Moosewood: Mushroom Cheese & Tofu Strudel

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* Exported from MasterCook *

 

Mushroom Cheese & Tofu Strudel

 

Recipe By : Moosewood Restaurant New Classics, page 336

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

Soyfoods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups chopped onions

1 tablespoon vegetable oil

3 garlic cloves -- minced or pressed

4 cups sliced white or cremini mushrooms

2 tablespoons dry sherry

1 tablespoon soy sauce

1 tablespoon chopped fresh dill

(1 teaspoon dried)

1 tablespoon chopped fresh marjoram

(1 teaspoon dried)

1 pinch ground black pepper

16 ounces firm tofu

1 cup Neufchâtel -- at room temperature

1 cup grated extra-sharp Cheddar cheese

1 tablespoon unbleached white flour

1/2 teaspoon salt

***FILO***

1/2 pound filo dough -- up to 2/3

3 tablespoons butter* -- melted, up to 4

1/2 teaspoon poppy or sesame seeds -- (optional)

 

Serves 6 to 8. Preparation time: about 1 hour. Baking time: 45 to 50

minutes. Cooking time: 15 minutes.

 

In a dish this rich and cheesy, it's easy to tuck in some healthful tofu

with no one the wiser. And as a lower-cholesterol bonus, the tofu will

help bind the filling together, making it unnecessary to use eggs. If you

are using dried herbs rather than fresh, add them to the skillet after the

onions have sautéed for several minutes to soften them and release their

full flavor.

 

We suggest using about 8 layers of filo for the bottom of the strudel and 8

layers of filo on top of the filling. Since sizes vary, we can't say

exactly how many sheets of filo you'll need, but about 2/3 pound should

work well. At Moosewood, we use 12 x 17-inch sheets, which fit nicely into

a standard baking pan, one sheet per layer. Filo often comes in 1-pound

boxes: If you prefer, use all of the filo by adding a few extra layers to

the top.

 

Preheat the oven to 350F. Lightly butter a 9 x 13-inch baking tray or

shallow pan.

 

Sauté the onions in the olive oil for 5 minutes on medium-high heat. Add

the garlic and mushrooms (see Notes) and cook for another 5 minutes,

stirring often. Add the sherry and soy sauce and simmer for about 10

minutes, until the liquid is gone. Remove from the heat and stir in the

fresh dill, fresh marjoram and the pepper. Set the filling aside. While

the vegetables cook, combine the tofu, Neufchâtel, grated cheese, and flour

in the bowl of a food processor. Process until smooth and creamy. When

the vegetables are ready, stir in the tofu-cheese mixture, add the salt,

and set aside.

 

Unfold the filo onto a dry surface and cover with a clean, lightly dampened

towel (see Notes). Place a pastry brush and a bowl of the melted butter

within easy reach. Arrange two sheets of filo pastry in the prepared

baking tray, allowing the excess filo to drape evenly over the

sides. Lightly brush the top sheet with the butter. Repeat three more

times for a total of eight filo sheets.

 

Spread the filling evenly over the filo in the baking tray. Fold all four

sides of the filo up over the filling to make a border and brush with the

butter. Then top with the remaining filo, two sheets at a time, brushing

every second sheet with butter. Tuck the edges under to fit the baking

tray. Sprinkle the top with poppy or sesame seeds, if desired.

 

Bake until golden and puffy, 45 to 50 minutes. Let sit for 15 minutes

before cutting into squares and serving.

 

*Or use a mixture of melted butter and olive oil.

 

Notes: If using dried dill and dried marjoram, add them with the garlic and

mushrooms.

 

Uncooked filo becomes brittle once exposed to the air, so work quickly or

keep a damp towel on the not-yet-used filo while you work. It's also

helpful to work in a draft-free spot.

 

PER 6-OUNCE SERVING: 294 CALORIES, 11.5 G PROTEIN, 22.9 G FAT, 12.2 G

CARBOHYDRATES, 8.6 G SATURATED FATTY ACIDS, 37.3 MG CHOLESTEROL, 484.2 MG

SODIUM, 1.2 G TOTAL DIETARY FIBER

 

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