- 1/2 cup butter - (1 stick)
- 1 medium onion chopped
- 1 pound mushrooms chopped
- 1/4 cup dry sherry
- 2 tablespoons chopped fresh dill (or 1 1/2 teaspoons dried dill)
- Salt to taste
- Freshly-ground black pepper to taste
- 1/4 cup sour cream
- 10 filo leaves
- 1/2 cup bread crumbs
In a saucepan, melt 3 tablespoons of the butter. Sauté the onion until translucent. Add the mushrooms and cook for 5 minutes, or until all the liquid has evaporated. Add the sherry, dill, salt, and pepper. Allow the mixture to cool. Stir in the sour cream.
Melt the remaining butter in a saucepan. Brush a sheet of the filo with melted butter and fit it into an 8-inch baking dish. Repeat 5 times, then sprinkle the bread crumbs over the fifth sheet and add the mushroom mixture. Fold the bottom sheets over the mushroom mixture. Add the other 5 sheets in the same manner, only folding the top sheets down to fit within the baking pan. Brush the top surface with the remaining butter. Score lightly into the portions desired. Bake in a preheated 350 degree oven for 30 minutes or until golden brown. The strudel will expand in size and become light and flaky.
This recipe yields 4 main course servings.
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