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Mushroom and sour cream phyllo strudel

Ingredients 10
Servings 8


  • 45
  • 15
    olive oil
  • 2
    onions, finely chopped
  • 500
    white mushrooms, cleaned and finely chopped
  • 125
    sour cream
  • 30
    chopped fresh dill
  • 15
    good-quality soy sauce (optional)
  • salt and milled black pepper to taste
  • 4
    phyllo pastry
  • 60
    melted, unsalted butter


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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