Executive Chef Michael Olson prepares
Forest Mushroom, Potato and Goat Cheese Strudel on Sweet Pepper Sauce

This recipe makes one strudel, serving 6-8 people STRUDEL DOUGH Ingredients: 1 1/2 cup warm water 750g bread flower 250g sugar melted butter pinch salt   Methods: In a mixing bowl with a paddle attachment, blend all ingredients until dough becomes stretchy and does not snap away from itself (10-15 minutes) Cover in plastic wrap and let relax for 1 hour This can be made in advance and refrigerated but allow to return to room temperature before stretching. FILLING Ingredients: 1 lb. yukon gold potatoes, peeled and diced 1 1/2 lbs. crimini mushrooms (or a mix of crimini, portobello, oyster and shiitake) 2 tbsp. butter 1 onion, peeled and finely diced 2 tsp. chopped fresh thyme 2 tsp. chopped flat leaf parsley 1 tsp. chopped fresh sage 2 tbsp. white wine 1 cup goat cheese (or substitute with ricotta or cheddar) salt and pepper   Methods: Boil potatoes in salted water until cooked through. Drain, dice and set aside. In a large pan over medium heat, sautü onions in butter until, almost translucent (5 minutes). Add mushrooms and continue sautüing fully cooked. Add wine and herbs and sautü for an additional 2 minutes. Season with salt and pepper to taste. Place in a large bowl and allow to cool. Toss potatoes and goat cheese into mushroom mixture. SWEET PEPPER SAUCE Ingredients: 1 tbsp. olive oil 1/2 onion, diced 3 bell peppers, diced (all 3 the same, either red, orange or yellow) 1 cup white wine 1 sprig fresh thyme 2 tbsp. heavy/whipping cream Salt and pepper   Methods: In a medium saucepan, sautü onions over medium heat for three minutes. Add peppers and sautü until heated through. Add wine and thyme and simmer until peppers are soft, approx. 10-12 minutes. Remove thyme. Purüe peppers with a hand blender or in a food processor. Strain. Season with salt and pepper. Add cream, heat to a simmer. Pour the sauce onto the plate and then place strudel on top TO ASSEMBLE Ingredients: Strudel Dough Filling 1/2 cup melted butter 1/2 cup plain breadcrumbs   Methods: Place dough in the middle of a floured clean tablecloth. Press out as far as it can go. Then from underneath, start pulling and stretching the dough from the middle outward. Keep pulling the dough until it is almost translucent. If it tears, don't worry. Many layers will be folded. Stretch the dough out to about 2.5ft square. Brush entire dough (gently) with melted butter. Sprinkle with breadcrumbs. Along one side of the dough, spread the filling, leaving a three-inch overhang to fold over filling. Begin rolling the filling up in the dough, using the tablecloth to help you roll evenly. Place on a baking sheet. Bake in a 350´ F oven for 1/2 hour. Serve with greens as a lunch or on its own as an appetizer with Chardonnay.