Mushroom Strudel Recipe - Cooking Index
Sheets of flaky filo embrace the mushroom filling, making an elegant main course. Any mushroom except Asian varieties may be used.
Type: Vegetables1/2 cup | 99g / 3.5oz | Butter - (1 stick) |
1 cup | 62g / 2.2oz | Onion - chopped (medium) |
1 lb | 454g / 16oz | Mushrooms - chopped |
1/4 cup | 59ml | Dry sherry |
2 tablespoons | 30ml | Chopped fresh dill |
= (or 1 1/2 teaspoons dried dill) | ||
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
1/4 cup | 59ml | Sour cream |
10 | Filo leaves | |
1/2 cup | 73g / 2.6oz | Bread crumbs |
In a saucepan, melt 3 tablespoons of the butter. Saute the onion until translucent. Add the mushrooms and cook for 5 minutes, or until all the liquid has evaporated. Add the sherry, dill, salt, and pepper. Allow the mixture to cool. Stir in the sour cream.
Melt the remaining butter in a saucepan. Brush a sheet of the filo with melted butter and fit it into an 8-inch baking dish. Repeat 5 times, then sprinkle the bread crumbs over the fifth sheet and add the mushroom mixture. Fold the bottom sheets over the mushroom mixture. Add the other 5 sheets in the same manner, only folding the top sheets down to fit within the baking pan. Brush the top surface with the remaining butter. Score lightly into the portions desired. Bake in a preheated 350 degree oven for 30 minutes or until golden brown. The strudel will expand in size and become light and flaky.
This recipe yields 4 main course servings.
Source:
Wild About Mushrooms by Louise Freedman
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