Mushroom Strudel

Recipe Ingredients

3 tablespoons	45ml	Butter
1 tablespoon	15ml	Onion - chopped (large)
1/3 cup	48g / 1.7oz	Diced sweet red pepper
2		Garlic minced
7 cups	1659ml	Sliced mushrooms
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/2 teaspoon	2.5ml	Thyme
2 teaspoons	10ml	Lemon juice
1/2 cup	73g / 2.6oz	Diced black forest ham
1/2 cup	73g / 2.6oz	Shredded mozzarella cheese
1/4 cup	23g / 0.8oz	Minced fresh parsley
2 tablespoons	30ml	Fine bread crumbs
8		Phyllo pastry
1/3 cup	65g / 2.3oz	Melted clarified butter
2 teaspoons	10ml	Dijon mustard
1/4 cup	36g / 1.3oz	Grated parmesan cheese

Recipe Instructions

In large frying pan, melt 3 tablespoons butter over medium heat. Cook onion, red pepper and garlic until softened, about 5 minutes.

Add mushrooms; increase heat to medium high and cook, stirring often, until mushrooms are tender and all moisture has evaporated.

Season with salt, pepper, thyme and lemon juice. Remove from heat; stir in ham, mozzarella cheese, parsley and breadcrumbs. Taste and adjust seasoning. Let cool. Divide mushroom filling in two portions.

Brush 4 sheets of phyllo pastry lightly with melted butter; stack neatly one on top of the other. About 1 inch from one long edge of phyllo pastry, spread half of mustard in a 2 inch wide strip, leaving a 1 inch border on both sides.

Over mustard, spread half of the mushroom filling. Dust filling and phyllo pastry with half the parmesan cheese. Turn up bottom edge of pastry over mushroom filling; turn both side edges in the brush this exposed phyllo pastry on bottom and edges with butter.

Roll up, jelly roll fashion, loosely but compactly. Place, seam down, on baking sheet. Repeat with remaining phyllo pastry, butter, filling and parmesan cheese. Brush top with butter; with sharp knife cut 8 slits on diagonal, on top of each roll, through top 2 layers of phyllo pastry.

Bake at 375F over for about 25 minutes or until pastry is golden and crisp.

Let cool for about 5 minutes before slicing.

Source:
Possum Kingdom Lake Cookbook

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