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Snail & Morel Mushroom Strudel with Goat Cheese
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New Market Caterers, Chicago, IL


  • 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
  • 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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