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!
- 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
- 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.
- Add mushrooms, cook over medium high heat for about 20 minutes, stirring occasionally, until mushrooms have browned and softened.
- Remove mixture from heat, and cool slightly.
- Stir in creamer, parsley, thyme, salt and pepper.
- 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.
- Repeat layers, ending with phyllo.
- Spoon mushroom mixture along long edge of phyllo, leaving a little border, then roll up jelly roll fashion.
- Place strudel, seam side down on a baking sheet coated with Earth Balance.
- Tuck ends under.
- Brush strudel with remaining Earth Balance.
- Bake strudel at 400 degrees for about 20-25 minutes, until lightly browned.
- Let stand 5 minutes and then cut into slices.