Mushroom Strudel

Recipe by Chef Kate
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large skillet, over medium heat, combine oil, mushrooms, onion and garlic.
  • Season with salt and pepper.
  • Stir frequently, until mushrooms have released their liquid and most of that liquid is evaporated.
  • Add the wine, the thyme, the basil, the spinach and the lemon rind.
  • Saute until the liquid is evaporated.
  • Transfer to a bowl and allow to cool.
  • Stir in cheese, 4 tablespoons of the breadcrumbs.
  • Preheat oven to 350°F.
  • Line a cookie sheet with buttered parchment paper.
  • Lay out one sheet of phyllo, brush with melted butter, top with another sheet of phyllo and brush again with butter.
  • Repeat (using in total four sheet of dough).
  • Sprinkle breadcrumbs over the phyllo dough.
  • Lay out mushroom mixture over one end of Phyllo dough.
  • Carefully roll into a strudel, tucking in the ends.
  • Brush the strudel with butter.
  • Bake until golden and crisp--about 30 minutes.
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