Athens Foods | Marsala Mushroom Strudel
Description Thierry Meissonnier, Executive Chef, Hilton Chicago, Chicago, IL Ingredients - 2 tbsp. butter - 1 1/2 oz.
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Cooking tools:
- Saute pan
- Chef's knife
- Cutting board
- Stove
- Measuring cup
- Measuring spoon
- Baking pan
- Pastry brush
- Oven
- Refrigerator
Ingredients
- 2 tbsp. butter
- 1 1/2 oz. garlic, minced
- 3/4 cup shiitake mushrooms, julienne cut
- 3/4 cup button mushrooms, sliced
- 3 oz. porcini mushrooms, sliced
- 3 oz. portobello mushrooms, sliced
- 1 cup Marsala wine
- 1 sprig fresh thyme
- 2 sets Athens® Ready-To-Go Phyllo Doughô, thawed
- 2 tbsp. butter, melted
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