Mushroom Strudel
- 12 sheets phyllo pastry, thawed if frozen
- 4 tablespoons unsalted butter, melted
- 1 large egg, beaten
- 1 pound fresh mushrooms, preferably a mix of wild and cultivated, trimmed
- 1 medium onion, minced
- Lots of freshly grated nutmeg
- 1 tablespoon dry sherry
- 1 tablespoon all-purpose flour
- Leaves from 1 sprig fresh marjoram
- 4 tablespoons freshly grated Parmigiano-Reggiano
- Salt and freshly ground black pepper to taste
- This recipe is vegetarian
- Produce
- 1 sprig fresh marjoram, Leaves from fresh (1)
- Mushrooms, fresh (1 pound)
- Onion, medium (1)
- Cooking & Baking
- All-purpose flour (1 tablespoon)
- Nutmeg (1 Lots of)
- Salt and freshly ground black pepper (1)
- Bread & Baked Goods
- Phyllo pastry (12 sheets)
- Dairy
- Butter, unsalted (4 tablespoons)
- Parmigiano-reggiano (4 tablespoons)
- Refrigerated
- Egg, large (1)
- Beer, Wine & Liquor
- Sherry, dry (1 tablespoon)
Preparation
Read recipe preparation on leitesculinaria.com
Social Stats
46.4Rating
1-100
1-100
8Tweets
20Facebook
Likes
Likes
0StumbleUpon
Views
Views
90PinterestPins
Recipe Stats
Published October 12, 2012 (4 months ago).
45 people saved this recipe.
