Ingredients
-
3 tablespoons extra virgin olive oil
-
1 medium onion, finely chopped
-
2 garlic cloves, minced (or more)
-
salt and pepper
-
1/2 cup white wine
-
1/2 teaspoon fresh thyme
-
1/4 cup fresh basil leaf, torn, packed
-
1/2 cup baby spinach leaves, packed
-
1/2 teaspoon fresh grated fresh lemon rind
-
1/2 lb asiago cheese or 1/2 lb goat cheese, crumbled
-
4 sheets phyllo dough
-
3 tablespoons melted sweet butter
-
3/4 cup fine breadcrumbs
-
1/2 lb shiitake mushroom, cleaned and sliced (woody stems removed)
-
1 lb cremini mushroom, cleaned and sliced
Instructions
- In a large skillet, over medium heat, combine oil, mushrooms, onion and garlic.
- Season with salt and pepper.
- Stir frequently, until mushrooms have released their liquid and most of that liquid is evaporated.
- Add the wine, the thyme, the basil, the spinach and the lemon rind.
- Saute until the liquid is evaporated.
- Transfer to a bowl and allow to cool.
- Stir in cheese, 4 tablespoons of the breadcrumbs.
- Preheat oven to 350°F.
- Line a cookie sheet with buttered parchment paper.
- Lay out one sheet of phyllo, brush with melted butter, top with another sheet of phyllo and brush again with butter.
- Repeat (using in total four sheet of dough).
- Sprinkle breadcrumbs over the phyllo dough.
- Lay out mushroom mixture over one end of Phyllo dough.
- Carefully roll into a strudel, tucking in the ends.
- Brush the strudel with butter.
- Bake until golden and crisp--about 30 minutes.