Wine & Cheese
Speck, Loren
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Portobello Strudel

"If the divine creator has taken pains to give us delicious
and exquisite things to eat, the least we can do is prepare
them well and serve them with ceremony."
~ Fernand Point

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Mushrooms
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Mushrooms
Alie Kruse-Kolk
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Portobello Strudel
Tom Valenti, Cascabel, New York, NY
America's Best Chefs
Food & Wine Books, Editorial Director: Judith Hill,
1995, American Express Publishing Corp.

“Fried pastry with meaty mushrooms and melting goat cheese makes
an addictive little morsel. Bake 15 minutes in a 425-degree-F oven
if you prefer.”

Chef’s Wine Suggestion: Rich and pungent Sauvignon Blanc is the
classic accompaniment to goat cheese. A young bottle from California
will nicely complement the earthy richness of this dish.

Serves 6

2 pounds portobello mushrooms, stems removed
7 tablespoons olive oil
1 1/4 teaspoons salt
3/4 teaspoon fresh-ground black pepper
1 clove garlic, minced
1 tablespoon mixed chopped fresh herbs, such
as tarragon, chives and parsley
6 ounces mild goat cheese, such as
Montrachet, crumbled
6 sheets phyllo dough
4 tablespoons butter, melted
1 egg yolk
1/4 cup cooking oil

1. Heat the oven to 375 degrees F. Rub the mushrooms all over with the olive oil. Put them on an oiled baking sheet, top side up, sprinkle with
3/4 teaspoon of the salt and 1/2 teaspoon of the pepper, and bake in
the oven until tender, about 20 minutes. When the mushrooms are
cool enough to handle, trim off the black gills on the underside and
cut the mushrooms into 1/2-inch dice.
2. In a medium bowl, combine the mushrooms, garlic, herbs, the re-
maining 1/2 teaspoon salt and 1/4 teaspoon pepper. Gently stir in
the cheese until just combined.
3. Lay one sheet of phyllo dough on a work surface, a long side toward
you. Keep the remaining phyllo covered with a damp towel. Brush the
phyllo sheet with some of the melted butter. Fold both short ends into
the middle of the sheet to that they meet in the center. Spoon 1/3 cup
of the mushroom filling onto the phyllo along the edge nearest you and
shape into a 2-inch-wide log; leave a 1-inch margin on both sides and 2 inches along the bottom edge. Brush the far edge with some of the egg
yolk. Fold the sides in over the ends of the filling and then roll up tightly
to form a cylinder. Repeat with the remaining phyllo sheets and filling.
4. In a large frying pan, heat the cooking oil over moderate heat. Add the filled phyllo. Cook, turning, until crisp and golden brown, 2 to 3 minutes. Drain on paper towels. Halve on a slight diagonal and serve.
 

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Peppers and White Bean Purée
Balsamic-Roasted Portobello Mushrooms
Flaky Crab, Shrimp and Asparagus Strudel
 

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