Mushroom Strudel

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 16
• 3 tablespoons butter
• 1 1/2 lbs mushrooms, sliced
• 1/4 cup chopped onion
• 1 tablespoon sherry wine
• 1 teaspoon salt
• 8 ounces cream cheese, cut into small pieces,at room temperature
• 1 cup fine breadcrumbs
• 1/3 cup chopped fresh parsley leaves
• 1 cup thick greek yogurt (if unavailable, use sour cream)
• 10 chopped water chestnuts
• 2 cloves garlic, minced
• 1 small lemon juice, from (about 2 tsps)
• 1/2 teaspoon ground caraway
• 1/2 teaspoon pepper
• 20 sheets filo pastry
• 1 cup butter, melted
• 2 -3 teaspoons poppy seeds

Recipe

• 1 melt butter in large skillet over medium-high heat.
• 2 add mushrooms and onions and saute until vegetables are golden and all liquid has evaporated.
• 3 stir in sherry and salt and cook until sherry is absorbed.
• 4 remove from heat and drain well.
• 5 return to skillet.
• 6 add cream cheese and stir until melted (place over low heat, if necessary).
• 7 blend in breadcrumbs, yoghurt, parsley, water chestnuts, garlic, lemon juice, caraway seed and pepper.
• 8 preheat oven to 350 degrees f.
• 9 grease rimmed, large baking sheet.
• 10 place 1 filo sheet on work surface, cover remaining with dampened kitchen towel so they do not dry out.
• 11 brush filo sheet with melted butter, top with second filo sheet; brush with butter.
• 12 repeat until 10 sheets are stacked in this manner.
• 13 spoon half of mushroom filling in strip along 1 long edge of filo, leaving 3 inch margin at each end.
• 14 roll up filo to enclose filling, tucking in ends, as for a large spring roll.
• 15 transfer to baking sheet, seam side down.
• 16 brush top generously with butter and sprinkle with â½ of poppy seeds.
• 17 repeat with remaining filo and filling to form second strudel.
• 18 bake strudels until crisp and browned, about 25 minutes.
• 19 let cool 5 minutes, then cut each roll into 8 pieces.
• 20 serve immediately.