Created by Dreamer_in_Ontario on October 31, 2011
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.