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Mushroom Strudel

Here's how you make Mushroom Strudel
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  • Servings: 6
  • Prep: 40m
  • Cook: 45m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 pound mushrooms, chopped (may use a mixture of different varieties)
  • 1 cup low-fat cream cheese (or cottage cheese)
  • 1 cup sour cream (or yogurt or a mixture)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper (or to taste)
  • 1 teaspoon dill
  • 1 cup breadcrumbs (good quality breadcrumbs, homemade is best)
  • 2 scallions, finely minced (white and green parts)
  • 1/4 cup parsley, minced (packed)
  • 3 tablespoons lemon juice (freshly squeezed)
  • 190 grams phyllo pastry (10 sheets)
  • 3 to 4 tablespoons olive oil (for brushing on phyllo sheets)
  • Poppy seeds, optional
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Thaw wrapped phyllo if frozen (takes about 1 or 2 hours), preheat oven to 375 Fahrenheit and oil a baking sheet.

  • Step 2: Place only the mushrooms in a saucepan and cook them over medium for about 10 minutes;drain; squeeze out all excess liquid; transfer to medium-sized bowl. (save liquid for a soup stock or to add in place of water to another recipe)

  • Step 3: Cut cream cheese into small pieces and add to hot mushrooms or add cottage cheese to hot mushrooms and mix well.

  • Step 4: Mix in remaining ingredients.

  • Step 5: Unwrap thawed phyllo sheets; take out 10 sheets; rewrap remaining sheets tightly (must be airtight) and refrigerate.

  • Step 6: Cover sheets you are using with a clean damp tea towel (phyllo dries out very quickly).

  • Step 7: Place one sheet of phyllo on a clean and dry surface; brush top lightly with oil; repeat until you have a pile of 5 sheets.

  • Step 8: Add half the filling to the short end of the phyllo sheets, leaving a 1/2 inch border on the sides; fold in sides and gently roll until you have a nice little log.

  • Step 9: Brush with more olive oil, carefully lift pastry and place on the oiled baking sheet.

  • Step 10: Repeat this procedure with the remaining 5 sheets to make a second roll and place next to the first roll on your baking sheet. (If using poppy seeds, sprinkle them over the strudels now)

  • Step 11: Bake for 25 to 30 minutes until golden and crisp.

  • Step 12: Cut strudels with a serrated knife using a gentle sawing motions; serve hot or at room temperature.

We hope you enjoy this recipe!

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