MUSHROOM AND CARAMELIZED-SHALLOT STRUDEL (GERMANY)
Make and share this Mushroom and Caramelized-Shallot Strudel (Germany) recipe from Food.com.
Provided by smellyvegetarian
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°.
- Heat olive oil in a large skillet over medium heat. Add shallots and sugar; cook for 2 minutes, stirring constantly. Sprinkle with water; cover, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally until shallots are soft. Add mushrooms; cook, uncovered, over medium-high heat 20 minutes or until liquid evaporates, stirring frequently. Add Marsala; cook 1 minute. Remove from heat, and cool. Stir in sour cream, parsley, salt, thyme, and pepper.
- Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying), and lightly coat with cooking spray. Sprinkle with about 2 teaspoons breadcrumbs. Repeat the layers with 3 phyllo sheets, cooking spray, and breadcrumbs, ending with the phyllo.
- Spoon 1 3/4 cups mushroom mixture along 1 long edge of phyllo, leaving a 1-inch border.
- Starting at the long edge with the 1-inch border, roll up jelly roll fashion.
- Place strudel, seam side down, on a baking sheet coated with cooking spray. Tuck ends under. Repeat the procedure with the remaining phyllo sheets, cooking spray, breadcrumbs, and mushroom mixture. Brush strudels with butter.
- Bake strudels at 400° for 20 minutes. Let stand for 5 minutes. Cut each strudel into 4 slices.
Nutrition Facts : Calories 145.3, Fat 5.8, SaturatedFat 2.8, Cholesterol 11.7, Sodium 293.4, Carbohydrate 19.5, Fiber 0.7, Sugar 0.5, Protein 3.4
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