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  Recipe Home » Vegetables » Best: Potato & Mushroom Strudel
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  Best: Potato & Mushroom Strudel
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 227
Ingredients:
1 tbsp Butter
1 Onion, sliced
1 Garlic clove, minced
1 cup Mushrooms, sliced
4 Potatoes (=1 lb)
1 tbsp Fresh thyme, chopped
2 tbsp Water
1/4 cup Parmesan, freshly grated
1 Green onion, chopped
Salt
Pepper
4 Phyllo pastry sheets
1/4 cup Butter, melted.
Instructions:
In large nonstick skillet, melt butter over medium heat; cook onion,
garlic and mushrooms, stirring occasionally, for 5 minutes or until
softened and liquid has evaporated.

Meanwhile, peel and cut potatoes into 1/4-inch dice to make about
2-1/3 cups. Add to pan along with 2 ts of the thyme; cook, stirring,
for 2 minutes.

Add water; cover and cook for 8-10 minutes or until potatoes are
tender and golden. Remove pan from heat. Stir in Parmesan cheese and
green onion. Season with salt and pepper to taste. Let cool.

Place 1 sheet of phyllo on work surface, keeping remaining phyllo
covered with damp tea towel. Brush sheet with some of the melted
butter. Layer remaining phyllo on top, brushing each sheet with
butter.

Spoon potato mixture over phyllo, leaving 2-inch border along 1 long
side and 1-inch border at each short end. Starting at other long
side, carefully roll up jelly roll-style, folding in edges while
rolling. Place, seam side down, on greased baking sheet. Brush with
butter.

Bake in 400F 200C oven for 18-20 minutes or until crisp and golden.
Let stand for 5 minutes. Sprinkle with remaining thyme. Slice
diagonally with serrated knife.

Source: Canadian Living magazine, Apr 95 Presented in article by
Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test
Kitchen

[-=PAM=-] PA_Meadows@msn.com
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