Mushroom Strudel

This Mushroom Strudel was promising ... but it ended up being pretty gross.  I wish it had turned out better! It just tasted like crunchy chlorine and lemon. Yuck!

I dry cooked mushrooms on the stove.

After the mushrooms had cooked, I mixed everything up: mushrooms, cream cheese, sour cream, dill, salt and pepper, breadcrumbs, and lemon juice.  Something tells me these would have been great without the pesky lemon juice! Oh well. You win some, you lose some with a project like this.

So, unless anyone knows where I can get some grape leaves in Seattle, this is my last entree in the New Moosewood Cookbook! I still have the recipe for Stuffed Grape Leaves to do, but I am considering not doing it for two reasons: 1. I don't know where to buy grape leaves and 2. The filling is Greek Pilaf, which I have already made.  I'm on the fence!

Broccoli Strudel

I don't go cuckoo bananas crazy for strudels, but I thought this Broccoli Strudel was pretty great. The filling was well seasoned and hearty. Cutting the broccoli into tiny pieces was key and helped make the dish very tender.  I made a half recipe, as the original makes two rolls.

The filling was a mixture of onion, garlic, finely chopped broccoli, breadcrumbs, and cheddar.  I wrapped everything in a few layers of filo dough and baked it on a cookie sheet. It was late and I wasn't feeling particularly precise, so my roll ended up looking more like a giant, browned raisin, than a tidy strudel.

Apple Strudel

Apple Strudel was a delicate and complex process.  I have skipped over this recipe for a while, but because it contains such perfect autumn ingredients, I decided that today I would finally do it.

First, I layered sheets of filo dough brushed with melted butter.

Then I filled the dough with the good stuff: apples, lemon zest, cinnamon, raisins, sugar, lemon juice, and a pinch of salt. 

This recipe made three rolls of strudel. I baked one off today and saved the other two for this weekend.  This one has cheddar cheese in it!  After placing the filling, I folded up the sides of the filo dough.

Then I rolled the whole thing up and brushed it with melted butter!

The strudel baked and baked, and started getting brown pretty quick. 

 

Next time I will cook it at a lower temperature for a little longer, as the outside was really done, but the apples were not completely soft.