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MUSHROOM PHYLLO STRUDEL Courtesy of Adam Roush, Executive Chef, Trombino’s Bistro Italiano, Albuquerque, NM Ingredients
38.4 ounces White mushroom, sliced
38.4 ounces Crimini mushroom, sliced
19.2 ounces Portobello mushroom, sliced
1.2 ounces Garlic, minced
1.2 ounces Butter
1.2 ounces Dried basil
9.6 ounces White wine
19.2 ounces Heavy cream
7.2 ounces Romano cheese, grated
19.2 ounces Panko breadcrumb>br/> 0.15 ounce Salt & Pepper
8.4 ounces Butter, melted
30 sheets Athens Fillo Dough (14x18) Sauté all mushrooms and garlic in 1.2 ounces butter until cooked through. Add basil and deglaze with wine. Allow to reduce slightly. Add cream and continue to reduce., by 1/3. Remove from heat and fold in 1/2 cup cheese and panko. Allow to cool completely.
Layer 5 sheets phyllo dough alternating with melted butter. Line the long side of the phyllo with 1/2-inch of the cooled filling. Roll the phyllo to create a log. Repeat 5 times to make 6 strudels. Brush the strudels with remaining butter and sprinkle with remaining cheese. Bake at 350ºF for 15-20 minutes, or until phyllo is crispy. Serve immediately or chill for future use.
TIPS
Reheats well in 350ºF oven.
Athens Ready-To-Go Fillo DoughTM can be substituted for the 14x18 fillo dough.
Click here for Athens Ready-To-Go conversion details.
Yield: 24 portions
| Ingredient |
Amount |
Cost per ounce/each |
Total |
Costing
| White mushrooms |
38.4 oz |
$0.20 |
$8.00 |
| Crimini mushrooms |
38.4 oz. |
$0.13 |
$4.98 |
| Portobello mushrooms |
19.2 oz. |
$0.17 |
$3.36 |
| Garlic |
1.2 oz. |
$0.09 |
$0.11 |
| Butter |
9.6 oz. |
$0.17 |
$1.63 |
| Dried basil |
1.2 oz. |
$2.06 |
$0.61 |
| Salt & pepper |
0.15 oz. |
$0.17 |
$0.02 |
| White wine |
9.6 oz. |
$0.07 |
$0.62 |
| Heavy cream |
19.2 oz. |
$0.07 |
$1.38 |
| Panko |
19.2 oz. |
$0.11 |
$0.26 |
| Athens Fillo Dough (14x18) |
30 each |
$0.12 |
$3.60 |
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$24.68 |
Cost per portion: $1.22
Retail price per portion: $7.39
Food cost: 16.5%
Profit percentage: 83.5%
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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