Mushroom Struedel
Recipe from: Great recipe from the Hyatt Hotel chain. It's a small yield and so I usually make 2 batches. Tasty!
Ingredients
- 4 tablespoons unsalted butter, melted, divided
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/4 cup diced yellow onion
- 1 1/2 pounds chopped mushrooms, your favorite varieties.
- 1/4 cup chopped flat-leaf parsley
- 6 sheets of phyllo dough
- 2 tablespoons bread crumbs
Directions:
- Preheat oven to 375, place rack in center.
- Heat 2 tablespoons of the butter in a LARGE skillet over high heat. Add the peppers and onions and saute until the onions are translucent. Add the mushrooms and sautee until they are tender and most of the liquid evaporates. Remove from the heat, add parsley and allow to cool slightly.
- Lightly dampen a cloth larger than the phyllo dough and lay it on a work surface. Lay a stack of three phyllo sheets on it. Brush the top sheet with some of the remaining melted butter. Sprinkle 1 tablespoon of the bread crumbs over the buttered phyllo. Top with the remaining stack of 3 phyllo sheets and repeat the process. Spread the mushroom mixture all over the top phyllo sheet.
- Starting at one end (long end) roll the phyllo into a spiral with the aid of the towel. Place the strudel on a greased, rimmed baking sheet and brush the top with melted butter. Bake until golden brown, about 12 to 15 minutes. Remove from oven. Cut as desired and serve.
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