Best Potato and Mushroom Strudel

Title:
Best Potato and Mushroom Strudel

Yield:
4 Servings

Categories:
Vegetables,
Pastries




Ingredients:





     1 tb Butter


     1    Onion, sliced


     1    Garlic clove, minced


     1 c  Mushrooms, sliced


     4    Potatoes (=1 lb)


     1 tb Fresh thyme, chopped


     2 tb Water


   1/4 c  Parmesan, freshly grated


     1    Green onion, chopped


          Salt


          Pepper


     4    Phyllo pastry sheets


   1/4 c  Butter, melted.






 In large nonstick skillet, melt butter over medium heat; cook onion, garlic


 and mushrooms, stirring occasionally, for 5 minutes or until softened and


 liquid has evaporated.


 


 Meanwhile, peel and cut potatoes into 1/4-inch dice to make about 2-1/3


 cups. Add to pan along with 2 ts of the thyme; cook, stirring, for 2


 minutes.


 


 Add water; cover and cook for 8-10 minutes or until potatoes are tender and


 golden. Remove pan from heat. Stir in Parmesan cheese and green onion.


 Season with salt and pepper to taste. Let cool.


 


 Place 1 sheet of phyllo on work surface, keeping remaining phyllo covered


 with damp tea towel. Brush sheet with some of the melted butter. Layer


 remaining phyllo on top, brushing each sheet with butter.


 


 Spoon potato mixture over phyllo, leaving 2-inch border along 1 long side


 and 1-inch border at each short end. Starting at other long side, carefully


 roll up jelly roll-style, folding in edges while rolling. Place, seam side


 down, on greased baking sheet. Brush with butter.


 


 Bake in 400F 200C oven for 18-20 minutes or until crisp and golden. Let


 stand for 5 minutes. Sprinkle with remaining thyme. Slice diagonally with


 serrated knife.


 


 Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth


 Baird: "Only The Best" Recipe by Canadian Living Test Kitchen


 


     [-=PAM=-]   PA_Meadows@msn.com


 Posted to MM-Recipes Digest V3 #343


 


 From: "Paul A Meadows" 


 


 Date: Sat, 14 Dec 96 22:04:09 UT