Macon Magazine

Spinach and Mushroom Strudel served with Lachini pinot noir
 
Wayne Wetendorf
Grits Cafe
17 West Johnston St.
Forsyth

“This is a versatile recipe because you can use your imagination and change it with different sauces, such as a roasted pumpkin sauce, a demiglaze or even just a mushroom reduction,” Wetendorf said. “It has enough substance to be satisfying but can still be kept simple and light.”

The strudel is paired with a Lachini pinot noir, an earthy red that complements the mushrooms and cheese well, but is also a lighter bodied wine to start the meal.

 1/4 cup unsalted butter
 4 cups button mushrooms, sliced 1/4-inch thick
 2 cups portobello mushrooms, sliced 1/4-inch thick
 1 cup shiitake mushrooms, sliced 1/4-inch thick
 1 6-ounce bag of spinach
 1 tablespoon minced garlic
 1/4 teaspoon nutmeg
 4 ounce shredded smoked provolone
 1 sheet puff pastry
 salt and pepper to taste
 1 egg, beaten

Preheat oven to 400 degrees.

Melt butter in large sauce pan over medium-high heat. Add mushrooms and garlic and sautŽ until mushrooms are almost cooked throughout - approximately 5 minutes. Add nutmeg, spinach, salt and pepper. Remove from heat and place mixture into a colander to allow liquid to drain. Place in refrigerator to cool.

Place puff pastry on a lightly greased baking sheet. Spread cheese in a lengthwise strip down 1/2 inch of the puff pastry, leaving a 1-inch border at all sides. Place mushroom mixture on top of cheese. Use a lattice cutter to create venting pattern or design along adjacent lengthwise strip of puff pastry. Brush 1-inch border of puff pastry with egg wash and gently fold pastry over lengthwise to create a large turnover. Crimp edges to seal. Bake until golden brown - approximately 15 minutes.

Serves 6-8.