This recipe makes two strudels; for an eye-catching centerpiece, place them on a large platter, and surround them with fresh thyme sprigs.
1 teaspoon olive oil
1 1/2 cups sliced shallots (about 8 ounces)
1/8 teaspoon sugar
1 tablespoon water
4 (8-ounce) packages presliced mushrooms
2 tablespoons dry Marsala or Madeira
2/3 cup low-fat sour cream
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon minced fresh or 1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
8 sheets frozen phyllo dough, thawed
1/3 cup dry breadcrumbs, divided
1 tablespoon butter, melted
How to Make It
Preheat oven to 400°.
Heat olive oil in a large skillet over medium heat. Add shallots and sugar; cook for 2 minutes, stirring constantly. Sprinkle with water; cover, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally until shallots are soft. Add mushrooms; cook, uncovered, over medium-high heat 20 minutes or until liquid evaporates, stirring frequently. Add Marsala; cook 1 minute. Remove from heat, and cool. Stir in sour cream, parsley, salt, thyme, and pepper.
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying), and lightly coat with cooking spray. Sprinkle with about 2 teaspoons breadcrumbs. Repeat the layers with 3 phyllo sheets, cooking spray, and breadcrumbs, ending with the phyllo. Spoon 1 3/4 cups mushroom mixture along 1 long edge of phyllo, leaving a 1-inch border. Starting at the long edge with the 1-inch border, roll up jelly roll fashion. Place strudel, seam side down, on a baking sheet coated with cooking spray. Tuck ends under. Repeat the procedure with the remaining phyllo sheets, cooking spray, breadcrumbs, and mushroom mixture. Brush strudels with butter. Bake strudels at 400° for 20 minutes. Let stand for 5 minutes. Cut each strudel into 4 slices.
I disagree with other raters who said this recipe is not worth it. The mushrooms take quite a while to simmer, but the resulting rich, earthy filling is so worth it - great flavors of mushroom, Marsala, and thyme, although the latter could be stronger. The phyllo was great aside from the top layer, which got a little crackly and stiff in the oven, but the interior layers and breadcrumbs added great texture to each bite. I served immediately, so did not have any issues with this becoming soggy. Served with sweet potatoes, sauteed apples, and biscuits.
I added shredded white chicken and a block of thawed frozen spinach to make it a complete meal. Everyone loved it and I will definitely make again. No problems working with the phyllo--other than I have a lot left!
I made this for Thanksgiving, and while the mushroom shallot mixture tasted great, I would not waste the time or money on rolling it up in phyllo dough again. I made the mistake of transporting it, loosely covered, to my destination and it got soggy & fell apart. Rolling it up was a complete pain and I could later taste cooking spray on the phyllo - yuck. I tried to salvage by removing the mushroom mixture from the phyllo and just serving that as a side, but most of it ended up in the garbage. Sad, because it took an hour to slice mushrooms & the little shallots I had. I think this mixture on it's own would be great as a meal served over mashed potatoes or rice - and a lot easier!
This was a complete waste. Very expensive ingredients (unless you happen to have these things on hand) and a lot of effort for an absolutely awful tasting result. I think there might be something wrong with the recipe - 1 Tbsp olive oil seemed woefully too little and 1 Tbsp water also seemed not enough for 32 oz of mushrooms. Made at Christmas for my vegetarian daughter - she would not eat it. Little to no flavor, way too much effort, and a resounding flop.
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