Mushroom Phyllo Strudel
Ready In: 1 hr 5 mins
Yields: 2 strudels
Ingredients
- 1 lb mushroom, diced
- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 tablespoons sherry wine
- 1 tablespoon fresh thyme or 2 teaspoons dried thyme
- 3 tablespoons cream
- salt
- fresh ground black pepper
- 8 sheets phyllo pastry
- 1⁄4-1⁄2 cup butter (for brushing phyllo)
Directions
- Preheat oven to 375.
- Saute mushrooms in butter and olive oil till well-softened.
- Add sherry, thyme, cream, and salt/pepper and cook till thickened.
- Lay out the phyllo sheets, brushing each sheet with melted butter.
- Cut in half so you have two equal rectangles.
- Spread half the mushroom mixture over one of your phyllo rectangles, leaving a 1-inch border around the edges.
- Fold the short side edges over the mushroom mixture and then roll the whole thing lengthwise so you have a long, fat cylinder with no mushroom filling poking out.
- Repeat with remaining mushroom mixture and the other rectangle.
- Place rectangles side-by side, seam-side down, on a baking sheet, and bake in oven 20 minutes or until golden brown.
- Let rest for 10 minutes, then slice and serve.
- **Alternate preparation: Using two phyllo sheets at a time, cut into 6-8 strips and prepare as you would for spanakopita, folding each strip into a triangle.
- Use a Tbsp
- of the mushroom filling for each one.
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