Mushroom Streudels Recipe

Name: Mushroom Streudels Recipe
Ingredients: 12 to 18 sheets phyllo pastry (12 to make four large strudel, 18 to make smaller triangles); 1/4 to 1/2 cup butter, melted (1 / 4 cup to make large strudel, 1/2 cup to make smaller triangles; alternately, you could use olive oil for a different flavor profile); 1 egg, beaten (for large strudel; I did not see the need to seal the small ones); 1 pound mixed, fresh, wild and cultivated mushrooms (we used only creminis, and ended up with plenty of flavor. If you omit the stems, start with 1.5 pounds); 1 medium onion, minced; 3 tablespoons butter; Freshly grated nutmeg (optional, we skipped it); 1 tablespoon dry sherry; 1 tablespoon all-purpose flour; Leaves from 1 sprig marjoram or thyme; 4 to 6 tablespoons freshly grated Parmesan, plus extra for sprinkling, if you wish (the latter amount for the minis)

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Recipe, grocery list, and nutrition info for Mushroom Streudels. This Mushroom Streudels recipe contains pastry, butter, mushrooms, egg, onion and more.

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Ingredients

12 to 18 sheets phyllo pastry (12 to make four large strudel, 18 to make smaller triangles)
1/4 to 1/2 cup butter, melted (1 / 4 cup to make large strudel, 1/2 cup to make smaller triangles; alternately, you could use olive oil for a different flavor profile)
1 egg, beaten (for large strudel; I did not see the need to seal the small ones)
1 pound mixed, fresh, wild and cultivated mushrooms (we used only creminis, and ended up with plenty of flavor. If you omit the stems, start with 1.5 pounds)
1 medium onion, minced
3 tablespoons butter
Freshly grated nutmeg (optional, we skipped it)
1 tablespoon dry sherry
1 tablespoon all-purpose flour
Leaves from 1 sprig marjoram or thyme
4 to 6 tablespoons freshly grated Parmesan, plus extra for sprinkling, if you wish (the latter amount for the minis)