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Mushrooms

Our food columnist Mary Bailey suggests going to the Alberta Mycological Society website for more information about mushrooms in our province.

Sorrentino's Mushroom Harvest Festival is held annually, they have special mushroom menus in the restaurants, cooking classes on September 20, 25, and 29; mushroom walks, and a fabulous dinner on October 7.

There is a seminar on medicinal mushrooms in October in Calgary with Robert Dale Rogers.

 

Here is a great recipe for Mushroom Strudel

Chanterelles from Mona Foods along with regular button mushrooms would be delicious in this strudel. This is also a good way to use up less than perfect-looking dried bits of mushroom found at the bottom of the bag. The cheese mix could also be bits and bobs - be sure to include a melty cheese like Fontina and something with punch like Spanish Manchego, aged cheddar or Parmigiano.

1 med onion, chopped

1 clove garlic, chopped fine

2-4 T butter

¼ c olive oil

3-4 c chopped mushrooms

1-2 T sour cream

fresh herbs (thyme, dill), chopped fine

handful parsley, chopped fine

½ c chopped Fontina

¼ c grated Parmigiano

½ sml roll goat cheese

2 T dry white wine or sherry

sea or kosher salt

fresh-cracked black pepper

1 roll butter puff pastry, thawed (follow package directions)

1 egg, beaten (for egg wash)

Put garlic and onion in a large frying pan with a generous knob of butter and a bit of olive oil. Cook over low-ish heat until translucent and beginning to brown. Be careful not to burn. Add mushrooms and more butter.

Cook over low-medium heat, giving the pan a shake occasionally until the onions are caramelized and the mushrooms have lost about half of their volume, about 20 minutes or so. Continue to cook until mushrooms are dark brown and have lost their moisture, stir often. Season to taste.

When the mushrooms taste amazing, deglaze the pan with a bit of white wine or dry sherry. Take off heat and cool to room temperature. Reserve.

While the mushrooms are cooking, mix cheese with herbs and bind with sour cream. Once the mushrooms have cooled, add to the cheese mixture - should be about 2/3 mushrooms to 1/3 cheese mixture or so. Check seasoning.

Prep a cookie sheet with a silpat or parchment. Roll the puff pastry into a 9×11 rectangle (approximately) on top of the silpat. Spread mushroom mixture over and roll up in a strudel fashion, tucking ends in as you go. Adjust placement if necessary so the seam is underneath. Brush with egg wash and bake for about 20-30 minutes at 350ºF until pastry is golden. Let rest for at least 10 minutes, then cut into 6-8 slices.

Serve warm or cold.

Serves 6-8.

 

 

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