Mushroom Strudel

Pat T posted 01-27-99

Mushroom Strudel

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
pepper
10 sheets phyllo dough
melted butter


Preheat oven to 350 degrees.

Saute onions; add mushrooms in butter. Add garlic and 1/2 cup Madeira and saute until all liquid evaporates. Remove from heat and cool.

Combine sour cream cheese, cream cheese, dill, remaining wine, yolk, salt, pepper.

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 in preheated 350 degrees oven about 25 minutes (until crisp and golden).

Serves 8 for brunch or 16 appetizers.

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