- 1 1/4 lbs. finely minced Baby Shiitake mushrooms
- 2 tbsp. finely chopped shallots
- 1 tsp. salt
- 1/4 tsp. black pepper
- 3-4 tsp. curry powder
- 1 tbsp. sherry
- 4 tbsp. butter or margarine
- 1 cup sour cream
- 2 tbsp. bread crumbs
Saute mushrooms, shallots, salt, pepper, curry powder and sherry in butter until liquid evaporates, about 15 minutes. Set aside to cool. Add sour cream and 2 tablespoons of bread crumbs.
- 1 (1 lb.) package of phyllo dough
- 1/2 cup butter, melted
- 3/4 cup bread crumbs
Preheat oven to 375 degrees. Spread out a cool damp cloth to work on. Unwrap dough carefully. Keep dough covered with damp cloth to keep moist. Lay out one layer of dough on towel. Brush with some melted butter and sprinkle with some bread crumbs. Repeat to make 4 layers total. Spoon half mushroom mixture about 2-3 inches wide at the short side of the dough. Turn long sides of the dough in about 1-inch. Roll up jelly-roll fashion, starting at the short side. Repeat with the remaining dough and filling to make two strudels. Place seam-side down on greased cookie sheets. Bake 25-30 minutes.