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Mushroom Strudel
http://smittenkitchen.com/blog/2008/05/mushroom-streudels/
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Photo © Deb Perelman
Ingredients
categorized
original
12 to 18 sheets phyllo pastry (12 to make four large strudel, 18 to make smaller triangles)
1 egg, beaten (for large strudel; I did not see the need to seal the small ones)
1 pound mixed, fresh, wild and cultivated mushrooms
1 medium onion, minced
3 tablespoons butter
Freshly grated nutmeg (optional, we skipped it)
1 tablespoon dry sherry
1 tablespoon all-purpose flour
Leaves from 1 sprig marjoram or thyme
4 to 6 tablespoons freshly grated Parmesan, plus extra for sprinkling, if you wish (the latter amount for the minis)
Salt and pepper to taste
Ingredients
categorized
original
This recipe is
vegetarian
Produce
1 sprig marjoram or thyme, Leaves from
(
1
)
Onion, medium
(
1
)
Wild and cultivated mushrooms, mixed fresh
(
1
pound
)
Cooking & Baking
All-purpose flour
(
1
tablespoon
)
Nutmeg
(
1
)
Salt and pepper
(
1
)
Bread & Baked Goods
Phyllo pastry
(
12
sheets
)
Dairy
Butter
(
3
tablespoons
)
Parmesan
(
4
tablespoons
)
Refrigerated
Egg
(
1
)
Beer, Wine & Liquor
Sherry, dry
(
1
tablespoon
)
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
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Social Stats
55.5
Rating
1-100
5
Tweets
64
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Shares
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Views
416
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Recipe Stats
Published May 19, 2008 (4 years ago).
17 people saved this recipe.
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