Mushroom and sour cream phyllo strudel

Fairlady
8 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (10)

45.00 ml butter
15.00 ml fresh chillies — 573
2.00 onion — finely chopped
500.00 g mushrooms — finely chopped
125.00 ml sour cream
30.00 ml fresh dill — chopped
15.00 ml soy sauce
salt and freshly ground black pepper — to taste
4.00 sheets phyllo pastry
60.00 ml butter — unsalted, melted
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Method:

Heat butter and olive oil in a large frying pan. Sauté onions and mushrooms until liquid evaporates completely.
Leave until cool. Stir in sour cream, dill, soy sauce and salt and pepper to taste. Mixture should have a good, strong flavour.
Brush a sheet of phyllo pastry with melted butter and place another sheet on top. Brush with butter.
Spread half the mushroom mixture along the long edge of buttered phyllo sheets. Leave a gap and fold over a little pastry at each end to contain filling, then roll up like a Swiss roll, but not too tightly. Repeat with remaining sheets and filling to make second roll.
Place on a greased baking sheet, seam sides down, brush with a little more butter and bake at 180 ºC for 35 to 40 minutes, or until crisp and golden.
Cool for a few minutes, cut diagonally into slices and serve.



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