Recipes
Below is one of our most famous recipes that we've had over the history of our company, please check back for more. If you have a specific recipe that you'd like to inquire about please feel free to email us.
Wild Mushroom Strudel
Yeild: 1 Log (about 5 servings)
| Chicken or Vegetable Stock | 1/2 oz |
| Shallots | 1 oz |
| Minced Garlic | 1 oz |
| Wild Mushrooms (Shiitake, Oyster, etc...) | 1/2 lb. |
| Dry Wine | 1 3/4 oz |
| Borsin or Cream Cheese | 1 oz |
| Melted Butter | 1/2 oz |
| Salt & Pepper | To Taste |
| Heat the stock in a large sauté pan. Sweat garlic and shallots. Add mushrooms and sautéed until cooked and juices reduced. Deglaze pan with wine and reduce until almost dry add cheese and melt. Add Salt & Pepper to taste. | |
| Spread mixture on a parchment lined sheet pan to cool. Once cooled stack 3 sheets of phyllo dough, brushing each layer with butter, mound the mushroom mixture along the long edge of the dough. Roll strudel tightly, completely enclosing the mushroom mixture. Brush the top with melted butter. Place strudels in a 350 degree oven (conventional) or 300 degree (convection) and bake until golden brown, about 15 minutes. | |
