Mushroom, leek 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 shallots, minced
- 20 g (2/3 oz) of dried chanterelles, rehydrated into 150 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 garlic cloves, chopped
- 60 ml (1/4 cup) of butter, melted
- 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 chanterelles (well drained beforehand by pressing with your hands, and keep soaking water). Cook for 7 minutes, pour soaking water on chanterelles, then reduce until dry.
- Pour the remaining mushrooms into the bowl, cool down, then add ricotta and breadcrumbs. Salt and pepper. Mix.
- Meanwhile, set 15 ml (1 tablespoon) of butter in a casserole heated at medium heat and 15 ml (1 tablespoon) of oil with leeks and water. Cover and cook for 10 minutes 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 400°F (200°C).
- 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 cm (2 1/2 inches) of the largest part of the phyllo pastry and make it into a rectangle of 25 cm x 7 cm (10 inches x 2.75 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 uniform cooking.
- Serve with preheated boursin in a pan or microwaved.
Did you know that...
Every year, we plant millions of Quebec leeks in the spring, which we harvest from mid-August onwards.
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