The Southern Spread: Saturday

WILD MUSHROOM STRUDEL

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Chive Beurre Blanc | Truffle Oil

Golden puff pastry filled with caramelized wild mushrooms, French onion dip, Parmesan, Dijon, and fresh thyme. Served with chive beurre blanc and finished with truffle oil.

Yield: 6 servings

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STRUDEL

• 1 sheet puff pastry, thawed

• 8 oz cremini mushrooms, diced

• 4 oz shiitake mushrooms, diced

• 4 oz oyster mushrooms, chopped

• 4 oz portobello mushrooms, diced

• 1 medium yellow onion, diced

• 2 garlic cloves, minced

• 2 tbsp butter

• 1 tbsp olive oil

• 1 tsp fresh thyme

• 1 tbsp Dijon mustard

• 1/2 cup French onion dip

• 1/2 cup grated Parmesan

• 1/3 cup panko

• Salt & black pepper

• 1 egg + 1 tbsp water, for egg wash

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CHIVE BEURRE BLANC

• 1 small shallot, minced

• 3/4 cup dry white wine

• 1 tbsp lemon juice

• 2 tbsp heavy cream

• 8 tbsp cold unsalted butter, cubed

• 2 tbsp fresh chives

• Salt & white pepper

Finish: Truffle oil, fresh chives & optional microgreens

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METHOD

1. Sauté mushrooms in butter and olive oil until deeply caramelized and moisture has cooked out. Add onion, garlic, thyme, salt, and pepper.

2. Cool slightly, then fold in Dijon, French onion dip, Parmesan, and panko. Cool completely.

3. Fill puff pastry, seal seam-side down, brush with egg wash, and lightly score.

4. Bake at 400°F for 25–30 minutes until golden and crisp. Rest 5–10 minutes before slicing.

5. For beurre blanc, reduce shallot, wine, and lemon juice to approximately 2 tbsp. Add cream, then gradually whisk in cold butter over low heat. Finish with chives, salt, and white pepper.

6. Plate beurre blanc beneath the sliced strudel and finish with truffle oil and fresh chives.

Chef Tip: Cook the mushrooms until nearly dry and cool the filling completely before assembling. This keeps the puff pastry crisp and flaky.

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GROCERY LIST

• Produce: Cremini, shiitake, oyster & portobello mushrooms; yellow onion; garlic; shallot; thyme; chives; lemon; optional microgreens

• Refrigerated: Puff pastry, butter, heavy cream, Parmesan, French onion dip, eggs

• Pantry: Olive oil, truffle oil, panko, Dijon mustard, salt, black pepper, white pepper, dry white wine, flour

Happy to use Mike’s Amazing Dijon Mustard for the recipe. ‍

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EQUIPMENT

• Large sauté pan

• Small saucepan

• Baking sheet

• Parchment

• Cutting board

• Chef’s knife

• Mixing bowl

• Whisk

• Spatula

• Pastry brush

• Rolling pin

• Measuring cups/spoons

• Cheese grater

• Slicing knife

• Presentation plate

Demo Prep Request: Please have one fully baked strudel prepared in advance for the final slicing and presentation portion of the 45-minute demonstration.