Source:

New Market Caterers, Chicago, IL

Serves/Makes:4

Ingredients

• 24 escargot, cleaned
• 24 medium sized morel mushroom caps
• 4 cloves garlic, minced
• 1/2 yellow onion, small dice
• 2 oz (56 grm) olive oil, virgin or pommace
• 4 oz (112 grm) pinot noir
• 8 sheets phyllo dough (at least 24 inches x 12 inches)
• 8 oz (224 grm) goat cheese (recommend Laura Chenel's)
• 8 oz (224 grm) water at room temperature
• 8 oz (224 grm) butter, melted

Preparation

• Clean morels by slicing them in half lengthwise and soaking them briefly in warm, salted water (to remove maggots).
• Saute onions in olive oil until translucent.
• Add garlic and saute until lightly brown - very lightly brown.
• Add morels and sweat briefly.
• Add snails and toss all until thoroughly combined.
• Add wine and reduce au sec (until nearly dry).
• Spread mixture out on a sheet tray and cool.
• Pour melted butter into an atomizer or spray bottle.
• Dampen a clean cloth with warm water.
• Place one sheet of phyllo on a dry surface. Keep the rest of the phyllo covered with damp cloth.
• Spray with melted butter.
• Place a second sheet of phyllo on top of first spray, repeating until 4 sheets have been treated.
• Spread the morel mixture out lengthwise on phyllo sheets to form a tube-like cylinder that runs the length of the phyllo.
• Roll the phyllo dough up so as to form a cylinder. Brush phyllo tube with remaining butter. Slice into 6 equal size portions.
• Repeat for another 4 sheets.
• Mix water and goat cheese in either a food processor or a bar blender until smooth.
• Cover plate with goat cheese mixture.
• Bake strudels at 425 degrees (225 C.) until browned.
• Stack three pieces of strudel on top of each other over goat cheese sauce.
• Garnish with herbs du provence, tomato concasse, and chive.

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