The Fat Vegan Chef

Wild mushroom strudel

Servings	Prep Time
12people	1hour

Cook Time	Passive Time
2hours	2hours

Servings	Prep Time
12people	1hour

Cook Time	Passive Time
2hours	2hours

Ingredients

Bread crumbs

Cashew cream

Strudel

4ounces earth balanceone stick
2tablespoons extra virgin olive oil
4lbs wild mushroomsFresh, 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)
1/4cup shallotsminced
2tablespoons garlicminced
1teaspoon sea saltplus to taste
2tablespoons grains of paradisefresh ground
1/2teaspoon black pepperfresh ground plus to taste
1pinch red pepper flakes
1teaspoon thyme leavesfresh
1cup madera wine
1each cashew cream mixture
8ounces cream cheese1 8 ounce package
15-20each filo dough sheets(If you tear the sheets too badly you may need more)
3/4cup melted earth balancemay need more
1-2cups bread crumb mixture

Madeira wine sauce

Instructions

Make bread crumbs

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

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.
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

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.
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.
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.
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

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

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

Recipe Notes