Mushroom And Caramelized-shallot Strudel (germany)

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 teaspoon olive oil
• 1 1/2 cups shallots, sliced (about 8 ounces)
• 1/8 teaspoon sugar
• 1 tablespoon water
• 4 (8 ounce) packages mixed mushrooms, sliced
• 2 tablespoons madeira wine (or dry marsala)
• 2/3 cup low-fat sour cream
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon fresh thyme, minced (or 1/4 teaspoon dried thyme)
• 1/4 teaspoon black pepper
• 8 sheets phyllo dough, thawed
• cooking spray
• 1/3 cup dry breadcrumbs, divided
• 1 tablespoon butter, melted

Recipe

• 1 preheat oven to 400°.
• 2 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.
• 3 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.
• 4 spoon 1 3/4 cups mushroom mixture along 1 long edge of phyllo, leaving a 1-inch border.
• 5 starting at the long edge with the 1-inch border, roll up jelly roll fashion.
• 6 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.
• 7 bake strudels at 400° for 20 minutes. let stand for 5 minutes. cut each strudel into 4 slices.