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Puff Pastry Mushroom and Blue Cheese Strudel<\/p>\n
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1 sweet onion<\/p>\n
\u00bc stick butter<\/p>\n
1 roasted red bell pepper<\/p>\n
3 cloves garlic (chopped)<\/p>\n
4 cups wild mushrooms (sliced)<\/p>\n
2 cups spinach<\/p>\n
4 ounces Crater Lake Bleu Cheese<\/p>\n
\u00bc cup sherry wine<\/p>\n
Salt and pepper to taste<\/p>\n
1 full sheet puff pastry<\/p>\n
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Caramelize onions in butter, set aside. Julienne roasted bell peppers, set aside. Saut\u00e9 mushrooms and garlic until soft. Deglaze with sherry. Add spinach and cook until liquid is evaporated. Set aside and cool. Mix onions, peppers, mushrooms, spinach, blue cheese, salt and pepper. Lay puff pastry on cutting board, put filling in middle of puff pastry horizontally, flip bottom of puff pastry to cover top of filling and flip top of pastry to cover bottom half of puff pastry (like a burrito). Make sure ends are sealed, brush with egg wash and bake at 400\u00b0 until golden brown.\u00a0 Once strudel has cooled, cut horizontally and serve with whatever side you prefer (saut\u00e9ed white beans, black-eyed peas).<\/p>\n","protected":false},"excerpt":{"rendered":"
Puff Pastry Mushroom and Blue Cheese Strudel 1 sweet onion \u00bc stick butter 1 roasted red bell pepper 3 cloves garlic (chopped) 4 cups wild mushrooms (sliced) 2 cups spinach 4 ounces Crater Lake Bleu Cheese \u00bc cup sherry wine Salt and pepper to taste 1 full sheet puff pastry Caramelize onions in butter, set aside. Julienne roasted bell peppers, set aside. Saut\u00e9 mushrooms and garlic until soft. Deglaze with sherry. Add spinach and cook until liquid is…<\/p>\n