Ingredients
-
3
-
1 1/2
-
1/4
-
1
-
1
-
8
-
1
-
1/3
-
1
-
10
-
2
-
1
-
1/2
-
1/2
-
20
Directions
Mushroom Strudel, If you love mushrooms, you’ll love them in this delectable strudel The soft, savoury filling and the crunch of buttery filo send this over the top , Outstanding strudel, it really could not get any better than this! a little work but well worth the effort, I was lucky to get a taste of this, it all went so fast, next time I will make a double recipe, thanks Evelyn! Kitten:), If you love mushrooms, you’ll love them in this delectable strudel The soft, savoury filling and the crunch of buttery filo send this over the top
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Steps
|
1
Done
|
Melt Butter in Large Skillet Over Medium-High Heat. |
|
2
Done
|
Add Mushrooms and Onions and Saute Until Vegetables Are Golden and All Liquid Has Evaporated. |
|
3
Done
|
Stir in Sherry and Salt and Cook Until Sherry Is Absorbed. |
|
4
Done
|
Remove from Heat and Drain Well. |
|
5
Done
|
Return to Skillet. |
|
6
Done
|
Add Cream Cheese and Stir Until Melted (place Over Low Heat, If Necessary). |
|
7
Done
|
Blend in Breadcrumbs, Yoghurt, Parsley, Water Chestnuts, Garlic, Lemon Juice, Caraway Seed and Pepper. |
|
8
Done
|
Preheat Oven to 350 Degrees F. |
|
9
Done
|
Grease Rimmed, Large Baking Sheet. |
|
10
Done
|
Place 1 Filo Sheet on Work Surface, Cover Remaining With Dampened Kitchen Towel So They Do not Dry Out. |
|
11
Done
|
Brush Filo Sheet With Melted Butter, Top With Second Filo Sheet; Brush With Butter. |
|
12
Done
|
Repeat Until 10 Sheets Are Stacked in This Manner. |
|
13
Done
|
Spoon Half of Mushroom Filling in Strip Along 1 Long Edge of Filo, Leaving 3 Inch Margin at Each End. |
|
14
Done
|
Roll Up Filo to Enclose Filling, Tucking in Ends, as For a Large Spring Roll. |
|
15
Done
|
Transfer to Baking Sheet, Seam Side Down. |
