Mushroom Strudel

Mushroom Strudel
Categories: Appetizer
Video Games Kitchen And Dining Movies Gifts Yield: 16 servings

3 T Butter 1/2 c Diced black forest ham
1 ea Large onion, chopped 1/2 c Shredded mossarella cheese
1/3 c Diced sweet red pepper 1/4 c Minced fresh parsley
2 ea Cloves garlic minced 2 T Fine bread crumbs
7 c Sliced mushrooms 8 ea Sheets phyllo pastry
1/2 t Salt 1/3 c Melted clarified butter
1/2 t Pepper 2 t Dijon mustard
1/2 t Thyme 1/4 c Grated parmesan cheese
2 t Lemon juice

In large frying pan, melt 3 tablespoons butter over medium heat. Cook
onion, red pepper and garlic until softened, about 5 minutes. Add
mushrooms; increase heat to medium high and cook, stirring often,
until mushrooms are tender and all moisture has evaporated.
Season with salt, pepper, thyme and lemon juice.
Remove from heat; stir in ham, mozzarella cheese, parsley and
breadcrumbs. Taste and adjust seasoning.
Let cool. Divide mushroom filling in two portions.
Brush 4 sheets of phyllo pastry lightly with melted butter; stack
neatly one on top of the other. About 1 inch from one long edge of
phyllo pastry, spread half of mustard in a 2 inch wide strip, leaving
a 1 inch border on both sides. Over mustard, spread half of the
mushroom filling. Dust filling and phyllo pastry with half the
parmesan cheese. Turn up bottom edge of pastry over mushroom filling;
turn both side edges in the brush this exposed phyllo pastry on
bottom and edges with butter. Roll up, jelly roll fashion, loosely
but compactly. Place, seam down, on baking sheet. Repeat with
remaining phyllo pastry, butter, filling and parmesan cheese. Brush
top with butter; with sharp knife cut 8 slits on diagonal, on top of
each roll, through top 2 layers of phyllo pastry.
Bake at 375 degrees F over for about 25 minutes or until pastry is
golden and crisp. Let cool for about 5 minutes before slicing.