pondlady
11-14-2006, 02:20 PM
Oven: 400
Strudel:
12 sheets phyllo pastry
1/4 c butter, melted
1 egg, beaten
Preheat the oven. Take 3 sheets of phyllo at a time from their package; keep the remaining sheets tightly wrapped. Brush 1 sheet on both sides with melted butter, then place it on top of another sheet, and cover with a third. Repeat 3 times, to make 4 stacks of triple-layer phyllo. Cover with a damp cloth while you prepare the filling.
Filling:
1 lb mixed, mushrooms
1 medium onion, minced
3 T butter
lots of freshly grated nutmeg
1 T dry sherry
1 T flour
Leaves from 1 sprig marjoram
4 T freshly grated Parmesan
salt and pepper to taste
Make sure the mushrooms are dust- and sand-free, wash if necessary (it rarely is), and trim if need be. Cook the onion in the butter and, when soft, add the mushrooms with the nutmeg. Sauté for 3 to 4 minutes. Add the sherry and evaporate the alcohol by cooking over low heat for 2 to 3 minutes. Stir in the flour, marjoram, and some salt and pepper, and let cool. The mixture will be moist. Grease a baking sheet with butter and lay one of the 4 stacks of phyllo on it.
Brush the edges with beaten egg. Put one-fourth of the mushroom mixture on the center of the phyllo and add 1 T Parmesan. Fold in the sides, then fold over and over into a neat parcel. Brush with beaten egg, turn over so that the seam is on the bottom, and brush with egg again. Repeat to make 3 more strudels. Bake in the preheated oven for 15 minutes. Serve warm.
Strudel:
12 sheets phyllo pastry
1/4 c butter, melted
1 egg, beaten
Preheat the oven. Take 3 sheets of phyllo at a time from their package; keep the remaining sheets tightly wrapped. Brush 1 sheet on both sides with melted butter, then place it on top of another sheet, and cover with a third. Repeat 3 times, to make 4 stacks of triple-layer phyllo. Cover with a damp cloth while you prepare the filling.
Filling:
1 lb mixed, mushrooms
1 medium onion, minced
3 T butter
lots of freshly grated nutmeg
1 T dry sherry
1 T flour
Leaves from 1 sprig marjoram
4 T freshly grated Parmesan
salt and pepper to taste
Make sure the mushrooms are dust- and sand-free, wash if necessary (it rarely is), and trim if need be. Cook the onion in the butter and, when soft, add the mushrooms with the nutmeg. Sauté for 3 to 4 minutes. Add the sherry and evaporate the alcohol by cooking over low heat for 2 to 3 minutes. Stir in the flour, marjoram, and some salt and pepper, and let cool. The mixture will be moist. Grease a baking sheet with butter and lay one of the 4 stacks of phyllo on it.
Brush the edges with beaten egg. Put one-fourth of the mushroom mixture on the center of the phyllo and add 1 T Parmesan. Fold in the sides, then fold over and over into a neat parcel. Brush with beaten egg, turn over so that the seam is on the bottom, and brush with egg again. Repeat to make 3 more strudels. Bake in the preheated oven for 15 minutes. Serve warm.