Today I am recreating and reimagining one of my favorite dishes I used to love to eat at one of the now long gone restaurants I worked at. Wild mushroom strudel with a madeira wine sauce. I really hope you make this recipe for your family and enjoy it as much as I do. The fun part of this recipe is going out and finding the mushrooms.

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Print Recipe

Wild mushroom strudel

Course

dinner, Main Dish

Cuisine

Austrian, Central European, Eastern European

Prep Time

1 hour

Cook Time

2 hours

Passive Time

2 hours

Servings

people

Ingredients

Bread crumbs

• 1 loaf french bread cut into cubes (better if bread is not fresh)
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon black pepper fresh ground
• 1/4 teaspoon sea salt
• 1 pinch red pepper flakes
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme

Cashew cream

• 2 cups cashews raw and unsalted
• 1/4 cup nutritional yeast flakes
• 1/2 ounce dried wild mushrooms plus a couple pinches
• 2 cups mushroom stock
• 2 cups vegetable stock plus as needed
• 2 pinches black pepper
• 2 pinches white pepper
• 2 pinches sea salt
• 1 pinch red pepper flakes
• 2 pinches grains of paradise

Strudel

• 4 ounces earth balance one stick
• 2 tablespoons extra virgin olive oil
• 4 lbs wild mushrooms Fresh, rough chopped (I suggest portobello, shiitake, crimini and oysters. If you go to your local Asian market you can find those and a lot more)
• 1/4 cup shallots minced
• 2 tablespoons garlic minced
• 1 teaspoon sea salt plus to taste
• 2 tablespoons grains of paradise fresh ground
• 1/2 teaspoon black pepper fresh ground plus to taste
• 1 pinch red pepper flakes
• 1 teaspoon thyme leaves fresh
• 1 cup madera wine
• 1 each cashew cream mixture
• 8 ounces cream cheese 1 8 ounce package
• 15-20 each filo dough sheets (If you tear the sheets too badly you may need more)
• 3/4 cup melted earth balance may need more
• 1-2 cups bread crumb mixture

Madeira wine sauce

• 3 tablespoons earth balance 2T + 1 T seperated
• 1/2 cup Wild mushroom mixture
• 1/4 teaspoon black pepper fresh ground plus to taste
• 1/4 teaspoon sea salt plus to taste
• 1/2 teaspoon garlic minced
• 1/2 teaspoon shallots minced
• 1/2 cup madeira wine
• 1 cup vegetable stock
• 1 cup mushroom stock
• 1 stem fresh thyme removed from stem

Course dinner, Main Dish Cuisine Austrian, Central European, Eastern European Prep Time 1 hour Cook Time 2 hours Passive Time 2 hours Servings people Ingredients Bread crumbs 1 loaf french bread cut into cubes (better if bread is not fresh) 1 tablespoon extra virgin olive oil 1/4 teaspoon black pepper fresh ground 1/4 teaspoon sea salt 1 pinch red pepper flakes 1 sprig fresh rosemary 2 sprigs fresh thyme Cashew cream 2 cups cashews raw and unsalted 1/4 cup nutritional yeast flakes 1/2 ounce dried wild mushrooms plus a couple pinches 2 cups mushroom stock 2 cups vegetable stock plus as needed 2 pinches black pepper 2 pinches white pepper 2 pinches sea salt 1 pinch red pepper flakes 2 pinches grains of paradise Strudel 4 ounces earth balance one stick 2 tablespoons extra virgin olive oil 4 lbs wild mushrooms Fresh, rough chopped (I suggest portobello, shiitake, crimini and oysters. If you go to your local Asian market you can find those and a lot more) 1/4 cup shallots minced 2 tablespoons garlic minced 1 teaspoon sea salt plus to taste 2 tablespoons grains of paradise fresh ground 1/2 teaspoon black pepper fresh ground plus to taste 1 pinch red pepper flakes 1 teaspoon thyme leaves fresh 1 cup madera wine 1 each cashew cream mixture 8 ounces cream cheese 1 8 ounce package 15-20 each filo dough sheets (If you tear the sheets too badly you may need more) 3/4 cup melted earth balance may need more 1-2 cups bread crumb mixture Madeira wine sauce 3 tablespoons earth balance 2T + 1 T seperated 1/2 cup Wild mushroom mixture 1/4 teaspoon black pepper fresh ground plus to taste 1/4 teaspoon sea salt plus to taste 1/2 teaspoon garlic minced 1/2 teaspoon shallots minced 1/2 cup madeira wine 1 cup vegetable stock 1 cup mushroom stock 1 stem fresh thyme removed from stem

Instructions

Make bread crumbs

1. Place all the ingredients in a bowl and toss until well mixed. Put on baking tray and bake at 200 for 30 minutes and then shut off oven and leave overnight. Place in food processor and chop until you have crumbs.

Make cashew cream

1. Place cashews, a pinch of black pepper, salt, white pepper, grains of paradise, and dried mushrooms in a container and put water on top until the cashews are well covered. Soak for 20 minutes and then drain.
2. Place drained cashews in blender with remainder of ingredients and liquify until can go through fine mesh strainer. You may have to do in batches if you have a smaller or less powerful blender. You may need to add some more vegetable stock if cream is too thick. Set aside.

Make mushroom filling

1. Heat up a big pot on medium high heat. Add 1 stick Earth Balance and extra virgin olive oil. When melted add the mushrooms, shallots, garlic, black pepper, grains of paradise, pinch of red pepper flakes, and sea salt. Cook until the mushrooms are cooked completely and the liquid is gone, stirring frequently.
2. Add the madeira wine and cook until halved. Add the thyme, cream cheese, and cashew cream. Reduce sauce until nice and thick. at least by half. Let sauce cool down to at least room temperature or refrigerated.
3. Place a damp towel on your counter and then place a piece of filo dough on top. Spread melted earth balance on the filo with a pastry brush. Sprinkle bread crumbs on top. Repeat until you have 5 layers but on the 5th layer just put the earth balance on it. Place the mushroom mixture on the lower third of the dough but leave 1-2 inches on each side. With the towel fold the sides of the dough over the mixture and then fold and roll the dough so you have a burrito.
4. Place the roll on a "buttered" baking pan and repeat until you have no more rolls, Will be 3-4 rolls. Pastry brush earth balance on top and then bake in a 400 degree oven for 20-30 minutes or until golden brown. Remove from oven and let rest.

Make madeira wine sauce

1. Place 2 tablespoons earth balance in a hot cast iron skillet. When melted add 1/2 cup mushrooms, black pepper, grains of paradise, sea salt, garlic, and shallots and cook until mushrooms are done. Add 1/2 cup madeira wine and cook until reduced in half. Next add 1/2 cup vegetable stock, 1/2 cup mushroom stock and reduce until thick. Reduce heat to low and you have a gentle simmer, and add the thyme leaves, cook for a minute and then add 1 tablespoon earth balance and stir until just mixed. Remove from heat.

Serve

1. Cut the strudel into good portions, plate and add a bit of the sauce on top. Eat!

Recipe Notes

Columela Extra Virgin Olive Oil From Spain
Alessi - Fine Mediterranean Sea Salt
Grains of Paradise
Nutritional Yeast Flakes