No. Seriously. I'm not kidding. She ate half of my morel and oyster mushroom strudel. Full disclosure: there was also a whole lot of prosciutto in it. But more on that later.
The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.
I made two versions this time around, one savory, one sweet. The idea of strudel dough was a little intimidating, I'll admit. I'm happy to report that it is very easy to work with. I don't think I got mine quite thin enough. Parts of it were fairly transparent. But when the whole thing was rolled up it was not as thin as I would have liked it to be.
Rhubarb is in abundance here in Michigan these days, and I've been finding many uses for it. Mostly jars full of rhubarb compote. Mm mm, makes my tongue tingle just thinking about a spoonful of that.
Although I can enjoy a sweet dessert, I do not crave them as I do the savory. For this version I sauteed two shallots, in 1 tbsp butter and 1 tbsp olive oil. Chopped roughly two cups of oyster mushrooms and one half cup of morels. Sauteed and added 1 tbsp fresh thyme. Added 8 or so chopped slices of prosciutto.
Here's a shot of it getting filled.
I intended to add 1 cup of shredded Comte inside before I rolled it, but in the process the cheese was forgotten about, so at the last 5 minutes of baking, I put it on top of the strudel. This created a wonderfully bubbly crispy cheese layer that I was really proud of. But alas, the dog found it irresistible as it cooled on the stove top. That dirty mutt. I have to admit; she's got pretty good taste.