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Farm to the Table w/ Chef Daniel Holloway Episode Three: Mushrooms

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Published on Mar 17, 2011

Mushroom Strudel, Apple and Red Cabbage Sauté with Hydroponic Pea Shoot Salad

Mushrooms are one of my favourite things to cook and they provides a great 'meaty' texture to any dish. This instalment of Farm to the Table showcases a vegetarian dish that meat lovers are guaranteed to love!


Ingredients


Strudel Mix
3 King Oyster Mushrooms
1 Cluster of Oyster Mushrooms
4 Shiitake Mushrooms
4 Cremini Mushrooms
1 medium Onion, small dice
4 cloves of garlic
Thyme,
Savoury
Oregano
1/3 cup wine
200grams Cream Cheese
¼ Cup 35% Cream
Phyllo Pastry
1/3 Butter, melted


Cabbage Saute
1 quarter of Red Cabbage
1 Tbl Butter + 2 Tbl Butter
1/3 Cup of Apple Cider Vinegar
1 Apple, julienne
1 Lemon

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