Side Pannel
Wild Mushroom Strudel
Wild Mushroom Strudel
- Recipe Submitted by Kalina on 09/26/2007
Category: Appetizers, European, Served Hot, German, New Years, Finger Food, Dinner Party, Holiday, Vegetarian, Mashrooms, Side Dishes
Ingredients List
- 1 packet phyllo dough (24 sheets)
- 1/2 cup butter, melted
- 2 egg, beaten
- 2 pound wild mushrooms, preferably mixed, cleaned and stems removed
- 1 onion, minced
- 6 tablespoons butter
- 2 tablespoon dry sherry
- 2 tablespoon all-purpose flour
- 1/2 cup freshly grated Parmesan (approx. 8 tablespoons)
- Salt and pepper to taste
Directions
Perfect recipe for a party or potluck! Enjoy!
Directions:
Preheat the oven to 400°F (200°C). Line a baking sheet with wax paper.
In a large skillet, cook the onion in the butter and, when soft, add the mushrooms. Saute for 5 to 7 minutes, until liquid has been released and has partially evaporated. Add the sherry and cook the mixture over low heat for 2 to 3 minutes. Stir in the flour, herbs, salt and pepper, and let it cool. The mixture will be moist.
To assemble the strudel, work with three sheets of phyllo dough at a time. On a large work surface, place the first phyllo dough sheet, brush it with butter on one side, place the second one on top of the buttered side, brush butter on it and place the third one on top.
Lay the phyllo dough stack on the wax-lined baking sheet. Brush the edges with beaten egg. Put 1/8th of the mushroom mixture on the center of the phyllo and add 1 tablespoon Parmesan. Fold in the sides, then fold over and over into a neat parcel. Brush with beaten egg, turn over very carefully so that the seam is on the bottom, and brush with egg again.
Repeat the process to make 7 more strudels.
Bake in the preheated oven for 15 minutes. Serve warm.
Note: While working with phyllo dough, pull each sheet of phyllo dough individually and quickly cover the rest with a damp towel. Otherwise the phyllo dough sheets would dry out, become brittle or stick together.
Directions:
Preheat the oven to 400°F (200°C). Line a baking sheet with wax paper.
In a large skillet, cook the onion in the butter and, when soft, add the mushrooms. Saute for 5 to 7 minutes, until liquid has been released and has partially evaporated. Add the sherry and cook the mixture over low heat for 2 to 3 minutes. Stir in the flour, herbs, salt and pepper, and let it cool. The mixture will be moist.
To assemble the strudel, work with three sheets of phyllo dough at a time. On a large work surface, place the first phyllo dough sheet, brush it with butter on one side, place the second one on top of the buttered side, brush butter on it and place the third one on top.
Lay the phyllo dough stack on the wax-lined baking sheet. Brush the edges with beaten egg. Put 1/8th of the mushroom mixture on the center of the phyllo and add 1 tablespoon Parmesan. Fold in the sides, then fold over and over into a neat parcel. Brush with beaten egg, turn over very carefully so that the seam is on the bottom, and brush with egg again.
Repeat the process to make 7 more strudels.
Bake in the preheated oven for 15 minutes. Serve warm.
Note: While working with phyllo dough, pull each sheet of phyllo dough individually and quickly cover the rest with a damp towel. Otherwise the phyllo dough sheets would dry out, become brittle or stick together.
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