Author Notes
My time hunting with Rob the Mushroom Hunter was “special”. As we parted, he handed me a 9” brick of Hen of the Woods (more on this below). I thanked him for spending time with me, a new soldier to the front mushroom lines. I asked him to explain what he handed me and give me some Wild mushroom genius.
“ Chicken of the Woods" means the Sulphur Shelf (Laetiporus) fungus, which is a favorite of mine, grows on wood during the summer mainly, but also the fall. That’s a "Hen of the Woods"/Maitake is also a great fall edible. You may be able to find Blewits (Lepista nuda) now; I found a couple a few weeks back on mulch. Oyster mushrooms are also good year-round after good rains. In spring morels are the main catch, thereafter plenty of edibles pop up in summer and fall. Just know what you’re hunting”.
For this recipe I used morel mushrooms I stalked, hunted and killed; A Hen of the Woods given to me by Rob of The Woods and store bought organic Crimini mushrooms. This is a signature dish. When done right it’s a showstopper. You can add dried cranberries or figs to this also.
—The Pull My Finger Gourmet
Ingredients
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1/4 cup
Chicken or Vegetable Stock
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1
shallot
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1
clove Garlic
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1 pound
Wild Mushroom Blend
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1/2 cup
Dry White Wine
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6 ounces
Goat Cheese, crumbled
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6
whole Phyllo Sheets (3 per strudel)
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6 tablespoons
Butter, melted
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1/4 cup
Pine Nuts, lightly toasted
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1 bunch
Wild Greens
Directions
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Feel free to use a nice mix of store bought mushrooms if you’re not in the mood to hunt. Toast pine nuts and set aside. In a large sauté pan heat the stock and half of the butter. Add the shallots and garlic and sweat until the shallots are translucent. Add the mushrooms and sauté until cooked and juices are reduced. Add the wine and reduce until almost dry.
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Spread the mushroom mixture on a sheet pan to cool. When cool, add the crumbled goat cheese and pine nuts.
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To prepare one (1) strudel. On sheet pan, stack 3 sheets of phyllo. Brush the top sheet thoroughly with the melted butter.
Mound ½ the mushroom mixture along the long edge of the dough. Roll the strudel tightly, completely enclosing the mushroom mixture. Brush the entire outside with the melted butter.
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Repeat above to assemble 2nd strudel.
Score the tops of the strudels; 5 portions per strudel.
Bake at 350 for 15 minutes or until golden brown.
Serve on a bed of greens with a drizzle of good balsamic vinegar and some olive oil.
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