Mushroom Roll Supreme
|Chopped parsley||4 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Butter||3⁄4 Cup (12 tbs) (1 1/2 Sticks)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Dried chives||4 Tablespoon (Fresh Or Frozen)|
|Dairy sour cream||1 Cup (16 tbs)|
|Sweet butter bread crumbs||1 Pound|
|Strudel dough/Filo dough||17 1⁄2 Ounce (1 Package - Available At Bakery)|
Chop parsley; reserve.
Saute finely chopped mushrooms, cloves of garlic (mashed) in 1 1/2 sticks of butter in large skillet for 3 minutes. (Mushrooms can be chopped in food processor, being careful not to puree them.)
Add sherry, continue cooking, stirring constantly, until liquid has evaporated.
Add salt and pepper, parsley and chopped chives.
Remove from heat; add sour cream.
Cover skillet; reserve.
Melt 1 lb.butter in a small saucepan.
Heat oven to 375 degrees.
Lay a dampened towel on the table.
Remove plastic envelopes of strudel leaves; working quickly put 1 leaf on towel.
Liberally spread with melted butter; repeat with second and third sheet, buttering last sheet.
Sprinkle with 3 or 4 tbs.dry bread crumbs.
Repeat above twice more as the sheets are very thin.
Leaving 2" margins on sides, pile one quarter of mushroom mixture along bottom edge.
Fold in margins.
Holding the lower corners of towel taut, flip roll over and over until you are almost at end.
Paint edge with butter; seal and complete rolling.
Lift strudel roll onto buttered rimmed baking pan.
Cover loosely with waxed paper while making remaining bars.
Remove waxed paper.
Bake at 375 degrees for 20 min.or until golden; serve warm.