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Source: America's Favorite Food Associations

Mushroom Strudel
Mushroom strudel with sausage, garic, shallots, and more to give you a mouth watering treat.
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Serves: 6
Prep Time: 20 minutes
Cook Time: 5-10 minutes
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3 pounds white button mushrooms, fresh
1/2 pound shiitake mushrooms
1 pound smoked sausage
2 tablespoons garlic, minced
4 tablespoons shallots, minced
2 tablespoons Creole seasoning
3 each green onions, thinly sliced
6 each Filo Leaves
3 ounces olive oil

Remove skin from sausage. Chop coarse; render fat. Reserve meat. In same pan, saute mushrooms, garlic, shallots. Season; fold in onions and basil. Set aside to cool with reserved sausage. Preheat oven to 425 degrees. To assemble strudle: Lay out 2 filo leaves; brush lightly with oil. Cover with 2 additional filo leaves; brush lightly with oil. cover with remaining leaves. Spread mushroom mixture evenly over filo; roll up carefully lengthwise, sealing with oil. Place on parchment lined sheet; bake for 12-16 minutes or until golden brown. Allow to rest 2 or 3 minutes before slicing into 1" slices. Serve 2 slices per person on a pool of pureed Creole Sauce. To prepare Creole Sauce: rough cut 1 small onion, 2 stalks celery, 1 green pepper, 1 bunch parsley, 2 tbsp. shallots. Saute in 2 tbsp. olive oil with 2 tsp. minced garlic until onions are transparent. Deglaze with 1 tbsp. white wine. Add 4 chopped plum tomatoes. Cook for 5-10 minutes. Season with 1 tbsp. creole seasoning, Tabasco and Worcestershire sauce, salt and pepper to taste. Puree in food processor. Strain back into pan; re-season; mount with 1 tbsp. butter. Fold in 2 finely chopped green onions.

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