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Provenance of Dish
Growing up in an area like the Pacific Northwest you quickly realize how much food is truly at your feet. I have scoured many national parks and truly desolate areas of The Dark Divide and always left with a basket full of groceries from the forest floor. The area in and around Mt Saint Helens yields many different kinds of mushrooms throughout the year. The gateway to Gifford Pinchot National Forest is Woodland Washington. The wide array of mushrooms used in this simple strudel is definitely reminiscent of the continued array of wild mushrooms found in the Dark Divide around Mt Saint Helens.
Recipe
Ingredients
the mushroom strudel
6oz salted organic creamery butter
2 lbs mixed forest foraged wild mushrooms (like chanterelles, morels, porcini, matsutake, or black trumpets depending on your area or any cultivated mushrooms like shiitake can be used as well) (medium rough chopped)
2 tbsp jacobsen sea salt
1 tbsp fresh cracked black pepper
1 large organic sweet onion (medium diced)
8 cloves of fresh organic garlic (peeled, rough chopped)
3 tbsp organic ap flour
1½ to 2 cups organic heavy cream
2 tbsp fresh organic thyme leaves (chopped)
½ cup dry wild mushroom mixture (rehydrated in ½ cup hot water)
1 tsp fresh organic rosemary (chopped)
pinch of fresh ground organic nutmeg
1½ to 2 cups panko Japanese breadcrumbs
7each 14”x18” sheets of thawed phyllo dough
1 tbsp small diced organic sweet onion
1 tsp chopped organic fresh garlic
2 tbsp salted organic creamery butter
½ tsp fresh organic thyme leaves
a pinch each of jacobsen sea salt and fresh cracked black pepper
1 tbsp organic ap flour
2 cups organic heavy cream
2 tbsp organic whole grain mustard
1oz organic olive oil
the juice of one large organic lemon
a pinch of jacobsen sea salt
a big pinch of fresh cracked black pepper
3-5oz young organic winter green such as baby kale, arugula, or mixed greens
Instructions
for the strudel
1. preheat oven to 365º
2. in a medium pot melt 4 oz of the butter, add onion, garlic, mixture of fresh chopped mushrooms, and some of the salt and pepper
3. cook over moderate heat, stirring occasionally until the mushrooms release their juices (about 8-10 minutes)
4. cook until the liquid is evaporated and the mushrooms start to brown (about 8 minutes) add some of the fresh herbs and cook 2-4 minutes longer
5. stir in the flour and another round of salt and pepper, stir until incorporated well
6. stir in the heavy cream and rehydrated dry wild mushrooms + the liquid that was used to rehydrate them
7. turn to low heat and simmer, stirring often for 15-20 minutes
8. add panko all at once to the mushroom cream mixture stirring with a strong spoon to incorporate well, remove from the heat, season with some salt + pepper and the remainder of the fresh herbs
9. chill the entire mixture in the reefer for 2-3 hours
10. melt the remaining butter and season with some salt + pepper
11. line a sheet pan with parchment paper and place the pastry brush in with the melted butter
12. on a flat surface like a wooden cutting board place one sheet of the phyllo dough
13. brush the top of the sheet with some of the melted butter, top with the remaining phyllo sheets, buttering the top of each sheet as you go (all 7 sheets, individually)
14. with your hands form a single log shape out of the chilled mushroom mixture, place this mushroom “log” onto one of the long sides of the buttered phyllo dough sheets
15. carefully and tightly roll it up into a log, folding in the ends as you go
16. shift the now rolled strudel to the center of the parchment lined sheet pan, making sure that the seam is going to bake on the bottom, brush the top and sides with some of the remaining melted butter
17. bake the strudel in the preheated oven for about 45 minutes or until gbd (golden brown + delicious)
18. let the strudel rest for 10 minutes
19. slice to your desired serving size, serve with a tangle of dressed up greens and country mustard cream
for the country mustard cream
1. in a small saucepan over medium-low heat add the butter, sweet onion, garlic, thyme, and sweat for 4-6 minutes or until translucent, stir in the flour
2. cook stirring for 3-4 minutes, whisk in the heavy cream and incorporate well
3. reduce the cream mixture over medium heat stirring occasionally until it reaches your desired serving consistency
4. adjust salt + pepper, whisk in the whole grain mustard, the sauce is ready to serve
for the the tangle of all dressed up winter greens
1. in a small stainless steel mixing bowl add the olive oil, lemon juice, greens, salt + pepper
2. toss to coat thoroughly, set aside
