Wild Mushroom Strudel

1 T. Olive Oil
1 T. Unsalted Butter
2/3 cup onion, Chopped fairly fine
3 cloves Garlic, minced
1.5 oz. dried porcini Mushrooms, rehydrated, strained, reserving liquid
1 lb. brown Mushrooms, or a mixture of wild mushrooms, sliced
5 oz. frozen chopped Spinach, thawed and "squeezed" dry of all liquid
2/3 cup grated good quality Parmesan
Phyllo Dough
melted Butter

Heat the olive oil and butter, in a large saute pan. Add the onions and cook for about 4-5 minutes. Add the garlic and cook for another 2 minutes.

Add the fresh mushroom and saute until fully cooked. Add the porcini mushrooms and reserved juice and cook until the moisture is cooked off.  Add the spinach and mix until heated through. Add the cheese and salt and pepper to taste.

Mix thoroughly. Layer 4-6 phyllo sheets on a piece of parchment paper, buttering lightly between each sheet. Place the mushroom mixture along the edge of the stacked phyllo. Using the parchment paper as a backing, roll tightly into a log, completely enclosing the mixture. Brush the top of the streudel with melted butter and score into portions, cutting through about 1/3 of the depth.


Place on a paper lined sheet pan and bake at 425 degrees for 20 minutes or until golden brown. Rest 10 minutes before slicing.

Wooden Easy Lemon Cake

1 cup Unsalted Butter, Softened
2 2/3 cups Sugar
6 Large Eggs
3 cups Sifted Cake Flour
1/2 tablespoon  Salt
1/2 tablespoon Baking Soda
1 cup Sour Cream
1 tablespoon Vanilla
Grated Zest Of 1 Lemon
2 tablespoon Lemon Juice

• Preheat Oven To 350*.
• Grease the Sides And Bottom of a 10-Inch Tube Pan With Vegetable Shortening And Dust With Flour.
• With An Electric Mixer, Cream The Butter And Sugar Together Until Very Light, At Last 5 Minutes At Medium Speed, Add The Eggs, One At A Time, Mixing Well After Each Egg. Continue Beating After The Last Egg Is Added...This Mixture Should Be Very Light And Fluffy.
• Sift Together The Dry Ingredients. In A Small Bowl, Combine The Sour Cream, Vanilla, Lemon Zest And Lemon Juice And Stir Until Smooth.
• Alternately Add The Dry Ingredients And The Sour Cream Mixture To The Egg Mixture, Folding With A Rubber Spatula After Each Addition. Pour The Batter Into The Prepared Pan And Bake On The Middle Rack Of The Oven For About 1 Hour Or Until Toothpick Comes Out Clean. Remove The Cake From The Oven And Let It Rest 5 Minutes. Unmold And Cool 10 Minutes Before Adding Glaze.

Lemon Glaze

• 1 cup Confectioner’S Sugar, Sifted
• 2 tablespoon Lemon Juice..Or More If Needed
• Grated Zest Of 1 Lemon

• Combine All Ingredients In A Small Bowl And Whisk Until Smooth.
• Drizzle Over The Cake. This Is Great With Fresh Strawberries.