For over 25 years, The Golden Mushroom in Southfield was ranked one of the finest restaurants in Michigan. Their Wild Mushroom Strudel was a signature dish. When this recipe was released in 1991 in a cookbook issued by the Cranbrook House and Gardens Auxiliary, home cooks had their panties in a twist over the availability of fresh and affordable "wild" mushrooms. Today, many speciality grocers stock a wide variety of both fresh, dried, cultivated and wild mushrooms.
1/4 cup of butter
2 tablespoons of minced shallot
2-1/2 quarts of sliced mushrooms - use four or more varieties
3 tablespoons flour
1/3 cup dry sherry
1/3 cup heavy cream
1/4 cup chopped parsley
4 sheets phyllo dough
1/3 cup clarified butter
1. Heat a deep skillet over a medium heat. Add the butter. When melted, add the shallots and saute until soft.
2. Add the mushrooms and cook until the all of the liquid evaporates (GLF tip: cover to get the the mushrooms weeping and then uncover to cook off the juices.)
3. Scatter the flour on top and stir in.
4. Add the sherry and cream. Salt and pepper to taste.
5. Cook until the mixture thickens.
6. Remove from the heat and spread on a rimmed sheet pan to cool.
7. Add the parsley.
8. Heat oven to 400 degrees. Line a large rimmed baking sheet pan with parchment paper and set aside.
9. Place a sheet of phyllo on a clean towel or napkins. Brush with the clarified butter. Repeat with the remaining sheets of phyllo.
10. Place the cooled mushrooms in column the length of one of the long sides.
11. Grasp the towel and lift the edge of the sheets away from you to roll on top of the filling. Continue to lift and roll like a jelly roll, working into place snugly.
12. Lift the completed roll and place seam side down on the paper-lined pan.
13. Brush with more of the clarified butter.
14. Bake until browned and crispy.
15. Slice and serve warm.