MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mushroom Strudel
 Categories: Pastry
      Yield: 6 Servings
 
     10    Filo; (strudel) leaves
    1/2 lb Butter

MMMMM--------------------------FILLING-------------------------------
      1 lb Mushrooms; chopped; (4 c
           -packed, raw)
      1 ts Salt
    1/2 ts Ground caraway or dill seed
      8 oz Cream cheese; (you can
           -substitute 1/2 pot or
           -cottage cheese)
    1/2 c  Sour cream
    1/2 c  Yogurt
      1 c  Fine bread crumbs
    1/4 c  Fresh parsley; chopped
      2    Scallions; minced; (include
           -as much of the greens as
           -possible)
      1    Lemon; juice of

MMMMM--------------------------TOPPING-------------------------------
      2 tb Poppy seeds
 
  Preparation time: 1 1/2 to 2 hours to prepare, including baking
  
  Filling:
  
  Steam the mushrooms and drain them, squeezing out as much excess
  liquid as possible. (Save the liquid for soup stock.) Cut the cream
  cheese into the hot mushrooms, tossing until the cheese melts. Add
  remaining filling ingredients. Mix well.
  
  To assemble:
  
  Melt the butter. Lay a leaf of filo flat on a wooden surface (or a
  formica counter) and brush with melted butter. Add another leaf and
  brush with more butter. Be generous with the butter. Continue to
  stack the leaves until you have a pile of five. Apply half of the
  filling across the width of the leaves, over a 3-4" space: and roll
  it up tightly. Brush the top with butter and sprinkle on 1 tb poppy
  seeds. Using a spatula, transfer to a buttered tray. Repeat this
  ritual to make a second roll. Slash each roll into thirds on the
  diagonal. Bake 25 minutes at 375°F. Serve hot.
  
  Recipe by Moosewood Cookbook
 
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