Subject: Mushroom Strudel
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 21 2000 - 13:12:58 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's a true one from reader "HPPearlman":
My seven year old granddaughter told me about a delicious new dinner
that her mommy made for her the other night. She was so excited about
the taste treat. When I asked her what her mommy had made, she beamed
her toothless smile at me and said, "Chicken Allen King."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Readers who have been with me for a while know that I like to mix the
cooking of several countries or regions when assembling a week's worth
of recipes. This week we have a low-fat variation on the international
theme, so I call it "A Low-Fat Trip Around the World."
Many of us think of the strudel as a dessert item, usually filled with
apples, nuts, and raisins. Here is a savory version that will impress
your guests.
Mushroom Strudel
Vegetable oil spray
8 oz (250 g) mushrooms, sliced
1 small onion, chopped
2 - 3 cloves garlic, finely minced
2 oz (60 g) low-fat cream cheese
1 Tbs (15 ml) chopped fresh chives
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
6 sheets frozen phyllo dough, thawed
Lightly spray a large skillet with the vegetable oil spray and saute
the mushrooms, onion, and garlic over high heat for about 10 minutes,
until the liquid has evaporated. Stir in the cream cheese, chives,
salt, pepper, and nutmeg. Lay the phyllo dough on a clean dishtowel
and spread the mushroom mixture about 1 inch (2 cm) away from the
short edge of the dough. Fold the sides over about 1/2 inch (1 cm)
and use the towel to help you roll it up like a jelly-roll. Place on
a lightly greased baking sheet and spray lightly with the vegetable
oil spray. Bake in a preheated 375F (190C) oven for 30 to 35 minutes,
until the phyllo is golden brown. Allow to cool for 5 minutes before
cutting individual portions. Serves 6 to 8.
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