Wild Mushroom, Celery Root and Potato Strudel
Strudel made with phyllo dough filled with a savory mixture of celery root, potato, shiitake mushrooms and asiago cheese.
1/4 pound celery root (celeriac), peeled and thinly sliced
1/4 pound potato, peeled and thinly sliced
2 tablespoons olive oil
1/4 pound shiitake mushrooms, stems removed and sliced
1 garlic clove, minced
1 shallot clove, minced
1 to 2 tablespoons rice wine
1 tablespoon finely snipped fresh basil
1 tablespoon finely snipped cilantro
Salt and freshly cracked black pepper to taste
3 tablespoons shredded Wisconsin Asiago cheese
2 egg yolks
3 sheets phyllo dough
- Blanch celery root and potato slices in salted water or stock. Drain and spread vegetable slices on a tray or plate to quickly cool.
- In a sauté pan, heat oil. Sauté mushrooms, garlic and shallot. Deglaze with rice wine. Add cooled celery root and potato slices. Sauté gently 10 minutes. Season with basil, cilantro, salt and cracked pepper.
- In a mixing bowl, combine Asiago cheese and egg yolks. Gently fold into celery root and potato slices.
- On a clean surface, spread phyllo sheets. Brush between sheets with clarified butter. Spread celery root mixture on center of dough. Roll into cylindrical shape. Brush top with butter. Refrigerate 1 hour.
- Bake in a 375°F (190°C) oven 8 to 10 minutes or until golden brown.
- Cool slightly and slice into 8 sections.
Makes 5 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.