Title: Mushroom Strudel
Categories: Appetizer Cheese
Yield: 16 Servings
| 3 | tb | Butter |
| 1 | lg | Onion, Chopped |
| 1/3 | c | Diced Sweet Red Pepper |
| 2 | | Cloves Garlic Minced |
| 7 | c | Sliced Mushrooms |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | ts | Thyme |
| 2 | ts | Lemon Juice |
| 1/2 | c | Diced Black Forest Ham |
| 1/2 | c | Shredded Mozzarella Cheese |
| 1/4 | c | Minced Fresh Parsley |
| 2 | tb | Fine Bread Crumbs |
| 8 | | Sheets Phyllo Pastry |
| 1/3 | c | Melted Clarified Butter |
| 2 | ts | Dijon Mustard |
| 1/4 | c | Grated Parmesan Cheese |
In large frying pan, melt 3 tablespoons butter over medium heat. Cook
onion, red pepper and garlic until softened, about 5 minutes. Add
mushrooms; increase heat to medium high and cook, stirring often, until
mushrooms are tender and all moisture has evaporated. Season with salt,
pepper, thyme and lemon juice. Remove from heat; stir in ham, mozzarella
cheese, parsley and breadcrumbs. Taste and adjust seasoning. Let cool.
Divide mushroom filling in two portions. Brush 4 sheets of phyllo pastry
lightly with melted butter; stack neatly one on top of the other. About 1
inch from one long edge of phyllo pastry, spread half of mustard in a 2
inch wide strip, leaving a 1 inch border on both sides. Over mustard,
spread half of the mushroom filling. Dust filling and phyllo pastry with
half the parmesan cheese. Turn up bottom edge of pastry over mushroom
filling; turn both side edges in the brush this exposed phyllo pastry on
bottom and edges with butter. Roll up, jelly roll fashion, loosely but
compactly. Place, seam down, on baking sheet. Repeat with remaining
phyllo pastry, butter, filling and parmesan cheese. Brush top with butter;
with sharp knife cut 8 slits on diagonal, on top of each roll, through top
2 layers of phyllo pastry. Bake at 375 degrees F over for about 25 minutes
or until pastry is golden and crisp. Let cool for about 5 minutes before
slicing.