Preparation / Directions:
Step l
6 ounces each Fancy White, Shitake, Portabella and Oyster mushrooms, pulsed in
food processor to chopped consistency
4 ounces dried Porcini mushrooms, soaked in water then pulsed in food
processor to chopped consistency
Heat oil in saute pan. Add shallots and garlic. Saute till translucent.
Deglaze with white wine. Add beef stock, tomato paste and chopped mushrooms.
Cook over low heat until no liquid remains. Cool. Add salt and pepper to
taste.
Step ll
Preheat-heat oven to 450 degrees.
Lay out 1 set of phyllo dough sheets (4 sheets). Brush each phyllo sheet
lightly with olive oil. Evenly spread 1/6 of mushroom mixture at edge of
phyllo sheet set. Roll away from you in strudel fashion. Brush outside of
roll lightly with olive oil to seal. Assemble remaining 5 strudel. Bake in
ungreased baking dish for 15 minutes or until golden. Slice strudel from top
to middle on the diagonal.
Step lll
Heat olive oil in medium sauce pan. Add onions and saute till translucent.
Add pancetta and saute for 5 minutes. Deglaze with red wine. Add tomatoes,
the liquid from the tomatoes, tomato paste and basil. Simmer for 40 minutes.
Remove pancetta. Puree sauce in food processor. Add rosemary, thyme and
sage.
Stepllll
Heat olive oil to 325 degrees. Fry linguine until golden brown and
nest-like.
Drain on paper towels. Drizzle tomato herb sauce over bottom of 6 plates.
Place linguine nest in center of each plate. Rest diagonally sliced strudel
atop linguine. Drizzle additional tomato herb sauce over strudel. Garnish
with rosemary.
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