Mushroom & Goat Cheese Strudel with Organic Texas Shiitakes



¼ cup olive oil
1 lb. mushrooms, organic Texas shiitakes
2 tablespoons butter, unsalted
½ cup sherry liquor
1 tablespoon garlic, peeled, minced
2 tablespoons salt & pepper, black, fresh ground
2 tablespoons herbs, thyme, chopped
2 tablespoons chives, sliced, thin
4 oz. Texas goat cheese, crumbled
1 puff pastry, thawed
1 egg, beaten with small amount of water


1. Preheat oil in a medium sauté pan over medium heat. Add shallot, bay leaf. Cook until shallots are translucent but not browned. Add mushrooms and brown evenly. Stir.
2. Allow moisture of mushroom to be released and reduced until sec. Add butter & garlic. Cook until aroma of garlic is apparent
3. Deglaze with sherry.
4. Add fresh thyme and chives and season to taste. Place on a sheet pan and place in refrigerator to cool completely.
5. Once all is cool, remove from refrigerator and mix together with cheese.
6. Place puff pastry sheet on work surface. Place mushroom mixture on the center of pastry. Brush egg wash around perimeter of dough. Roll neatly and evenly. Seal edges by folding.
7. Place on baking sheet, preferably treated with food release spray. Put into a preheated 425- degree oven and bake until golden brown, about twenty minutes. Rotate pan half way through baking process.

2808 Lower Greenville, Dallas, TX, 75206