Wild Mushroom Strudel

Categories: Entrees, side dishes, vegetarian

Ingredients

• 1/4 c butter
• 1/2 lb minced onion
• 1 1/2 lb mushrooms (shitake, oyster, button)
• cleaned and sliced
• 1/4 c white wine
• 1/2 c cream
• 1 tbsp fresh chopped basil or 1 tsp dried
• 1 tsp dried thyme
• 6 sheets Phyllo 13x15 each
• 1/2 c melted butter

Directions

1. Melt 1/4 c butter in saucepan and skim off milky foam and milky solids to make clarified butter. Use clarified butter to saute onions until transparent. Add mushrooms and saute until nearly dry. Add basil and thyme. Add wine and cook one minute. Add cream and reduce until thick, 3 to 4 minutes. Season to taste with salt and pepper. . Cool until needed.

2. eat oven to 400. Clarify 1/2 c butter. Brush a sheet of phyllo with clarified butter, place a second sheet on top, brush with butter again, repeat with a third sheet. Make two stacks of phyllo. Divide mushroom filling in half and place along one edge of each stack and roll lengthwise. Seal edges with beaten egg white and gently place on ungreased baking sheet. Brush the tops with melted butter and bake 15 to 20 minutes or until golden. Slice into three inch slices and serve.

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