Mushroom Strudel

Mushroom Strudel

Yum! This was one of the items I made for Father’s Day – it was a success with the parents and in laws (all non-vegan)! This mushroom strudel did not last long!

Ingredients:

•  1½ c chopped shallots
• 1 t sugar (I used Splenda to accommodate some dietary restrictions)
• 2 T water
• 4 c sliced mushrooms (I used a mixture of cremini, button, and portabella)
• 3 T soy creamer
• 1/3 c minced fresh parsley
• 1 T minced fresh thyme
• salt & pepper
• olive oil
• 5 sheets frozen whole wheat phyllo dough, thawed
• melted Earth Balance (about ¼ cup)
• 1/3 c panko bread crumbs

Mushroom Strudel 1

Directions:

1. Cook shallots and sugar in a little olive oil for about 3 minutes over medium high heat, sprinkle with water, reduce heat to low and cook for 10-15 minutes, stirring occasionally until shallots are soft and lightly browned.
2. Add mushrooms, cook over medium high heat for about 20 minutes, stirring occasionally, until mushrooms have browned and softened.
3. Remove mixture from heat, and cool slightly.
4. Stir in creamer, parsley, thyme, salt and pepper.
5. Place 1 phyllo sheet on large cutting board (cover remaining dough to keep from drying out) and lightly brush with Earth Balance, sprinkle with a little panko.
6. Repeat layers, ending with phyllo.
7. Spoon mushroom mixture along long edge of phyllo, leaving a little border, then roll up jelly roll fashion.
8. Place strudel, seam side down on a baking sheet coated with Earth Balance.
9. Tuck ends under.
10. Brush strudel with remaining Earth Balance.
11. Bake strudel at 400 degrees for about 20-25 minutes, until lightly browned.
12. Let stand 5 minutes and then cut into slices.