Wild Mushroom Strudel
- Total Time
If you can’t find Cremini mushrooms, substitute an equal weight of portobello mushrooms, cut into chunks.
fresh mushroom(s)½ pound(s), white, stems removed
cremini mushroom(s)6 oz, stems removed
dried shiitake mushroom(s)3 ½ oz, stems removed
uncooked red onion(s)1 medium, chunked
fresh thyme1 tsp
dried coriander leaf½ tsp
table salt½ tsp
black pepper½ tsp, freshly-ground
fat free evaporated milk1 ½ cup(s)
white wine½ cup(s)
phyllo dough4 sheet(s), at room tempurature
- In a food processor, finely chop the mushrooms and onion. Heat a medium nonstick skillet over medium-high heat. Add the mushrooms and onion and cook, stirring frequently, until the onion is softened, about 5 minutes. Stir in the thyme, coriander, salt, and pepper, then add the evaporated milk and wine. Simmer until the liquid is absorbed, 12–15 minutes. Transfer to a bowl; refrigerate, covered, until thickened and chilled, at least 1 hour.
- Preheat oven to 375°F. Fit a baking sheet with a piece of parchment or wax paper. Put 1 sheet of the phyllo in the center and spray with nonstick spray. Layer the other 3 sheets on top, spraying between each. Spoon the mushroom filling onto a short end, leaving a 1/4-inch border. Lift the short edge alongside the filling over the mixture and roll up into a log. Turn the log one-quarter turn so that it lies lengthwise in the center of the baking sheet; lightly spray the top. Bake until golden brown, 25–30 minutes. Cut into 8 (11/2-inch) slices.