1 pound Mushrooms (a mixture of Portobello/Shittake/Button Mushrooms)
1/2 ounce Dried Wild Lobster Mushrooms
2 Cipolline Onions finely diced
1 clove Organic Garlic finely minced
4 tablespoons Herbs (Chervil/Chives/Italian/Parsley) of your choice
1 cup Croutons toasted and finely diced
1 package Filo Dough
Butter (clarified) for sauteing
Salt and Pepper to taste
1 1/2 pounds Organic Tomatoes (ripe)
2 tablespoons Dried Red Tomatoes
1 Cipolline Onions sliced
1/2 clove Organic Garlic
dash Balsamic Vinaigrette
1 cup Hickory Wood for smoking
Egg and Water Wash
8 sprigs Basil for garnish
For the filling, sauté the onions and garlic in clarified butter.
Add the mushrooms, salt & pepper and continue sautéing until the mushrooms are softened.
Add the herbs for a minute and then remove the mixture from the heat.
Brown the toasted croutons in additional butter until golden brown, and then drain on paper towels.
Combine the mushroom mixture with the croutons.
For the sauce, core the tomatoes, removing the seeds.
Place a pan with the tomatoes, sliced onion & garlic in the smoker on slow for approximately 25 minutes.
Take the tomato seeds and strain them through a sieve and retain juice.
Soak the dried tomatoes in warm water until soft.
Remove the vegetables from the smoker, add to a blender with the tomato juice and softened dried tomatoes and blend until the mixture is a fine consistency.
If necessary, add water to adjust the consistency.
Strain through a fine sieve and season with salt, pepper and a dash of balsamic vinegar.
To assemble, lay out a double sheet of Filo dough and place 1/8th of the filling in the center.
Wet the corners with the egg & water wash, and then fold the dough around the filling like a gift package, pressing firmly to seal.
Repeat this process 7 more times.
Brush the outside of the bundles with clarified butter.
Place on a baking sheet and bake in a preheated 425 degree oven for 10-15 minutes until crisp and golden brown.
Place a spoonful of sauce on each plate, spread out slightly and place a strudel in the center.
Garnish each gift package with a sprig of basil.
* used 3 T unsalted butter