Wild Mushroom Strudel


 * 8-12 Sheets filo dough
 * 1 C. Sliced Portobello Mushrooms
 * 1 C. Sliced Crimini Mushrooms
 * 1 C. Sliced Shitake Mushrooms
 * 2 Lg. Shallots, Minced
 * 1 C. sherry
 * 1/2 C. brandy
 * 4 Tbsp. Chopped parsley

Tabasco, Worcestershire, And soy sauce
 * 3 Oz. cream cheese
 * 1 C. Cream
 * 9 Tbsp. butter
 * 4 Tbsp. flour

Melt 3 Tablespoons butter in a Saucepan And Add TheFlour. Cook Briefly And Add The Cream. Simmer on LowHeat to Make a Very Thick Sauce. in Another Saucepan,Melt 2 More Tablespoons butter And Saut? The Shallots.Cook Until Light Brown, And Add The Mushrooms. StirWell And Cook 3 to 5 Minutes. Add The sherry, brandy,And Some Dashes (3-6) of Tabasco, (1-3)

Worcestershire, (3-6) Soy Sauces. Stir in 3

Tablespoons Chopped parsley And Cook Until Reduced ByHalf. Stir in The Cream Sauce And Cool.

Melt The Remaining butter. Lay Out a Sheet of filo AndBrush it Quickly With butter. Fold in Half (from LeftTo Right) And butter Again. Lay a 1 1/2 Tablespoon

Bead of cream cheese on Middle Bottom of Dough, Then 3Times as Much Mushroom Stuffing. Roll 1 Turn, Fold TheEnds (sides) In, And Paint With butter. Roll up TheRest of The Way, And Fold The Corners in at The LastTurn. (1 Down, 7 to 11 to Go!) Repeat With RemainingSheets.

Place All The Rolls on a Baking Sheet And Bake in aPreheated 425 Degree Oven For 5 to 8 Minutes. ServeWarm, With sour cream or Any Sauce. (or Combine 4 Oz.brandy, 2 Oz. port wine, And 2 Tablespoons Chopped

Shallots in a Saucepan. Bring to a Boil And Reduce By
 * 2/3's. Stir in 8 Tablespoons unsalted butter, 1

Tablespoon at a Time. Keep Warm Over Low Heat AndServe Over The Strudel.) Makes 8-12 Rolls.

contributed by

 * World Recipes Y-Group