Pat T posted 01-27-99
1/2 cup onion, chopped
4 Tblsp. butter
1 lb. mushrooms, chopped
2 cloves garlic, chopped
1/2 cup plus 1 Tblsp. Madeira wine
1/2 cup sour cream
4 oz. cream cheese
1/2 tsp. dill weed
1 egg yolk
1/4 tsp. salt
10 sheets phyllo dough
Preheat oven to 350.
Saute onions in butter; add mushrooms.
Add garlic and 1/2 cup Madeira and saute until all liquid evaporates.
Remove from heat and cool.
Combine cream cheese, dill, remaining wine, yolk, salt, pepper and sour cream.
Stack phyllo sheets on top of each other, 5 per strudel, brushing melted butter between layers.
Mound 1/2 filling across the narrow end of phyllo leaving about a 4-inch flap to fold up and over the filling and a 2-inch border on each side.
Fold the sides in to enclose the filling; then fold up the flap and continue to roll up.
Brush with butter and bake about 25 minutes (until crisp and golden).
Serves 8 for brunch or 16 appetizers.
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