Moosewood© Mushroom Strudel Recipe
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Category: |
Category: |
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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.
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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. |
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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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