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Wild Mushroom-Potato Strudel with Côte de Blanc

If served with Seared Venison Medallions with Rustic Zinfandel Pan Sauce pair with SCV 1880 Zin

Strudel:
5 sheets of phyllo dough
1 C. clarified butter or duck fat
¼ - ½ lb. of the following

• oyster mushrooms
• shitake mushrooms (any mushroom you can get will work fine.)
• crimini mushrooms

1 large leek (cut into rounds)(white part only)
¾-1 C. Yukon gold or russet potatoes (Small dice and blanched)
4-5 drops truffle oil
to taste fresh tyme
to taste salt and pepper

Strudel Method:
Pre-heat the oven to 375-400 degrees. Dice potatoes into small dice 1/4 inch. Set a pot of salted water on the stove and bring to a boil. Add diced potatoes and cook until just tender. Don't over cook. Strain potatoes and run cold water over to stop the cooking. Set aside. Cut leek into rounds. Set aside. De-stem shitake mushrooms and slice all mushrooms. In a med-high heat frying pan add oil. Throw in leeks and cook until softened and add mushrooms. Season with salt and pepper. Sauté until mushrooms start to soft, then add fresh tyme and truffle oil. (if you don't have truffle oil, just omit it.) Then add blanched potatoes. Sauté 1-2 minutes just to warm the potatoes and to add the surrounding flavors to them. Set aside and cool.

Take the phyllo dough out of the package and lay them flat. Very lightly dampen a kitchen towel or paper towel and set on top of the phyllo to prevent it from drying out, which happens fast. Take one sheet lay it on your cutting board. Take the melted butter and with a pastry brush heavily apply it to every inch of the paper. Repeat this 4-5 times. Now cut the sheets into four squares. In each square put a mound of the cooled mushroom mix and fold it up like a burrito. (fold up the bottom layer, roll it over, fold in the sides and continue to roll.) When finished it should look like a little burrito, about the size of a twinke or an eggroll. Bake at 375-400, depending on how hot your oven is, on a non-stick cookie sheet until golden brown. Take them out and let them rest.

Recipe by Chef Jason Carr of San Francisco

If paired with Seared Venison Medallions with Rustic Zinfandel Pan Sauce then plate as follows:
Just before the venison is done throw the strudels back in the oven and heat them up a little. Take them out and cut them in the middle on a bias, which means angle cut. Also cut just a little off the bottom so they will stand upright on the plate. Place the medallions overlapping each other next to the strudel. Spoon the sauce on the medallions and around the front of the plate and garnish with chervil, watercress, blackberries or whatever you want. It's not a real easy dish to prepare but it looks and tastes beautiful and your guest or family will love you.