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Mushroom Phyllo Strudel

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Ingredients

Adjust Servings:
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)

Nutritional information

941.5
Calories
655 g
Calories From Fat
72.8 g
Total Fat
33.9 g
Saturated Fat
131.8 mg
Cholesterol
676.5 mg
Sodium
50.4 g
Carbs
3.9 g
Dietary Fiber
4.5 g
Sugars
13.5 g
Protein
942g
Serving Size

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Mushroom Phyllo Strudel

Features:
    Cuisine:

    Really nice recipe -- very simple, straightforward, and tasty. I added several tablespoons of "artisan cheese spread with fresh herbs" and used half-and-half and white wine instead of heavy cream and sherry. I did find it a bit bland when it was right out of the oven, but a few hours later the flavors had deepened and it was great. Very nice leftovers, although next time I will make an effort to be more sparing with the butter as this is a very rich dish.

    • 85 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Mushroom Phyllo Strudel, 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 , Really nice recipe — very simple, straightforward, and tasty I added several tablespoons of artisan cheese spread with fresh herbs and used half-and-half and white wine instead of heavy cream and sherry I did find it a bit bland when it was right out of the oven, but a few hours later the flavors had deepened and it was great Very nice leftovers, although next time I will make an effort to be more sparing with the butter as this is a very rich dish , Really nice recipe — very simple, straightforward, and tasty I added several tablespoons of artisan cheese spread with fresh herbs and used half-and-half and white wine instead of heavy cream and sherry I did find it a bit bland when it was right out of the oven, but a few hours later the flavors had deepened and it was great Very nice leftovers, although next time I will make an effort to be more sparing with the butter as this is a very rich dish


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    Steps

    1
    Done

    Preheat Oven to 375.

    2
    Done

    Saute Mushrooms in Butter and Olive Oil Till Well-Softened.

    3
    Done

    Add Sherry, Thyme, Cream, and Salt/Pepper and Cook Till Thickened.

    4
    Done

    Lay Out the Phyllo Sheets, Brushing Each Sheet With Melted Butter.

    5
    Done

    Cut in Half So You Have Two Equal Rectangles.

    6
    Done

    Spread Half the Mushroom Mixture Over One of Your Phyllo Rectangles, Leaving a 1-Inch Border Around the Edges.

    7
    Done

    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
    Done

    Repeat With Remaining Mushroom Mixture and the Other Rectangle.

    9
    Done

    Place Rectangles Side-by Side, Seam-Side Down, on a Baking Sheet, and Bake in Oven 20 Minutes or Until Golden Brown.

    10
    Done

    Let Rest For 10 Minutes, Then Slice and Serve.

    11
    Done

    **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
    Done

    Use a Tbsp

    13
    Done

    of the Mushroom Filling For Each One.

    Avatar Of Avery Rivera

    Avery Rivera

    Culinary storyteller weaving flavors and aromas into tales of deliciousness.

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