Mushrooms, leeks and ricotta strudel
15
45
4
No
Ingredients
- 30 ml (2 tablespoons) of butter
- 30 ml (2 tablespoons) of olive oil
- 340 g (almost 12 oz) of minced Swiss brown mushrooms (1 1/2 package)
- 5 minced shallots
- 20 g (2/3 oz) of dried girolles, rehydrated into 160 ml (2/3 cup) of warm water
- 180 ml (3/4 cup) of ricotta
- 30 ml (2 tablespoons) of breadcrumbs
- Salt and pepper up to taste
- 500 ml (2 cups) of minced leeks
- 60 ml (1/4 cup) of water
- 500 ml (2 cups) of minced white Swiss chard leaves
- 4 chopped garlic cloves
- 60 ml (1/4 cup) of melted butter
- 4 phyllo pastry sheets
- 15 ml (1 tablespoon) of sesame seeds
- 1/2 package of 245 g (almost 8 oz) of garlic and herbs flavoured Boursin cream cheese
Preparation
Side-by-side mode
- In a pan, heat 7.5 ml (1/2 tablespoon) of butter and 7.5 ml (1/2 tablespoon) of oil at high heat Cook 1 package of Swiss brown mushrooms for about 5 minutes until they brown. Add shallots and cook for 2 minutes. Set aside in a bowl.
- In the same pan, heat 7.5 ml (1/2 tablespoon) of butter and 7.5 ml (1/2 tablespoon) of oil and cook the remaining Swiss brown mushrooms with girolles (well drained beforehand by pressing with your hands, and keep soaking water). Cook for 7 minutes, pour soaking water on girolles, then reduce until dry.
- Pour in the bowl with remaining mushrooms, cool down, then add ricotta and breadcrumbs. Salt and pepper. Mix.
- Meanwhile, in a casserole heated at medium heat, set 15 ml (1 tablespoon) of butter and 15 ml (1 tablespoon) of oil with leeks and water and cook for 10 minutes covered or until tender and water evaporates.
- Add Swiss chard leaves and garlic and stir until cooked. Salt and pepper.
- Set it in a sieve and press to remove the juice surplus. Set aside.
- Preheat oven to 200°C (400°F).
- Brush melted butter over a phyllo sheet and add another sheet over. Repeat the same operation with the remaining sheets.
- Set the mushroom mixture at 6.25 cm (2½ inches) of the largest part of the phyllo pastry and make it into a rectangle of 25 cm x 7 cm (10 inches x 3 inches).
- Cover with the leek mixture.
- Fold the pastry over the face for the joint to be under. Slice the surplus over the sides and fold under. Set over a plate covered with aluminum paper, brush melted butter under the strudel and sprinkle sesame.
- Oven bake for 30 minutes and turn over at mid-cooking to ensure a uniform cooking.
- Serve with preheated boursin in a pan or microwaved.
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