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Wild Mushroom Strudel

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Contributed by World Recipes Y-Group

  • Makes 8-12 rolls.

Ingredients Edit

Directions Edit

  1. Melt 3 tablespoons butter in a saucepan and add the flour.
  2. Cook briefly and add the cream. Simmer on low heat to make a very thick sauce.
  3. In another saucepan, melt 2 more tablespoons butter and sauté the shallots. Cook until light brown, and add the mushrooms.
  4. Stir well and cook 3 to 5 minutes. Add the sherry, brandy, and some dashes (3-6) of Tabasco, (1-3) Worcestershire, (3-6) soy sauces.
  5. Stir in 3 tablespoons chopped parsley and cook until reduced by half.
  6. Stir in the cream sauce and cool.
  7. Melt the remaining butter. Lay out a sheet of filo and brush it quickly with butter.
  8. Fold in half (from left to right) and butter again.
  9. Lay a 1½ tablespoon bead of cream cheese on middle bottom of dough, then 3 times as much mushroom stuffing.
  10. Roll 1 turn, fold the ends (sides) In, and paint with butter.
  11. Roll up the rest of the way, and fold the corners in at the last turn.
  12. (1 Down, 7 to 11 to Go!) Rrepeat with remaining sheets.
  13. Place all the rolls on a baking sheet and bake in a preheated 425 °F oven for 5 to 8 minutes.
  14. Serve warm, with sour cream or any sauce. (or combine 4 oz. brandy, 2 oz. port wine, and 2 tablespoons chopped shallots in a saucepan. bring to a boil and reduce by two thirds. Stir in 8 tablespoons unsalted butter, 1 tablespoon at a time. Keep warm over low heat and serve over the strudel.)

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