Wild Mushroom Strudel
Rachel Ponce
March 21, 2022
These mushrooms are not grown in the woods, but they are big, beautiful and wild. Mighty Cap Mushrooms is a local producer that recently opened a shop in downtown Paso Robles and specializes in some beautiful shrooms like oyster, lion’s mane, chestnut and king trumpet, just to name a few. This item was on the menu at my restaurant Pair With and it was a fan favorite. The mushrooms were accented by cheese, and if you love truffle, you must try Central Brand Moliterno Black Truffle Pecorino Cheese; it can be found locally at Vivant Fine Cheese. It’s perfect for any meal — brunch, lunch or dinner.
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Ingredients
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| 1 sheet puff pastry | |
| 2lbs Mighty Cap Mushrooms oyster mushrooms | |
| 1tbsp olive oil | |
| 1.5tsp salt, divided | |
| 2 cups fresh spinach | |
| 1 egg | |
| 1/2 cup Central Brand Moliterno Black Truffle Pecorino Cheese, extra for garnish |
Directions
1.
Pre-heat oven to 400 degrees F. Thaw puff pastry on baking sheet lined with parchment paper. While pastry thaws, roughly chop mushrooms.
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2.
In large skillet on medium high heat, add mushrooms and begin to sear. When mushrooms start to brown, add olive oil and 1 teaspoon salt. Continue cooking for 5 minutes, then add fresh spinach and cook until wilted. Place mushroom mixture on baking sheet lined with paper towel to dry and put in refrigerator to cool, about 10 to 15 minutes.
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3.
In small bowl scramble 1 egg with 1 teaspoon of water, set aside. Remove cooled mushroom mixture from refrigerator and place lengthwise in center of the pastry. Sprinkle with grated Moliterno Black Truffle cheese. Use paring knife to slice strips along edge of pastry and brush with egg wash. Alternate pastry crisscrosses over the filling until the mushrooms are covered, then brush top with the remaining egg wash and salt. Place in oven for 20 to 25 minutes, until golden brown. Let cool for 5 minutes and serve with extra grated cheese over top.
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