pamm@teklds.UUCP (Pam Morton) (12/18/85)
At the request of some recent dinner guests, I'm posting this recipe for mushroom strudel. It's a great veggie treat to serve to guests, as it's very rich and filling. Mushroom Strudel (from the Moosewood Cookbook c. 1977, Mollie Katzen) 10 filo (strudel) leaves 1/2 lb. butter (a bit less will do) Filling l lb. chopped mushrooms (4 c. packed raw) 1 t salt freshly-grated black pepper 1/2 t ground caraway or dill seed 8 oz. cream cheese (can substitute 1/2 pot or ricotta cheese) 1/2 c sour cream 1/2 c yogurt 1 cup fine bread crumbs 1/4 c freshly-chopped parsley 2 scallions minced (include as much of greens as possible) juice of 1 lemon 2 T poppy seeds for the top Filling Directions: Steam the mushrooms and drain them, squeezing out as much excess liquid as possible. Cut the cream cheese into the hot mushrooms, tossing until the cheese melts. Add the remaining filling ingredients and mix well. To Assemble: Melty the butter. Lay a leaf of filo flat on a counter, and brush with melted butter. Add another leaf and brush with more butter. Continue to stack the leaves until you have a pile of five. Apply half the filling across the width of the leaves, over a 3-4" space and roll it up tightly. Brush the top with butter and sprinkle on 1 T poppy seeds. Using a spatula, transfer to a buttered tray. Repeat this ritual to make a second roll. Bake 25 minutes at 375 degrees, and serve hot.