Mushroom strudel
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Mushroom strudel
  Strudel    Appetizers    Cheese    Mushrooms  
Last updated 6/12/2012 12:51:12 AM. Recipe ID 12725. Report a problem with this recipe.
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      Title: Mushroom strudel
 Categories: Appetizers, Cheese
      Yield: 16 servings
 
      3 tb Butter
      1 lg Onion, Chopped
    1/3 c  Diced Sweet Red Pepper
      2    Cloves Garlic Minced
      7 c  Sliced Mushrooms
    1/2 ts Salt
    1/2 ts Pepper
    1/2 ts Thyme
      2 ts Lemon Juice
    1/2 c  Diced Black Forest Ham
    1/2 c  Shredded Mozzarella Cheese
    1/4 c  Minced Fresh Parsley
      2 tb Fine Bread Crumbs
      8    Sheets Phyllo Pastry
    1/3 c  Melted Clarified Butter
      2 ts Dijon Mustard
    1/4 c  Grated Parmesan Cheese
 
  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 375 degrees F
  over for about 25 minutes or until pastry is golden and crisp.  Let
  cool for about 5 minutes before slicing.
 




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Recipe ID 12725 (Apr 03, 2005)

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