Potato and Mushroom Strudel
Yield: 4 Servings
1 tb butter
1 onion, sliced
1 garlic clove, minced
1 c mushrooms, sliced
4 potatoes (=1 lb)
1 tb fresh thyme, chopped
2 tb water
1/4 c parmesan, freshly grated
1 green onion, chopped
4 phyllo pastry sheets
1/4 c butter, melted.
In large nonstick skillet, melt butter over medium heat; cook onion,
garlic and mushrooms, stirring occasionally, for 5 minutes or until
softened and liquid has evaporated.
Meanwhile, peel and cut potatoes into 1/4-inch dice to make about
2-1/3 cups. Add to pan along with 2 ts of the thyme; cook, stirring,
for 2 minutes.
Add water; cover and cook for 8-10 minutes or until potatoes are
tender and golden. Remove pan from heat. Stir in Parmesan cheese
and green onion. Season with salt and pepper to taste. Let cool.
Place 1 sheet of phyllo on work surface, keeping remaining phyllo
covered with damp tea towel. Brush sheet with some of the melted
butter. Layer remaining phyllo on top, brushing each sheet with
Spoon potato mixture over phyllo, leaving 2-inch border along 1
long side and 1-inch border at each short end. Starting at other
long side, carefully roll up jelly roll-style, folding in edges
while rolling. Place, seam side down, on greased baking sheet.
Brush with butter.
Bake in 400F 200C oven for 18-20 minutes or until crisp and golden.
Let stand for 5 minutes. Sprinkle with remaining thyme. Slice
diagonally with serrated knife.