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Moosewood© Mushroom Strudel Recipe

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This recipe for Moosewood© Mushroom Strudel, by , is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joe Matt
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10 filo leaves
1/2 lb butter melted
1 lb chopped mushrooms
1 tsp salt
Freshly ground black pepper (to taste)
1/2 tsp fresh dill weed finely chopped
8 oz cream cheese
1 c sour cream
1 c fresh white bread crumbs - put 6 slices of fresh white bread into food processor and process until very fine crumbs appear.
1/4 c fresh parsley finely chopped
2 green onions finely sliced including some of the green tops.
Juice of one lemon.

Directions:
Directions:
Filling:
Cook mushrooms until soft, drain. Squeeze out excess liquid. Cut cream cheese into hot mushrooms. add remaining ingredients.

Assembly: DO THIS QUICKLY SO FILO LEAVES DO NOT DRY OUT! Follow directions on box of filo dough to keep from drying out the whole package.

Melt butter, lay a leaf of filo on cutting board and brush with butter - be generous with butter! Add another leaf and brush with more butter, keep doing this procedure until the stack is 5 high.

Apply 1/2 of the filling across the width of the leaves; over a 3 - 4 inch space and roll up tightly with a long cake spatula. Brush top with lots of butter.

Make the second strudel using the same procedure. Using the long cake spatula, transfer to a buttered baking sheet. Slash each strudel with a sharp knife into thirds.

Bake in a 375º oven for 25 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe comes from The Moosewood cookbook.
This is the only true "vegetarian" recipe in my collection - Sorry.
I Changed this recipe quite a bit to make it easier and to give it a little more character, so actually I should call it "Joe's Mushroom Strudel" - Just kidding...

This works well with broccol in place of the mushrooms too!

 

 

 

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