- KitchenAid Stand Mixer: A versatile appliance used for mixing doughs and batters with attachments, ideal for preparing strudel filling and pastries.
- Silicone Pastry Rolling Mat (4x9"): Provides a non-stick surface to roll out strudel pastry dough evenly without sticking or tearing.
- Rolling Pin with Measuring Ruler: Assists in accurately measuring and rolling the strudel dough to the desired thickness.
- Parchment Paper Sheets: Used for lining baking sheets to prevent sticking during the baking of mushroom strudel.
- Mandoline Slicer (Optional): For uniformly slicing vegetables or fruits used in the filling; not essential but useful for presentation.
- Digital Food Scale: Ensures precise ingredient measurements, crucial for recipe success and consistency when making doughs like strudel.
- Chef's Knife (Optional): Essential for chopping mushrooms and other filling ingredients; not directly used in strudel preparation but a staple kitchen tool.
- Microwave-Safe Baking Dish (9x13 inches) (Optional): Used to preheat dough or bake the final product without an oven, though traditional baking is recommended for strudel.
- Cooling Rack: Helps cool mushroom strudel after baking by allowing air circulation around it to prevent sogginess and retain texture.
- Pastry Brush (Optional): Useful if you brush the strudel with an egg wash before baking for a shiny, golden finish on top.
- Mixing Bowls (Set of 3 or more): Used for various stages in mixing dough, filling, and preparation that might require different bowl sizes for ingredients.
10 g (about 1/2 ounce) dried porcini (1/2 cup; also called cèpes)
1/2 cup boiling-hot water
1/2 pound fresh white mushrooms, trimmed and halved lengthwise
1/4 cup finely chopped shallots (about 2 large)
2 tablespoons unsalted butter
1/4 cup dry white wine
2 tablespoons finely chopped flat-leaf parsley
4 (17-by 12-inch) phyllo sheets, thawed if frozen
2 tablespoons rendered duck or goose fat or unsalted butter, melted
Truffle oil for brushing (optional)
Equipment: a wide-tooth serrated knife
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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