Duck, Wild Mushroom and Wisconsin Fontina Cheese Strudel By Chef Ulrich Koberstein Source: Source: Wisconsin Milk Marketing BoardPrint This Recipe Ingredients & Directions 1/2 cup 8 oz. (about 3 cups) 1/4 cup 1 teaspoon 2 teaspoons 1 teaspoon 4 cups 4 oz. 4 large sheets 1/2 cup 3 cups (12 oz.) Butter Assorted wild mushrooms (cremini, shiitake, morel, etc.), cleaned and sliced 1/8-inch thick Shallots, chopped Garlic, chopped Fresh rosemary leaves, chopped Fresh thyme ...

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