2 pounds mushrooms, sliced
1/4 cup shallots, minced
6 tablespoons butter
2 tablespoon extra virgin olive oil
2 8-ounce packages cream cheese
8 sheets phyllo dough
1 1/2 sticks butter
1/4 cup bread crumbs
salt and pepper to taste
Method of Preparation:
1. Preheat oven to 400 degrees F.
2. Sauté mushrooms and shallots in butter and oil over moderately high heat, stirring frequently. Cook until liquid has evaporated. Season to taste with salt and pepper. Blend in cream cheese.
3. Spread a sheet of phyllo dough on a damp towel, narrow end toward you. Brush with melted butter and sprinkle with bread crumbs. Repeat with second and third sheets, stacking them on top of the first sheet, then butter, but do not crumb fourth sheet. Put half the mushroom mixture on narrower edge of the dough, leaving a 2-inch border at the sides. Fold in the sides, then, using the edge of the towel, roll. Prepare the second strudel.
4. Put strudels on buttered baking sheet and brush with melted butter. Bake in oven until brown, about 20 minutes. Strudel can be made and baked ahead, stored in the refrigerator or in the freezer overnight, and then reheated.
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