2 lbs. shitake, portobella mushrooms
1⁄4 cup minced shallots
6 tbsp. butter
2 tbsp. olive oil
Salt and pepper
2 8-oz. packages chevre cheese
8 sheets frozen filo dough, 16 inches x 22 inches
3⁄4 cup melted butter (Can use non dairy butter )
Panko Bread crumbs
Makes 2 Strudels:
Preheat oven to 400° F.
Chop mushrooms and dry in a towel.
Saute with minced shallots in butter and oil over moderately high heat, stirring frequently. Cook until the liquid has evaporated. Add Sea salt and pepper. Blend in goat/chevre cheese.
Spread a sheet of filo dough on a damp towel. Brush with melted butter and sprinkle on panko bread crumbs. Repeat with second and third sheets, stacking them on top of the first sheet, then butter. Add 7 or 8 layers. Put half the mushroom mixture the dough, leaving a 2- to 3-inch border at the sides. Fold in the sides, then, using the towel, roll. Crimp the ends. Prepare the second strudel.
Put strudels on baking sheet oiled/sprayed with Olive Oil Pam and brush with melted butter. Bake in oven until brown /20 minutes. Strudel can be made and baked ahead, stored in the refrigerator or in the freezer overnight, and then reheated.
Great recipe for Lactose Intolerant who can eat only goat cheese.