Mushroom Strudel

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
10

Delicious phyllo dough filled with chanterelle and button mushrooms with cream cheese, thyme and hot pepper sauce. Serve on the side with any meat or fish, or as a vegetarian entree with a salad.

Ingredients

1 onion, finely diced
4 oz. butter, divided
2 lb. button mushrooms, quartered
1 lb. chanterelle mushrooms, chopped
1 lb. cream cheese, softened
3 dashes hot pepper sauce
1⁄2 tsp. dried thyme
10 sheets of phyllo dough, 10x15 in. each

Steps

1. In a skillet over medium heat, sauté onion in 21⁄2 tbsp. of butter. Add mushrooms and sauté until mushrooms have released their juices; reduce liquid by half. Add cream cheese, hot pepper sauce and thyme. Cook until mixture is smooth; season to taste. Cool.

2. In a small saucepan over low heat, melt remaining butter. On a baking sheet, brush a sheet of phyllo dough with butter and top with another sheet of dough. Brush with butter and repeat, using remaining sheets of dough.

3. Spoon mushroom mixture lengthwise down the center of the dough, leaving 2-3 in. from both ends clear. Fold the ends of the dough over the filling and roll into a log. Brush with butter and bake at 400° F. until golden brown, 20-30 min. Slice 11⁄2 in. thick and serve with a salad.

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources