Mushroom Strudel

Recipe Ingredients

1/2 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

Recipe Instructions

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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