mudbug
Chef Extraordinaire
Impress your friends with this as a first course.
2 cups chopped mixed fresh wild mushrooms (chanterelles, shiitakes, morels)
2 cups common mushrooms
5 T butter
2 medium shallots, chopped
salt and pepper to taste
2 T chopped mixed herbs (your faves) or 2 t dried
1 egg, lightly beaten
3 sheets phyllo dough
1/4 cup lightly toasted bread crumbs
two 6-inch crepes
In a large pan, saute all the mushrooms in 2 T of the butter over medium-high heat until all their liquid has been rendered and evaporated and the mushrooms are golden and crisp, 8 to 10 minutes. Add shallots, season with salt and pepper, and continue cooking for 2 more minutes. Remove from heat and stir in herbs. Taste and correct seasoning, then chill mixture. When mushrooms are cool, stir in the beaten egg.
Preheat oven to 400. Melt remaining butter. Lay out one sheet of phyllo on work surface, with long sides running vertically. Brush entire surface w/melted butter, then sprinkle with 1/3 of bread crumbs. Cover first sheet with second sheet and repeat with butter and crumbs. Repeat with third sheet.
Place 2 crepes across the closest short side and mound chilled mushroom mixture in a line across the crepes, leaving a 1-1/2 margin at either end. Pat the mushrooms into a neat cylinder, fold the margins in, then roll the crepes and phyllo hseets around the filling. Continue rolling until all the pastry is wrapped around the filling.
Place roll, seam side down, on a baking sheet and brush entire surface with more melted butter.
Bake in preheated oven until golden brown, 25 to 30 minutes. Cool for 15 minutes before slicing. Use serrated knife for best results.
This is from The Greenbrier Cookbook. The Greenbrier is a fancy-schmancy resort in West Virginia that I intend to spoil myself at someday for a nice long me-fest.
2 cups chopped mixed fresh wild mushrooms (chanterelles, shiitakes, morels)
2 cups common mushrooms
5 T butter
2 medium shallots, chopped
salt and pepper to taste
2 T chopped mixed herbs (your faves) or 2 t dried
1 egg, lightly beaten
3 sheets phyllo dough
1/4 cup lightly toasted bread crumbs
two 6-inch crepes
In a large pan, saute all the mushrooms in 2 T of the butter over medium-high heat until all their liquid has been rendered and evaporated and the mushrooms are golden and crisp, 8 to 10 minutes. Add shallots, season with salt and pepper, and continue cooking for 2 more minutes. Remove from heat and stir in herbs. Taste and correct seasoning, then chill mixture. When mushrooms are cool, stir in the beaten egg.
Preheat oven to 400. Melt remaining butter. Lay out one sheet of phyllo on work surface, with long sides running vertically. Brush entire surface w/melted butter, then sprinkle with 1/3 of bread crumbs. Cover first sheet with second sheet and repeat with butter and crumbs. Repeat with third sheet.
Place 2 crepes across the closest short side and mound chilled mushroom mixture in a line across the crepes, leaving a 1-1/2 margin at either end. Pat the mushrooms into a neat cylinder, fold the margins in, then roll the crepes and phyllo hseets around the filling. Continue rolling until all the pastry is wrapped around the filling.
Place roll, seam side down, on a baking sheet and brush entire surface with more melted butter.
Bake in preheated oven until golden brown, 25 to 30 minutes. Cool for 15 minutes before slicing. Use serrated knife for best results.
This is from The Greenbrier Cookbook. The Greenbrier is a fancy-schmancy resort in West Virginia that I intend to spoil myself at someday for a nice long me-fest.
