Mushroom Strudel
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Serves:
-
16
ingredients
- 44.37 ml butter
- 680.38 g mushrooms, sliced
- 59.14 ml chopped onion
- 14.79 ml sherry wine
- 4.92 ml salt
- 226.79 g cream cheese, cut into small pieces,at room temperature
- 236.59 ml fine breadcrumbs
- 78.78 ml chopped fresh parsley leaves
- 236.59 ml thick Greek yogurt (if unavailable, use sour cream)
- 10 chopped water chestnuts
- 2 clove garlic, minced
- 1 small lemon juice, from (about 2 tsps)
- 2.46 ml ground caraway
- 2.46 ml pepper
- 20 sheet filo pastry
- 236.59 ml butter, melted
- 9.85-14.78 ml poppy seeds
directions
- Melt butter in large skillet over medium-high heat.
- Add mushrooms and onions and saute until vegetables are golden and all liquid has evaporated.
- Stir in Sherry and salt and cook until Sherry is absorbed.
- Remove from heat and drain well.
- Return to skillet.
- Add cream cheese and stir until melted (place over low heat, if necessary).
- Blend in breadcrumbs, yoghurt, parsley, water chestnuts, garlic, lemon juice, caraway seed and pepper.
- Preheat oven to 350 degrees F.
- Grease rimmed, large baking sheet.
- Place 1 filo sheet on work surface, cover remaining with dampened kitchen towel so they do not dry out.
- Brush filo sheet with melted butter, top with second filo sheet; brush with butter.
- Repeat until 10 sheets are stacked in this manner.
- Spoon half of mushroom filling in strip along 1 long edge of filo, leaving 3 inch margin at each end.
- Roll up filo to enclose filling, tucking in ends, as for a large spring roll.
- Transfer to baking sheet, seam side down.
- Brush top generously with butter and sprinkle with ½ of poppy seeds.
- Repeat with remaining filo and filling to form second strudel.
- Bake strudels until crisp and browned, about 25 minutes.
- Let cool 5 minutes, then cut each roll into 8 pieces.
- Serve immediately.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.