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MUSHROOM AND CARMELIZED-SHALLOT STRUDEL

1 t. olive oil
1 1/2 c. sliced shallots (about 8 ounces)
1/8 t. sugar
1 T. water
4 8-oz. packages presliced mushrooms
2 T. dry marsala or madeira wine
2/3 c lowfat sour cream
1/4 c chopped fresh parsley
1/2 t minced fresh or 1/4 t. dried thyme
1/4 t freshly ground black pepper
8 sheets frozen phylo dough, thawed
cooking spray
1/3 c. dry breadcrumbs, divided
1 T butter, melted

Preheat oven to 400 degrees.

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 of breadcrumbs. Repeat
the layers with 3 phyllo sheets, cooking spray and breadcrumbs,
ending with the phyllo. Spoon about 1-3/4 c. mushroom mixture
along 1 long edge of the 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.
Bake strudels at 400 for 20 minutes. Let stand for 5 minutes.
Cut each strudel into 4 slices. Yield 2 strudels, 8 servings
(servings size one slice).

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