
-
5
-
-
-
4
-
1/4
-
Directions
Ricotta, 3 Mushroom & Spinach Strudel, I made this as one course of my Christmas Eve smorgaasbord It looks beautiful but is a bit bland for my taste – Next time I make them I will add 1 tsp chili flakes Perfect for a buffet If serving this as a side dish !/2 roll per person is generous Each roll may also be cut into 8 pieces to serve as appetizers The recipe is from a Safeway pamphlet
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Steps
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1
Done
|
Pre Heat Oven to 400f. |
|
2
Done
|
Melt 1 1/2 Tbsp Butter in a Fry Pan Saute the Shallots For 3 Minutes, Add All the Mushrooms and Cook Until Browned. |
|
3
Done
|
Add Spinach Cook 1 Minute. |
|
4
Done
|
Remove Mushroom Mixture from the Pan. |
|
5
Done
|
Deglaze the Pan With the Cognac- 1 Minute Then Add the Ricotta, Breadcrumbs& Sage Season to Taste- Mix Well. |
|
6
Done
|
Combine With the Mushroom Mixture. |
|
7
Done
|
Lay Out 1 Sheet of Phyllo Dough, Paint Well With the Butter. |
|
8
Done
|
Place 1/4 of the Mushroom Mixture on the Buttered Sheet, Spread Evenly Over the Surface, Leave the Edges Free. |
|
9
Done
|
Roll Once, Fold in Ends Toward the Center and Continue Rolling to Make a Cylinder. |
|
10
Done
|
Repeat For the 3 Remaining Sheets. |
|
11
Done
|
Place the Strudels on a Non Stick Baking Sheet and Bake For 12-15 Minutes-Let Stand For a Few Minutes Before Serving. |
