Wild Mushroom and Sauerkraut Strudel with Mascarpone
and Fine Herbs
Chef Mark Andelbradt of Compass – New York, NY
Adapted by StarChefs
Yield: 6 Servings
Ingredients:
- 1 cup hen of the wood mushrooms, cleaned
- 1 cup shiitake mushrooms, cleaned
- 1 cup oyster mushrooms, cleaned
- 1 cup chanterelle mushrooms, cleaned
- 4 Tablespoons extra virgin olive oil
- ½ cup shallots, finely chopped
- 4 cloves garlic, minced
- 2/3 cup mascarpone cheese
- 2 Tablespoons parsley, chopped
- 2 Tablespoons tarragon, chopped
- 2 cups fresh sauerkraut, drained
- 1 package filo
- ½ cup butter, melted
- ½ cup grated parmesan cheese
- Salt and pepper, to taste
Method:
Over medium-high heat, sauté mushrooms with olive oil, shallots and
garlic until golden. Remove from heat and cool. In medium mixing bowl,
fold mascarpone cheese and herbs into cooked mushrooms. Season with salt
and pepper.
Preheat oven to 400°F. To make strudel, lay single sheet filo onto
clean parchment paper. Brush filo with melted butter, then sprinkle with
parmesan cheese. Repeat twice. Spread sauerkraut to two inches from edge
closest to you.
Sauerkraut should come within an inch and a half from either edge of
filo. Place mushroom mixture on top of sauerkraut. Tightly roll filo away
from you, maintaining an even shape. Fold both ends to seal. Transfer
to parchment paper lined baking sheet and brush with melted butter.
Bake strudel 12-15 minutes or until evenly brown on all sides. Remove
from oven and allow to cool slightly before removing from baking sheet.
Cut strudel into 6 pieces and serve.
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