Mushroom Struedel

This is a fun, tasty (if somewhat time consuming) recipe adapted from Smitten Kitchen.  We’ve made this in both forms — the larger struedel and in the mini triangles.  It takes a lot more time (and more phyllo) to create the triangular struedels.  They would be great finger food for a party, but for dinner for us, we’ll probably stick with the big struedel.  This time, we used mushrooms from our CSA (oyster maybe?) and baby bellas for the filling.  The parmesan flavor is really subtle, so next time, we plan to try using boursin or another soft cheese for a stronger flavor. 

Mushroom Struedel

3 T butter
1 medium onion, minced
1 lb mushrooms, chopped (a mixture is best)
1/4 tsp ground nutmeg
1 T chicken broth or white wine
1 T flour
1/4 tsp dried thyme
salt and pepper, to taste 
12-8 sheets phyllo dough
1/4-1/2 c butter, melted
freshly grated parmesan
1 egg, beaten

1) Preheat oven to 400 degrees.
2) Melt 3 T butter in a large pan; saute onions until soft.
3) Add mushrooms and nutmeg; saute 5-7 mins until liquid releases and partially evaporates.
4) Add the chicken broth, flour, thyme, salt and pepper (if using wine, cook for 2-3 mins before adding flour, etc).
5) Set aside; let cool.

To make struedel:
6) Lay one sheet of phyllo flat on counter; brush with butter.
7) Top with another sheet of phyllo; brush with butter; top with third sheet of phyllo.
8) Spread 1/4 of mushroom mixture in center of dough; top with 1 T of parmesan.
9) Brush edges of dough with egg; fold into thirds, tucking in the ends forming a neat parcel.
10) Brush both sides with egg; place seam-side down on greased baking sheet.
11) Repeat 3 more times for a total of 4 struedel; bake for 15 minutes.

To make triangular mini-struedel:
6) Lay one sheet of phyllo on counter; brush one half of dough (lengthwise) with butter.
7) Fold in half; brush one half of dough (lengthwise) with butter.
8) Fold in half again to form a thin strip 1/4 of the original width.
9) Place a scant T of filling and 1 tsp of parmesan near end of strip; fold corner of dough over filling to opposite edge.
10) Continue folding as if you were folding a flag.
11) Place seam-side down on greased baking sheet; brush with egg and sprinkle with parmesan.
12) Bake for 15 minutes.

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