Chef Kimberly Brock Brown prepared Mushroom and Spinach Strudel on Lowcountry Live, Tuesday, Feb. 26.
Mushroom & Spinach Strudel
1 sheet Puff Pastry
2 ½ cups Mushrooms -Sliced
¼ cup Onion finely Chopped
1 cup Spinach Chopped
2 T Olive Oil
1 T Garlic Chopped
½ cup Bread Crumbs
1 cup Parmesan Cheese Shredded
2 oz White Wine
1 tsp Basil
1 Pinch Nutmeg
1 T Water
Thaw Puff Pastry. Saute Onions & Garlic until clear. Add mushrooms and spices, cook until tender then add spinach and remove from heat. Add bread crumbs & cheese.
Lightly flour surface and roll out the puff pastry. Spread the mushroom mixture ½ inch from the edge.
Whisk the egg and water together and brush the edges. Roll up the pastry and seal the seam with the egg wash, place the roll on parchment seam side down. Brush the strudel and bake at 375 degrees for 20 minutes or until golden brown. Slice and serve warm.
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