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Name: Grilled Wild Mushroom Strudel
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 8 ounces fresh oyster mushrooms; 8 ounces fresh portabello mushrooms stems removed; 8 ounces fresh shiitake mushrooms stems removed; Olive Oil; Salt & Pepper; 6 ounces fresh spinach leaves; 1 cup Heavy cream; 5 sheets phyllo dough; 1/2 cup butter melted

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INGREDIENTS

8 ounces fresh oyster mushrooms
8 ounces fresh portabello mushrooms ; stems removed
8 ounces fresh shiitake mushrooms ; stems removed
Olive Oil
Salt & Pepper
6 ounces fresh spinach leaves
1 cup Heavy cream
5 sheets phyllo dough
1/2 cup butter ; melted

Servings

INSTRUCTIONS

Brush mushrooms clean with a paper towel. Brush with olive oil and season with salt and pepper.

Place the mushrooms over direct medium heat and grill 10-15 minutes or until tender. Let cool; discard base of oyster mushrooms just where the stems attach to each other. Chop mushrooms roughly. Place in a strainer and allow any excess moisture to drain away.

In a skillet, sauté spinach in olive oil until wilted. Add cream and simmer until reduced by half, about 12 minutes. Stir in mushrooms.

On waxed paper, lay one sheet of phyllo dough. Brush phyllo with butter and cover with second sheet. Brush second sheet with butter. Continue layering and brushing sheets until all five are buttered.

Place mushroom mixture on the long edge of the phyllo dough and roll toward the other edge. Fold over edges to seal. Place on an insulated baking sheet, seam side down. Place in center of cooking grate and cook over indirect medium heat 15-20 minutes or until nicely browned on top. Cut into 2-inch pieces.

NOTES

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Grilled Wild Mushroom Strudel

8 ounces fresh oyster mushrooms
8 ounces fresh portabello mushrooms stems removed
8 ounces fresh shiitake mushrooms stems removed
 Olive Oil
 Salt & Pepper
6 ounces fresh spinach leaves
1 cup Heavy cream
5 sheets phyllo dough
1/2 cup butter melted

Brush mushrooms clean with a paper towel. Brush with olive oil and season with salt and pepper.
Place the mushrooms over direct medium heat and grill 10-15 minutes or until tender. Let cool; discard base of oyster mushrooms just where the stems attach to each other. Chop mushrooms roughly. Place in a strainer and allow any excess moisture to drain away.
In a skillet, sauté spinach in olive oil until wilted. Add cream and simmer until reduced by half, about 12 minutes. Stir in mushrooms.
On waxed paper, lay one sheet of phyllo dough. Brush phyllo with butter and cover with second sheet. Brush second sheet with butter. Continue layering and brushing sheets until all five are buttered. 
Place mushroom mixture on the long edge of the phyllo dough and roll toward the other edge. Fold over edges to seal. Place on an insulated baking sheet, seam side down. Place in center of cooking grate and cook over indirect medium heat 15-20 minutes or until nicely browned on top. Cut into 2-inch pieces.

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Nutrition

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Serving Size: 1 Serving (190g)
Recipe Makes: 6 Servings

Calories: 272
Calories from Fat: 213 (78%)

Amt Per Serving		% DV

	Total Fat 23.7g	32 %
	Saturated Fat 14.5g	72 %
	Monounsaturated Fat 6.4g
	Polyunsanturated Fat 1g
Cholesterol 67.8mg		21 %
Sodium 294.9mg		10 %
Potassium 502.1mg		13 %
Total Carbohydrate 11.4g		3 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 8.9g
Protein 4.5g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 272

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