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Mushroom Strudel with Phyllo Dough


1/2 cup onion, chopped
4 tablespoon butter
1 lb. mushrooms, chopped
2 cloves garlic, chopped
1/2 cup plus 1 tablespoon Madeira wine
1/2 cup sour cream
4 oz. cream cheese
1/2 tsp. dill weed
1 egg yolk
1/4 tsp. salt
pepper
10 sheets phyllo dough
melted butter

Sauté onions; add mushrooms. Add garlic and 1/2 cup Madeira and sauté until all liquid evaporates. Remove from heat and cool. Combine cream cheese, dill, remaining wine, yolk, salt, pepper and sour cream. Stack phyllo sheets on top of each other, 5 per strudel, brushing melted butter between layers. Mound 1/2 filling across the narrow end of phyllo leaving about a 4-inch flap to fold up and over the filling and a 2-inch border on each side. Fold the sides in to enclose the filling; then fold up the flap and continue to roll up. Brush with butter and bake in preheated 350 degrees oven about 25 minutes (until crisp and golden).

Serves 8 for brunch or 16 appetizers.




STACKS, The Art of Vertical Food

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