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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Crispy phyllo-based strudel with a simple mushroom duxelles filling. Can also be made into triangles for a party appetizer. Freezes nicely (unbaked) so you can make it ahead of time. 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:
1. Preheat oven to 375.
2. Saute mushrooms in butter and olive oil till well-softened.
3. Add sherry, thyme, cream, and salt/pepper and cook till thickened.
4. Lay out the phyllo sheets, brushing each sheet with melted butter.
5. Cut in half so you have two equal rectangles.
6. Spread half the mushroom mixture over one of your phyllo rectangles, leaving a 1-inch border around the edges.
7. 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.
8. Repeat with remaining mushroom mixture and the other rectangle.
9. Place rectangles side-by side, seam-side down, on a baking sheet, and bake in oven 20 minutes or until golden brown.
10. Let rest for 10 minutes, then slice and serve.
11. **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.
12. Use a Tbsp
13. of the mushroom filling for each one.
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