Saturday, January 29, 2011

Mushroom Strudel

Po had this fabulous recipe for Mushroom Strudel that we just had to try.  And it was amazing.  I would definitely mail you a package of Mushroom Strudel because it tastes so good, but, as that's not entirely practical, I'll post the recipe instead.  (Though the post office does like smelly boxes in the mail).
Mushroom Strudel:
1 lb. mushrooms, chopped
1 cup cream cheese or cottage cheese - we used cream cheese
1 cup sour cream or yogurt - we used sour cream
1 tsp salt
lots of black pepper
1 tsp. dill
1 cup bread crumbs
2 scallions, finely minced - we used green onions that we had on hand
1/4 cup packed fresh parsley
3 Tbs. lemon juice
10 sheets filo pastry (~1/2 pound)
3-4 Tbs olive oil or butter for the filo
1)Preheat oven to 375oF.  Oil a baking tray.
2)Place the mushrooms in a saucepan, and cook them all bythemselves over medium heat for about 10 minutes.  Drain them, squeezing out all the excess liquid, and transfer the mushrooms to a medium-sized bowl.
3)Add cream cheese, cut into small pieces, or cottage cheese to the hot mushrooms.  Mix well.  Stir in the remaining filling ingredients.
4) TO ASSEMBLE:  Place one sheet of filo on a clean, dry countertop.  Brush the top lightly with oil, then add another sheet.  Brush with oil, then add another.  Continue until you have 5 layers .  Add half the filling, fold in the sides, and gently roll until you have a neat little log.  Brush the top with more oil, then carefully lift the pastry, and place it on the oiled baking sheet.  Repeat this procedure to make a second roll, and place it next to the first one on the tray.
6) Bake 25-30min, until golden and exquisitely crisp.  Cut with a serrated knife, using a gentle sawing motion.  Serve hot or at room temp.
Brushing the filo - if you've never worked with filo before, it is definitely an experience you should have in your cooking career.  Nothing else in the kitchen is quite like it.
Rolling the logs
We doubled the recipe because of a serious love of mushrooms, hence the 4 logs instead of just two.  Thanks for the recipe Po!

Original recipe from some brilliant cookbook of Po's.  TBA