Mushroom Strudel

Name: Mushroom Strudel
Ingredients: 1 lb. fresh mushrooms, sliced thin; 1 small onion, coarsely chopped; 3/4 tsp. salt; 1/2 tsp. pepper; 1 Tbsp. sherry; 4 oz. cream cheese; 1 tsp. fresh dill, snipped, or 1/2 tsp. dried dill; 1 Tbsp. dry bread crumbs; 6 frozen fillo strudel leaves, thawed

9 ingredients

11 steps

Ingredients

1 lb. fresh mushrooms, sliced thin
1 small onion, coarsely chopped
3/4 tsp. salt
1/2 tsp. pepper
1 Tbsp. sherry
4 oz. cream cheese
1 tsp. fresh dill, snipped, or 1/2 tsp. dried dill
1 Tbsp. dry bread crumbs
6 frozen fillo strudel leaves, thawed

Directions

1

Saute mushrooms and onion in 2 tablespoons butter until tender, about 3 minutes.
2

Add the next 4 ingredients; stir until smooth.
3

Remove from heat and stir in bread crumbs.
4

Cool to room temperature.
5

Heat oven to 375°.
6

Layer 3 fillo leaves on damp kitchen towel, brushing each with melted butter.
7

Spoon 1/2 mushroom mixture on short end of leaves in 2 to 3-inch wide strip, turning long side of fillo leaves in about 1 inch to keep filling in place.
8

Lift towel, using it to roll, starting from narrow end with filling.
9

Place roll, seam side down, in lightly buttered pan.
10

Repeat with remaining ingredients.
11

Brush top and sides of dough with melted butter.