Mushroom Strudel
From dond 12 years agoIngredients
- 1 pound assorted mushrooms, chopped shopping list
- 2 shallots, minced shopping list
- 8 oz cream cheese or crumbled goat cheese (this dish also works with cottage cheese) shopping list
- 1 cup sour cream, yogurt, or a combination shopping list
- 1 tsp salt shopping list
- freshly grated black pepper shopping list
- 1 tsp dill, minced shopping list
- 1 cup bread crumbs shopping list
- 2 scallions, finely minced shopping list
- ¼ cup parsley, minced shopping list
- 3 Tbsp lemon juice shopping list
- 10 sheets phyllo pastry shopping list
- 3-4 Tbsp olive oil or melted unsalted butter shopping list
- ½ c poppy or sesame seeds (optional) shopping list
How to make it
- Preheat the oven to 375°. Oil a sheet pan or cover it with a Silpat baking non-stick baking sheet.
- In a medium skillet, sprinkle minced shallots with a generous pinch of salt and pepper and sauté until soft. Add chopped mushrooms and continue cooking over medium heat for about 10 minutes. Drain mixture and squeeze out all the liquid. Place in bowl.
- Add crumbled goat cheese or cream cheese and mix well; then add other filling ingredients.
- Place a sheet of phyllo pastry clean, dry surface. Brush with oil or melted unsalted butter; layer another sheet on top and repeat until you have 5 sheets layered with oil or melted butter.
- Place half of the filling along one long side, fold in the ends, and roll (being extremely careful not to break the fragile phyllo pastry). Carefully transfer roll to baking sheet and brush top with oil or melted unsalted butter.
- Repeat with remaining phyllo and filling, so that you end up with two rolls. Sprinkle top with optional seeds.
- Bake 25-30 minutes, until golden brown and very crispy.
- Cut with serrated knife and serve hot or warm.
People Who Like This Dish 4
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