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Mushroom Sausage Strudel
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Recipe Information
Description:
Savory appetizer or brunch dish

Source:
Safeway Markets - M. S. Gray

Serves/Makes:8 or more

Ingredients
  • 1 lb (.5 kg). ground hot (or regular) sausage
  • 1-1/2 lbs (.7 kg). mushrooms, chopped
  • 1 tsp (5 ml) dried thyme
  • 2 tbsp (30 ml) dijon-style mustard
  • 1/2 cup (125 ml) sour cream
  • 8 sheets phyllo dough, thawed
  • 1/4 lb (.1 kg). melted butter or margarine or oil
Preparation
  • In a medium skillet, preferably non-stick, saute sausage over moderate heat, breaking up with a fork until cooked through and crumbled.
  • Add mushrooms and thyme and saute over high heat until all liquid has evaporated and mushrooms begin to brown.
  • Cool and stir in mustard and sour cream.
  • Remove 4 sheets of phyllo and place on sheet of wax paper.
  • Brush each with butter or oil and place into one stack.
  • Spoon half the filling in a log along one end of phyllo, leaving a 2 inch border.
  • Fold phyllo over filling, tuck in ends and roll up.
  • Brush top with butter or oil.
  • Repeat with 4 more sheets of phyllo and remaining filling.
  • If not baking immediately, wrap in foil. (Strudels may be refrigerated overnight or frozen up to 2 weeks. Thaw in refrigerator or at room temperature.)
  • Place rack in upper third of oven and preheat oven to 350 degrees (175 C.).
  • Place strudels seam side down on greased baking sheet at least 2 inches apart.
  • Slice into 1 1/2 inch pieces, cutting only halfway to the bottom.
  • Bake for 25 to 30 minutes or until golden.
  • Before serving, cut through the slices.
Comments
Tips for using phyllo dough:

Thaw unopened package in refrigerator overnight or at room temperature for 5 hours.

Bring closed package to room temperature before using.

Remove sheets of phyllo as needed and place on sheet of wax paper.

Keep remaining phyllo covered so it does not dry out.

Brush each sheet of phyllo with melted butter, margarine, olive oil or spray with a non-stick cooking spray.

Work quickly because phyllo dries out until it is coated with butter or oil.

Store unused phyllo dough by wrapping it tightly in plastic wrap and place in refrigerator up to 1 week or in freezer for up to 3 months.

Easy layering method:

Remove the total number of phyllo sheets needed for recipe and arrange in a single stack.

Cover the top with a sheet of wax paper.

Fold the stack lightly in half, like a book (don't crease).

Unfold the top half-sheet, and working quickly, brush it with butter, oil, or spray.

Fold back the next half sheet and brush or spray.

Continue until the one side is completely coated. DO NOT BRUSH THE TOP.

Flip over the stack and begin brushing the top half-sheet as before.

When the under sheets are all coated, THEN brush the top layer.

You are now ready to apply the filling. Make sure the filling is cool and not excessively moist.

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