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Article: Duck, Wild Mushroom and Cheddar Cheese Strudel.(Food)(Recipe)
- Article from:
- Daily Herald (Arlington Heights, IL)
- Article date:
- July 16, 2008
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Copyright informationCOPYRIGHT 2008 Paddock Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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1/2 pound assorted wild mushrooms (such as crimini, shiitake, morel)
1/4 pound confit and shredded duck meat
1/2 pound butter
1/4 cup chopped, peeled shallots
1 teaspoon peeled, chopped garlic
2 teaspoons stemmed, chopped rosemary
1 teaspoon stemmed, chopped fresh thyme
4cups baby spinach
1 box phyllo dough
3 cups finely shredded cheddar cheese
Salt to taste
Black pepper to taste
Wash any dirt from the mushrooms and dry quickly, sliced into 1/8-inch slices.
Melt the butter in a pan and saute the mushrooms, shallots, garlic, rosemary and thyme, 2 to 3 minutes until the mushrooms render their liquid ...