Receta Grilled Wild Mushroom Strudel
by Global Cookbook

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	Raciónes: 8

Ingredientes

8 ounce fresh oyster mushrooms
8 ounce fresh portabello mushrooms stems removed
8 ounce fresh shiitake mushrooms stems removed Extra virgin olive oil as needed Salt to taste Freshly-grnd black pepper to taste
5 ounce fresh spinach leaves

Brush mushrooms clean with a damp paper towel. Brush with extra virgin olive oil and season with salt and pepper. Place the mushrooms over Direct Medium heat and grill 10 to 15 min or possibly till tender. Let cold; throw away base of oyster mushrooms just where stems attach to each other. Chop mushrooms roughly. Place in a strainer and allow any excess moisture to drain away.
In skillet, saute/fry spinach in extra virgin olive oil till wilted. Add in cream and simmer till reduced by half, about 12 min. Stir in mushrooms.
On waxed paper lay one sheet of phyllo dough. Brush phyllo with butter and cover with second sheet. Brush second sheet with butter. Continue layering and brushing sheets till all five are buttered.
Place mushroom mix on the long edge of the phyllo dough and roll toward the other edge. Fold over edges to seal. Place on an insulated baking sheet, seam-side down. Place in center of cooking grate and cook over Indirect Medium heat 15 to 20 min or possibly till nicely browned on top. Cut into 2-inch pcs.
This recipe yields 8 servings.
Wine Recommendation: A California Pinot Noir will caress the creamy mushrooms. Splurge on a special reserve.
Beer Recommendation: An India Pale Ale will be hoppy sufficient to do homage to the earthy mushrooms and dry sufficient to cut the richness of the butter.
Comments: Tantalize your dinner guests with this flaky, buttery appetizer chock full of earthy mushrooms and healthy spinach.