Turkey and mushroom strudels
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Photo, Roberto Caruso.
Put away the sugar. This month is all about savoury baking.
, (such as oyster, shiitake and cremini)
, thinly sliced
1 1/2 cups
cooked strips of
chopped, peeled and roasted
- LINE a large baking sheet with parchment. Melt 1 tbsp butter in a large frying pan over medium-high. Add mushrooms, shallots and garlic. Cook until mushrooms are tender, 3 to 4 min. Add remaining 2 tbsp butter, then flour. Cook, stirring constantly, for 30 sec. Add white wine and cook for 2 min. Add broth and cook, stirring often, until thickened, about 4 min. Stir in turkey, chestnuts, parsley, Dijon, lemon juice and salt. Season with fresh pepper. Transfer to a bowl and refrigerate until cool, about 1 hour.
- PREHEAT oven to 400F. Microwave ¼ cup butter with thyme in a small bowl until melted, 1 min. Place 1 sheet of phyllo on work surface with long edge facing you, keeping remainder covered with a damp towel to prevent drying out. Brush lightly with some of the butter mixture. Top with 3 more sheets phyllo, brushing each lightly with butter mixture. Divide filling in half. Leaving a 2-in. border at both short edges of stack and starting 1 in. from closest long edge, spoon half of filling in a 4-in.-wide strip over phyllo. Fold in short sides and roll up tightly. Place, seam-side down, on prepared sheet, and make diagonal slashes in pastry to let steam out. Repeat with remaining 4 sheets phyllo and filling. Brush with any remaining butter.
- BAKE until golden, 15 to 18 min. Let cool for 5 min.
Chatelaine Quickies: Mushroom Grain Bowl
Nutrition (per serving)
- 24 g,
- 25 g,
- 15 g,
- 2 g,
- 434 mg.
- Excellent source of
- vitamin B12