Mushroom and Leek Strudel
Source of Recipe
ww recipes
List of Ingredients
1 Tbs (15 ml) plus about 1/4 cup (60 ml) olive oil
1 medium onion, chopped
3 cloves garlic, finely chopped
2 lb (900 g) leeks, white part only, cleaned and sliced
1 lb (450 g) shiitake or Portobello mushrooms, sliced
1/2 cup (125 ml) white wine, vegetable stock, or water
1/2 tsp (2 ml) fennel seeds, crushed
1/2 tsp (2 ml) anise seeds, crushed
1/4 tsp (1 ml) caraway seeds, crushed
Salt and freshly ground pepper to taste
4 sheets frozen phyllo dough, thawed
Recipe
Heat 1 tablespoon (15 ml) olive oil in a large pot over moderate heat.
Saute the onions and garlic until tender but not brown, about 5
minutes. Add the leeks, mushrooms, liquid, seeds, salt, and pepper to
the pot and bring to a boil. Reduce the heat and simmer covered for
15 minutes. Remove from the heat and allow to cool to room
temperature.
Lay one sheet of phyllo dough on a clean dish towel and brush with
olive oil. Lay another sheet on top and brush with olive oil. Repeat
with remaining sheets. Spread the filling mixture along the long edge
of the pastry, about 3 inches (8 cm) from the edge. Fold the edge of
the pastry over the filling and roll it up, using the towel to help in
the rolling. Lay seam side down on a lightly oiled baking sheet and
brush the top with olive oil. Bake in a preheated 350F (180C) oven
about 30 minutes, until golden brown. Remove from oven and let stand
5 minutes before cutting. Serves 4 to 6.
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