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Name: Forest Mushroom Strudel
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 ts Chervil; chopped; 1 ts Chives; chopped; 2 tb Shallots; minced; 3 Sheets phyllo dough; 3 tb Dry white wine; 1 ts Parsley chopped; 1/4 c Goat or cream cheese; Unsalted butter; melted; 8 oz Assorted mushrooms; chopped; 1 Garlic minced; 2 tb Unsalted butter

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INGREDIENTS

1 ts Chervil; chopped
1 ts Chives; chopped
2 tb Shallots; minced
3 Sheets phyllo dough
3 tb Dry white wine
1 ts Parsley ; chopped
1/4 c Goat or cream cheese
Unsalted butter; melted
8 oz Assorted mushrooms; chopped
1 Garlic ; minced
2 tb Unsalted butter

Servings

INSTRUCTIONS

In medium sauce pan, melt 2 tablespoons of butter and cook shallots and garlic until translucent. Add mushrooms and white wine and continue to cook 8 to 10 minutes until mushrooms are cooked through. Remove from heat and allow mixture to cool.Preheat oven to 400 degrees. When mixture has cooled, add cheese and herbs and mix well to form a paste. Lay out 1 phyllo sheet and brush withsome of the warm melted butter. Top with the second and third sheets, brushing each time with butter. Form the mushroom mixture into a cylinder at one end of the buttered sheets and roll up. Make small diamond cuts in top without cutting through dough. Place on baking sheet and bake until golden brown (15 to 20 minutes). Cool slightly and slice. Serve warm. NOTES : I hate using phyllo dough and have tried this recipe with puff pastry with excellent results. I also have never been able to find chevril so I just omit it. Recipe by: Cooking Secrets of the CIA Posted to MC-Recipe Digest V1 #855 by Dan Taylor on Oct 21, 1997

NOTES

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Forest Mushroom Strudel

1 ts Chervil; chopped
1 ts Chives; chopped
2 tb Shallots; minced
3 Sheets phyllo dough
3 tb Dry white wine
1 ts Parsley chopped
1/4 c Goat or cream cheese
 Unsalted butter; melted
8 oz Assorted mushrooms; chopped
1 Garlic minced
2 tb Unsalted butter

In medium sauce pan, melt 2 tablespoons of butter and cook shallots and  garlic until translucent. Add mushrooms and white wine and continue to cook  8 to 10 minutes until mushrooms are cooked through. Remove from heat and  allow mixture to cool.Preheat oven to 400 degrees.    When mixture has cooled, add cheese and herbs and mix well to form a paste.  Lay out 1 phyllo sheet and brush withsome of the warm melted butter. Top  with the second and third sheets, brushing each time with butter. Form the  mushroom mixture into a cylinder at one end of the buttered sheets and roll  up. Make small diamond cuts in top without cutting through dough. Place on  baking sheet and bake until golden brown (15 to 20 minutes). Cool slightly  and slice. Serve warm.    NOTES : I hate using phyllo dough and have tried this recipe with puff  pastry with excellent results. I also have never been able to find chevril  so I just omit it.  Recipe by: Cooking Secrets of the CIA    Posted to MC-Recipe Digest V1 #855 by Dan Taylor <dant69@idt.net> on Oct  21, 1997

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Nutrition

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Serving Size: 1 Serving (56g)
Recipe Makes: 8 Servings

Calories: 162
Calories from Fat: 156 (96%)

Amt Per Serving		% DV

	Total Fat 17.4g	23 %
	Saturated Fat 11g	55 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 0.7g
Cholesterol 45.8mg		14 %
Sodium 11.4mg		0 %
Potassium 19mg		0 %
Total Carbohydrate 1.5g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.5g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 162

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