Page 24 - Layout 1

Chef’s Recipe

From the kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Portobello & mozzarella strudel

in red bell pepper sauce

SERVING SIZE: 4 PREPARATION TIME: 1:00
Amount Measure Ingredient - Prep Method
phyllo dough
olive oil
2 each egg yolk
2 each portobello mushrooms medium size
1 teaspoon garlic -- chopped
1 teaspoon thyme -- chopped
1 teaspoon rosemary -- chopped
1 cup olive oil
salt and pepper
4 ounce fresh mozzarella cheese -- grated
1 each roasted bell pepper – sliced thin
1 tablespoon basil leaves – sliced thin
2 each scallions -- sliced
1/2 cup leek – sliced thin
1 each shallots -- sliced
1 teaspoon garlic -- chopped

For the Sauce:
1 large red bell pepper -- chopped
½ cup onions -- chopped
1 tablespoon garlic -- chopped
6 ounces chicken stock
4 ounces white wine
6 ounces heavy cream
1 each bay leaf
salt and pepper -- to taste

DIRECTIONS
Clean the Portobello mushroom and season with salt and pepper. Mix all the ingredients
and marinade the mushroom with it. Cut into strips and sauté in pan. Set aside.
In the same pan, sauté the shallots and the garlic until translucent. Add the leek and the
bell pepper. Take of the heat and add the mushrooms, basil, scallions and cheese. Season
with salt and pepper to taste.
The sauce: In a pot with a little oil, sauté the onions and garlic until translucent,
add the bell pepper and the bay leaf and sauté for another half a minute.
Deglaze with the white wine, reduce by half and add the chicken stock. Bring to a
boil and let simmer for 5 minutes. Add the heavy cream and season to taste.
Simmer for three more minutes, remove the bay leaf, put the sauce in a blender
and blend until smooth.
Use 3 layers of phyllo dough sheets. Brush each layer with the olive oil. Spread the
mix on the edge of the phyllo dough and start rolling the dough around the
mixture. Place on a baking tray, brush with egg yolk and bake in a preheated 400˚
F oven for 10 - 15 minutes.

22 The Landings & Bay Colony