Athens Foods | » Wild Mushroom, Greens and Hazelnut Hash Strudel

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons butter
• 2 shallots, finely chopped
• 1 cup crimini (baby portobello) mushrooms, cleaned and sliced
• 1 cup shiitake mushrooms, cleaned and sliced with stem removed
• 2 cups kale with stems removed, chopped
• Salt and pepper to taste
• 10 sheets Athens® Phyllo Dough (9″x14″), thawed
• 1/2 cup hazelnut or filbert nuts, ground