Mushroom and Caramelized-Shallot Strudel

Mushroom and Caramelized-Shallot Strudel
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon olive oil
  • Cooking spray
  • 8 sheets frozen phyllo dough, thawed
  • 2/3 cup low-fat sour cream
  • ½ teaspoon salt
  • 1 tablespoon butter, melted
  • ½ teaspoon salt
  • + 23 more ingredients
    • 2 tablespoons dry Marsala or Madeira
    • ¼ cup chopped fresh parsley
    • 2/3 cup low-fat sour cream
    • 4 (8-ounce) packages presliced mushrooms
    • 1 tablespoon water
    • ½ teaspoon minced fresh or 1/4 teaspoon dried thyme
    • 1 ½ cups sliced shallots (about 8 ounces)
    • 1 teaspoon olive oil
    • 1 tablespoon water
    • 4 (8-ounce) packages presliced mushrooms
    • 1/8 teaspoon sugar
    • 2 tablespoons dry Marsala or Madeira
    • ¼ teaspoon freshly ground black pepper
    • 1/3 cup dry breadcrumbs, divided
    • ¼ cup chopped fresh parsley
    • 1 ½ cups sliced shallots (about 8 ounces)
    • Cooking spray
    • 1/3 cup dry breadcrumbs, divided
    • 1/8 teaspoon sugar
    • 1 tablespoon butter, melted
    • 8 sheets frozen phyllo dough, thawed
    • ½ teaspoon minced fresh or 1/4 teaspoon dried thyme
    • ¼ teaspoon freshly ground black pepper

Preheat oven to 400°. 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,...

View full recipe at My Recipes

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