Wild Mushroom Strudel with Winter Greens, Cannabis Leaves and Mustard Sauce
2 tablespoons cannabutter
2 tablespoons butter
1 large organic sweet onion, diced
2 pounds mixed wild mushrooms, roughly chopped*
Sea salt, as needed
Fresh cracked black pepper, as needed
8 cloves garlic, minced
2 tablespoons thyme leaves, chopped
1 teaspoon rosemary, chopped
2 tablespoons flour
2 cups heavy cream
½ cup dry wild mushrooms, rehydrated in ½ cup hot water and chopped
Pinch of nutmeg, freshly ground
2 cups panko
7 sheets phyllo dough, each 14 to 18 inches, thawed
4 ounces salted butter, melted
2 tablespoons hemp seed oil
Juice of 1 lemon
3 to 5 ounces winter greens
10 to 12 small cannabis leaves
Mustard sauce, recipe follows
In a medium pot, melt butters over medium heat and saute onion until soft. Increase heat to high and saute mushrooms, about 5 minutes; season with salt and pepper. Lower heat to medium, add garlic and herbs and cook until the liquid evaporates, about 5 minutes.
Stir in the flour to coat the mushrooms. Add the cream, rehydrated mushrooms, accompanying liquid and nutmeg. Cook until the mixture slightly thickens, about 2 minutes.
Add the panko to the cream mixture, stirring well; remove from the heat and season with salt and pepper. Chill 2 hours or overnight.
Place one sheet of phyllo dough on a flat surface and brush with melted butter; repeat with other layers, placing them on top of each other.
Form a single log shape with the chilled mushroom mixture and place on the long side of the phyllo. Tightly roll, folding in the ends as you go. Transfer the log to the center of a parchment-lined baking sheet, seam side down. Brush all sides of the log with butter.
Bake in a preheated 375° F oven until golden brown, about 30 to 40 minutes. Let the strudel rest for 10 minutes; cut into 6 slices.
Meanwhile, in a stainless steel bowl, whisk together hemp oil and lemon juice and season with salt and pepper. Toss with greens and cannabis leaves. To serve, spoon desired amount of cream sauce on a plate, place strudel on top and greens alongside. Makes 6 servings, each about 15 mg THC based on a 20 percent strain.
To make the mustard cream sauce: Melt 2 tablespoons butter in a skillet and saute 1 tablespoon minced onion and 1 teaspoon chopped fresh thyme leaves for about 3 minutes. Stir in 1 tablespoon flour, cook for a few minutes and whisk in 2 cups heavy cream. Cook over medium heat to reduce cream until it thickens to desired consistency. Whisk in 2 tablespoons whole-grain mustard and season to taste with sea salt and freshly ground black pepper. Makes 2 cups.
*Try a mix with chanterelles, morels, porcini, or black trumpet mushrooms.
Recipe courtesy of Sebastian Carosi