BBS:      TELESC.NET.BR
Assunto:  3/16 Artichoke Hearts 5
De:       Ben Collver
Data:     Mon, 16 Mar 2026 07:00:02 -0700
-----------------------------------------------------------
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tarragon Scented Artichoke & Wild Mushroom Strudel
 Categories: Vegetarian
      Yield: 6 Servings

      1 tb Olive oil;
           - plus more for
           - brushing -OR-
    1/4 c  Water
      3    Shallots; chopped
      2 cl Garlic; minced
      8 oz Cremini or other mushrooms;
           - chopped
           Salt
           Black pepper; freshly ground
      8 oz Extra-firm tofu;
           - drained & crumbled
      9 oz Frozen artichoke hearts;
           - cooked per pkg
           - directions, drained, and
           - coarsely chopped
      2 tb Fresh tarragon; chopped
     16 oz Pkg phyllo pastry;
           - thawed overnight in
           - refrigerator
      1 c  Double Mushroom Sauce

  Heat the olive oil or water in a large skillet over medium heat. Add
  the shallots and garlic and cook, stirring, until tender, about 5
  minutes. Add the mushrooms and salt & pepper to taste. Cook, stirring
  occasionally, until the mushrooms release their liquid. Continue
  cooking until the liquid has evaporated, about 5 minutes. Set aside
  to cool.

  Place the tofu in a large bowl. Add the artichokes, tarragon, and
  mushroom mixture. Season to taste with salt & pepper and stir well to
  combine. Set aside.

  Preheat the oven to 375?F. Lightly oil a large baking sheet. Remove 6
  phyllo pastry sheets from the package. Tightly seal the remaining
  sheets and reserve for another use. Place 1 sheet on a flat work
  surface with a long side facing you and brush lightly with olive oil.
  Lay another sheet on top and brush with oil. Repeat the layering with
  the remaining 4 sheets.

  Spoon the artichoke mixture evenly on top of the stack of phyllo
  sheets, leaving a 3" border around the edges. Fold the short ends
  over the filling, then roll lengthwise into a cylinder to encase
  the filling. Place the strudel, seam side down, on the prepared
  baking sheet and brush the top with oil.

  Bake until hot inside and golden brown outside, 30 to 40 minutes.
  While the strudel bakes, heat the mushroom sauce in a small saucepan
  over medium heat. If serving family style, pass the sauce on the
  side. If serving on plates, spoon the sauce onto each plate and top
  with a slice of strudel.

  Recipe by Vegan Planet by Robin Robertson

MMMMM
--- SBBSecho 3.23-Win32
 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

-----------------------------------------------------------
[Voltar]