|96.00||oz||Mushrooms , wild blend, chopped|
|2.00||oz||Garlic , minced|
|0.04||oz||Sage , fresh, chopped|
|0.04||oz||Rosemary , fresh, chopped|
|0.20||oz||Parsley , fresh, chopped|
|1.00||qts||LEGOUT ® Cream Soup Base 6 x 25.22 OZ|
|8.00||g||Puff pastry , pre-rolled, 10" x 15"|
|Egg wash as needed|
|48.00||oz||Ragu Thick & Hearty Marinara Pasta Sauce, warmed|
|1.50||qts||LEGOUT ® Cream Soup Base 6 x 25.22 OZ|
1. Pre-heat oven to 350°F.
2. In a large sauté pan, over medium heat, heat oil. Add mushrooms and sauté 7-10 minutes. Add garlic, sage, rosemary, and parsley. Mix well. Slowly add white wine and reduce to about half. Add 1 qt. cream soup base.
3. On each puff pastry sheet, spread 12 oz. of filling down the center of dough sheet in a mound. Cover with 2.5 oz. of goat cheese. Brush egg wash on ends, fold over right side, coat with egg wash, fold over left side. Cut off and press ends to close and seal. Cut slits in top to vent. Bake in oven at 350°F for 25-30 or until done.
4. Meanwhile, in a medium sauce pan, over medium heat, combine marinara and remaining amount of cream soup base. Mix well and heat through, reserve hot.
5. To plate: Cut strudel into thirds, place 1/3 on plate and place 4.0 oz. of marinara sauce on side for dipping.