Mushroom & Spinach Strudel Salad With Gewürztraminer Vinaigrette

Mushroom Strudel Salad
Mushroom, herb and spinach filled strudel, served with a mesclun salad dressed with German white wine vinaigrette and garnished with raspberries. Recipe adapted for CMA by Marcel Biró.

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 2 shallots minced
  • 2 cloves garlic minced
  • 4 cups assorted mushrooms sliced
  • 4 cups spinach stems removed
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chervil
  • 1 tablespoon chopped tarragon
  • 1/2 cup white wine
  • 2 sheets frozen puff pastry thawed
  • 1 tablespoon unsalted butter melted
  • 1/3 cup grated Tilsiter cheese

For the Gewürtztraminer Vinaigrette:

  • 1 cup German white wine vinegar
  • 1/2 cup Gewürztraminer
  • 1/4 cup Bavarian mustard
  • 1/4 cup sugar
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground white pepper
  • 1 cup extra virgin olive oil

For the Salad:

  • 1 pound mesclun greens
  • raspberries for garnish

Instructions

For the Strudel:

  • Preheat oven to 425 degrees F. In a sauté pan, melt a tablespoon of the butter with the olive oil. Add the shallots and garlic and sauté until softened, about 1 minute. Add the mushrooms and sweat, about 2 minutes. Add the spinach, parsley, chervil, and tarragon. Add the wine and reduce until almost dry. Remove from heat and allow to cool. Place the sheets of pastry dough overlapping on a baking sheet lined with Silpat or parchment paper. Pour the mushroom filling lengthwise down the right-hand side of the dough, leaving the edges clean. Brush the edges with eggwash. Lift up on the long edge of the dough and pull it up toward you until the dough begins folding over itself. Roll completely and brush with the remaining butter. Sprinkle with the Tilsiter and bake until golden brown, about 20 minutes.

For the Gewürtztraminer Vinaigrette:

  • Whisk the vinegar, Gewürtztraminer, mustard, sugar, salt, and pepper together in a mixing bowl. Continuing whisking, adding the olive oil in a slow, steady stream.

For the salad:

  • Toss the greens with the vinaigrette, making certain that each leaf is completely coated. Place the greens in the center of each serving plate. Slice the strudel into 1-1/2-inch slices and place 3 slices atop each salad. Garnish with raspberries.
Adapted for the CMA from Biró: European-Inspired Cuisine (Gibbs Smith 2005). © Marcel Biró and Shannon Kring Biró. All rights reserved. Photo credit: Marty Snortum.

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