thanksgiving veg entree - mushroom strudel

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Mushroom and Caramelized Shallot Strudel

 

Recipe By :Jeanne Lemlin

Serving Size : 8 Preparation Time :0:00

Categories : Side Dishes Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon olive oil

1 1/2 cups sliced shallots -- (about 8 ounces)

1/8 teaspoon sugar

1 tablespoon water

4 8-ounce packages presliced mushrooms

2 tablespoons dry marsala or madeira

2/3 cup low-fat sour cream

1/4 cup chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon minced fresh thyme

or 1/4 teaspoon dried thyme

1/4 teaspoon freshly ground black pepper

8 sheets frozen phyllo dough -- thawed

cooking spray

1/3 cup dry breadcrumbs -- divided

1 tablespoon butter -- melted

 

Preheat oven to 400F.

 

Heat olive oil in a large skillet over medium heat. Add shallots and sugar; cook

for 2 minutes, stirring constantly. Sprinkle with water; cover, reduce heat to

medium-low, and cook for 10 minutes, stirring occasionally until shallots are

soft. Add mushrooms; cook, uncovered, over medium-high heat 20 minutes or until

liquid evaporates, stirring frequently. Add Marsala; cook 1 minute. Remove from

heat, and cool. Stir in sour cream, parsley, salt, thyme, and pepper.

 

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining

dough to keep from drying), and lightly coat with cooking spray. Sprinkle with

about 2 teaspoons breadcrumbs. Repeat the layers with 3 phyllo sheets, cooking

spray, and breadcrumbs, ending with the phyllo. Spoon 1 3/4 cups mushroom

mixture along 1 long edge of phyllo, leaving a 1-inch border. Starting at the

long edge with the 1-inch border, roll up jelly roll fashion. Place strudel,

seam side down, on a baking sheet coated with cooking spray. Tuck ends under.

Repeat the procedure with the remaining phyllo sheets, cooking spray,

breadcrumbs, and mushroom mixture. Brush strudels with butter. Bake strudels at

400° for 20 minutes. Let stand for 5 minutes. Cut each strudel into 4 slices.

 

Yield: 2 strudels, 8 servings (serving size: 1 slice).

 

CALORIES 176 (28% from fat); FAT 5.5g (sat 2.7g, mono 1.6g, poly 0.5g); PROTEIN

7.4g; CARBOHYDRATE 24.9g; FIBER 2.1g; CHOLESTEROL 11mg; IRON 2.6mg; SODIUM

314mg; CALCIUM 60mg

 

PHOTO

http://cookinglight.timeinc.net/cooking/recipefinder.dyn?action=displayRecipe & re\

cipe_id=357646 & package_id=358507

 

Description:

" This recipe makes two strudels; for an eye-catching centerpiece, place them,

on a large platter, and surround them with fresh thyme sprigs. "

Source:

" Cooking Light Magazine, November 2001 "

Copyright:

" ©2001 Southern Progress Corp. "

Yield:

" 2 strudels "

Ratings : Points 0-10 4

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 61 Calories; 3g Fat (48.6% calories from

fat); 2g Protein; 6g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 211mg

Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : vegetarian entree for thanksgiving: serve with a lentil salad; brussels

sprouts, mashed potatoes and cranberry sauce.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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