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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mushroom Strudel Recipe

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This recipe for Mushroom Strudel is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb. fresh mushrooms, finely chopped
1 garlic clove, minced
1/4 cup butter
2 tbsp. medium dry sherry
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. chopped parsley
2 tbsp. chopped chives
6 tbsp. sour cream
4 sheets phyllo dough
1/2 cup butter, melted
bread crumbs
Directions:
Directions:
Sauté mushrooms and garlic in butter for 3 minutes. Add sherry and cook, stirring until liquid is evaporated. Add salt, pepper, parsley and chives. Remove from heat and add sour cream; set aside. Keep phyllo under waxed paper under a damp towel; work fast. Take out one sheet of phyllo, brush liberally with melted butter. Sprinkle lightly with bread crumbs. Repeat with a new layer until you have four layers, each buttered and crumbed. Pile mushroom mixture along bottom edge, 1 inch from bottom and sides. Roll up, tucking in sides as you go along. Put on a buttered baking sheet, brush top with butter. Cover with waxed paper until ready to use. Bake in a preheated 375º oven for 20 minutes; serve.
Personal Notes:
Personal Notes:
The strudel can also be frozen ahead of time. When frozen, remove from the freezer and let thaw for 30 minutes. Then bake in a preheated 375º oven for about 30 minutes or until done.

 

 

 

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