Fall Vegetable Strudel with Red Wine Cranberry Sauce

Fall Vegetable Strudel with Red Wine Cranberry Sauce

Mary DeAngelis

Prep Time: Serves 4–6

Mushroom Filling

  • 4 Tbsp olive oil, divided
  • 1 lb sliced mushrooms
  • 2 Tbsp chopped shallot
  • 3 cloves garlic minced
  • 1/4 cup grated parmesan cheese
  • 1/2 cup ricotta cheese
  • 2 tsp fresh thyme leaves
  • 3/4 tsp salt
  • 1/4 tsp ground black pepper

Preparation

To Make the Mushroom Filling:

Heat 2 Tbsp of the olive oil over medium heat.

Add the mushrooms, shallots, and garlic.

Sauté until there is no longer any moisture coming out of the mushrooms and they are cooked thru. Let cool.

Place the mushrooms in the bowl of a food processor and add the remaining 2 Tbsp of olive oil, parmesan cheese, ricotta cheese, thyme leaves, salt, and pepper.

Pulse until the mushrooms are ground fine. Set aside.

For the Strudel:

Preheat the oven to 375°F.

Place the parsnips, carrots, butternut squash, rutabaga, and onion on a sheet tray.

Add the 2 Tbsp olive oil, sage, salt, and pepper, and toss together and lay it all out on the sheet tray in 1 layer.

Place in the oven and roast for 20 minutes or until the vegetables are soft.

Remove from oven and let cool.

Unfold the phyllo dough. Place one sheet of phyllo dough on a baking sheet lined with parchment paper.

Brush the surface lightly with the olive oil.

Add another sheet of phyllo on top and brush with oil. Repeat with remaining sheets of phyllo.

In a large bowl fold together the mushroom filling, roasted vegetables, lentils, and spinach. Then gently fold in the goat cheese.

Spread the filling over the phyllo leaving a 1" border around the edge.

Fold in the short ends over the filling.

Grab the long end closest to you and fold it over the roasted vegetable and the folded in edges.

Roll that folded end over to meet the other end, being sure the folded in ends stay folded as you roll. Roll the strudel over so the edge is on the bottom.

Brush the top surface with the olive oil and sprinkle the paprika over the top.

Brush the phyllo again, spreading the paprika all over.

Sprinkle the sesame seeds over the strudel.

Place in oven and bake for 25 minutes.

Put the red wine, sugar, and cranberries in a sauce pot and reduce by half.

Place this into a blender and blend until smooth.

When you remove the strudel from the oven, let it rest for 10 minutes so it is easier to cut.

Carefully slice with a serrated knife. Slice and serve with a drizzle of warm sauce.

Strudel

  • 3/4 cup peeled parsnip, cut into half-inch dice
  • 3/4 cup peeled carrot, cut into half inch dice
  • 3/4 cup peeled and seeded butternut squash, cut into half-inch dice
  • 3/4 cup peeled rutabaga, cut into half-inch dice
  • 3/4 cup peeled red onion cut into half-inch pieces
  • 2 Tbsp olive oil plus additional for brushing
  • 2 Tbsp chopped fresh sage
  • 1 tsp salt
  • 1/2 tsp pepper
  • 10–12 sheets of phyllo dough, defrosted
  • 1/2 cup cooked lentils
  • 1/2 cup frozen chopped spinach, thawed and squeezed dry
  • 2 oz crumbled goat cheese
  • Additional olive oil for brushing
  • 1/4 tsp paprika
  • 1 Tbsp sesame seeds

Sauce

  • 2 cups of red wine
  • 1/2 cup sugar
  • 1 cup fresh or frozen cranberries