Potato Strudel With Dill Sauce
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Unsalted Butter1 cup
Onion (finely diced)1 clove
Garlic (minced)4 cups
Button Mushrooms (diced)2 tbsps
Vermouth (white)2 tbsps
Oregano Leaves (chopped fresh)2 tbsps
Thyme Leaves (chopped fresh)1 cup
Chevre (soft)1 cup
Shallot (finely chopped)2 cups
Heavy Cream2 tbsps
Dill (chopped)Directions:
1
Special equipment: pastry brush Preheat oven to 400 dgrees F
2
In a large pot of salted water boil the potatoes until tender, about 5 minutes
3
Drain the potatoes and set aside in a large bowl
4
In a large skillet melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat and saute the onion and garlic until soft
5
Add the button mushrooms and saute until lightly browned
6
Add this mixture to the bowl with the potatoes
7
Melt the remaining butter and oil in the same skillet and saute the shiitake mushrooms until golden, add to the potatoes
8
Pour the white vermouth into the hot skillet and simmer for 30 seconds
9
Add the vermouth, oregano, thyme, and parsley to the potato and mushroom mixture
10
Season, to taste, with kosher salt and pepper
11
Crumble the soft chevre into the potato and mushroom mixture and gently combine
12
Lay 1 sheet of phyllo on a clean, dry surface, and brush with clarified butter
13
Continue layering with 2 more sheets of phyllo brushing each sheet with clarified butter
14
Place the mushroom mixture across the lower third of the phyllo layers
15
Roll up the strudel like a spring roll, tucking in the sides to create a tight cylinder
16
Place the strudel on a parchment paper lined baking tray
17
Brush the outside of the strudel with clarified butter and refrigerate for 30 minutes
18
Bake for 15 minutes, reduce the heat to 350 degrees F
19
Bake for 15 minutes longer, until golden brown
20
Cut the strudel into 6 slices and serve with the warm Dill Sauce
21
In a medium pot over medium high heat melt the butter and saute the shallots until golden
22
Add the cream and bring to a boil
23
Reduce the heat to medium low and simmer until reduced by 1/3
24
Stir in the dill and season with the salt and pepper, to taste