4 servings

Once strudel has cooled, cut horizontally and serve with whatever side you prefer (sautéed white beans, blackeyed peas).

Wine Pairing Del Rio Vineyards Syrah, 2008, $28.00 This strudel’s bold flavors call for a wine with an equally bold, smoky stroke of fruit with an edge of pepper.



1 sweet onion

¼ stick butter

1 roasted red bell pepper

3 cloves garlic (chopped)

4 cups wild mushrooms (sliced)

2 cups spinach

4 ounces Crater Lake Bleu Cheese

¼ cup sherry wine

Salt and pepper to taste

1 full sheet puff pastry



Caramelize onions in butter, set aside. Julienne roasted bell peppers, set aside. Sauté mushrooms and garlic untill soft. Deglaze with sherry. Add spinach and cook until liquid is evaporated. Set aside and cool. Mix onions, peppers, mushrooms, spinach, blue cheese, salt and pepper. Lay puff pastry on cutting board, put filling in middle of puff pastry horizontally, flip bottom of puff pastry to cover top of filling and flip top of pastry to cover bottom half of puff pastry (like a burrito). Make sure ends are sealed, brush with egg wash and bake at 400° until golden brown.

Executive Chef David Georgeson
From Larks Restaurant at the Ashland Springs Hotel in Ashland, Oregon | + posts