This elegant Wild Mushroom & Spinach Strudel recipe came from the Governor's Meeting House in Shawnee. It was featured in the spring 2002 issue of KANSAS!. Mary and Mark Mollentine, owners of this historic treasure, were kind enough to share this delightful dish, which they recommend serving with grilled beef, roasted pork loin, or seared duck breast. Enjoy the savory flavors of mushrooms and spinach wrapped in flaky phyllo pastry.
No longer open to the public, the structure that was the Governor's Meeting House, was the residence of Kansas' first territorial governor Andrew H. Reeder.
Ingredients
- 16 oz. button mushrooms
- ¼ tsp. dried marjoram
- 2 oz. dried mushrooms (any type)
- 1/8 tsp. dried thyme
- (Rehydrated & drained)
- ½ large white onion
- 5 oz. frozen chopped spinach, Thawed and well-drained
- 4 Tbs. olive oil (divided)
- 4 sheets phyllo dough
- Salt & Pepper to taste
Directions
- Clean the button mushrooms by wiping them with a moist towel.
- Finely dice mushrooms and onion.
- Add 1 Tbs. olive oil to a 10-inch skillet and over medium heat sauté the mushrooms, onion, and spinach until the moisture has evaporated, about 15 minutes. Remove from heat and add thyme, marjoram, salt and pepper. Let cool to room temperature.
- Preheat oven to 350 degrees.
- Lay out two sheets of phyllo on top of each other. Brush with oil and cut in half crosswise.
- On top of one of the halves thinly spread out one third of the mushroom mixture. Place remaining half phyllo sheet on top of the mix and again spread one third of the mushroom mixture atop this. Repeat once again, ending with phyllo.
- Lightly oil the bottom of a shallow rectangular baking pan and place the strudel into the pan.
- Bake for about 20 minutes or until golden brown. Let cool slightly.
