MUSHROOM STRUDEL WITH PINOT NOIR

Makes 12 appetizer servings or 6 entrée servings

3 lbs crimini mushrooms chopped into duxelle

(A duxelle is a fine mince. Easy to do if you pulse the mushrooms in a food processor)

14 oz unsalted butter (3 sticks plus 2 tbs)

1 lb yellow onion cut in ¼ oz dice

3 oz lemon juice

½ tbs kosher or sea salt

Black pepper to taste

18 oz Ardiri pinot noir

Tabasco sauce to taste

6 oz fillo dough or 2 sheets frozen puff pastry

6 tbs fresh bread crumbs

Toppings:

2 cups sour cream

1 bunch green onion

Saute the onion in 2 tbs of butter until they are softened and transparent. Move to a bowl and reserve.
Saute the mushroom duxelle in 4 tbs of butter until the mushrooms release their moisture and the moisture is fully reabsorbed.
Add half of the wine and stir until the mixture is almost dry.
Add the remaining wine and the lemon juice and continue to cook until all of the liquid is absorbed.
Add salt, pepper, and Tabasco to taste. Allow to cool but do not chill.

TO ASSEMBLE (FILLO VERSION)

Clarify the remaining butter by melting the butter, simmering slowly, and skimming any foam. Separate the clear butter and discard the milk solids that remain.

Place a damp towel on your work surface. Cover the towel with plastic wrap.

Unwrap the fillo, and place on the plastic. Cover with a second sheet of plastic wrap and top with a second damp towel. This will keep the fillo pliable. If not covered, the fillo will dry and become brittle.

Unwrap the fillo and remove one sheet. Place it on a non-absorbent cutting board. Re-cover the remaining fillo as soon as possible.
Brush the sheet of fillo with the clarified butter.
Remove a second sheet of fillo from the stack and place over the first buttered sheet. Butter the second sheet. Repeat until you have stacked and buttered 6 sheets.
Sprinkle the fillo with bread crumbs.
Place the cooled mushroom mixture along one long side of the of the fillo stack, leaving a 2” border on each end.
Roll the mushroom mixture inside the fillo, folding the ends in to enclose the filling.
Butter the roll, and place on parchment on a baking sheet, seam down. The strudel can be held in the refrigerator at this point until ready to bake.

Preheat oven to 375 degrees.

Bake the strudel until golden and crisp.

Slice with a serrated knife.

Serve garnished with sour cream and chopped green onion.

PUFF PASTRY VERSION

Defrost the frozen sheets of puff pastry overnight in the refrigerator.

Roll a sheet of puff pastry sheets on a sheet of parchment to half of its original thickness. Cut the sheet in half widthwise.

Sprinkle the puff pastry sheets with bread crumbs.
Place the cooled mushroom mixture along one long side of each of the of the pastry sheets, leaving a 2” border on each end.
Roll the mushroom mixture inside the pastry, folding the ends in to enclose the filling, and overlapping the seam by about 1 ½ “. Cut off any excess pastry.
Beat an egg with about 1 tbs of water. Brush the inside of the seam with the egg wash to seal the rolls, and brush the top and sides of the rolls with the remaining egg wash.

Place seam down on a parchment covered baking sheet.

Bake at 375 degrees until the pastry is puffed and golden. Serve as above.