Thierry Meissonnier, Executive Chef, Hilton Chicago, Chicago, IL
- 2 tbsp. butter
- 1 1/2 oz. garlic, minced
- 3/4 cup shiitake mushrooms, julienne cut
- 3/4 cup button mushrooms, sliced
- 3 oz. porcini mushrooms, sliced
- 3 oz. portobello mushrooms, sliced
- 1 cup Marsala wine
- 1 sprig fresh thyme
- 2 sets Athens® Ready-To-Go Phyllo Doughô, thawed
- 2 tbsp. butter, melted
In a large saute pan, melt butter and saute garlic for 3-4 minutes. Add shiitake, button, porcini, and portobello mushrooms and saute briefly. Deglaze pan with Marsala and add thyme. Cook on low heat until all liquid has evaporated. Remove thyme and chill mushroom mixture.
Place half of mixture at one end of Athens® Ready-To-Go Phyllo Dough, leaving 1 inch from each side free of filling. Roll Phyllo tucking edges as you go. Place seam side down on baking pan, score strudel into 4 equal portions and seal with melted butter. Repeat. Bake in preheated 350°F oven for 15-20 minutes or until golden brown. Serve hot with grilled or sauteed vegetables.