Inns Magazine Issue 1 Vol. 18 Spring Romance 2014 - Page 19

Mushroom Asparagus Strudel

½ lb button mushrooms, sliced

1 lb asparagus spears, cut into 2 inch pieces

¼ lb swiss cheese, grated

¼ lb jarlsberg cheese, grated

1 tbsp butter

Olive oil

4 sheets phyllo dough

¼ cup bread crumbs

Saute mushrooms and asparagus in butter in large pan until just cooked. Lay 1 sheet of phyllo dough on baking pan, brush lightly with olive oil and spread 1/16 cup of bread crumbs over. Repeat with the remaining three sheets. Place the mushroom mixture down the middle leaving 1 inch from the ends. Top with cheese. Bring sides up and brush lightly with olive oil. When done you will have a strudel in log form. Gently turn the strudel over and brush lightly with olive oil. Baked in 375 F oven for 15 minutes until lightly browned. Do NOT preheat oven.

Stuffed Portobellini Mushrooms

Portobellini Mushrooms Caps, stems removed and set aside

1 large onion, chopped fine in food processor

2 cloves garlic, chopped fine in food processor

Portobellini Mushroom stems, chopped

1 tbsp olive oil

1 tsp Herbs de Provence

2 tbsp Parmesan cheese

Bleu cheese

Saute mushroom stems, onion and garlic in olive oil until translucent. Remove from heat and add Parmesan and Herbs de Provence to make stuffing. Stuff portobellini mushroom caps with stuffing and top with slivers of Bleu cheese. Bake in 375 oven for about 15 minutes until a fork gently and easily pierces the mushrooms to the very bottom.

You are welcome to contact Chef Cober at Log Cabin Heaven, with any questions you may have

Salmon Marengo in Phyllo 

4 salmon fillets (1/2 inch thick), uncooked
Italian seasoning
1 large tomato, chopped thickly
4 button mushrooms, chopped thickly
5 jalepeno pepper rings, marinated, diced
5 kalamata olives, pitted
Olive oil

4 sheets phyllo dough

Add 1 tbsp olive oil, tomato, mushrooms, jalepeno and olives to small skillet and sauté uncovered so that juices evaporate and thicken the sauce, this takes about 5 minutes.  This is the Marengo sauce.

Lay out one sheet of phyllo, lightly brush with olive oil and fold in half. Place salmon fillet in middle, top with one quarter of the Marengo sauce. Bring up sides of phyllo dough gently and form into a bundle. Brush lightly with olive oil. Repeat with the remaining fillets. Bake in 375 F oven for 15 minutes until the phyllo is lightly browned. Do NOT preheat oven or the dough will burn by the time the salmon is cooked through.

Inns Eats Treats


Inns E-Magazine / Spring 2014


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