Recipe - Best Potato And Mushroom Strudel

1 tablespoon Butter
1 Onion, cut or sliced up
1 Garlic clove, minced
1 cup Mushrooms, cut or sliced up
4 Potatoes (=1 lb)
1 tablespoon Fresh thyme, chopped
2 tablespoon Water
One fourth cup Parmesan, freshly grated
1 Green onion, chopped
Salt
Pepper
4 Phyllo pastry sheets
One fourth cup Butter, melted.

In large nonstick skillet, melt butter over medium heat; cook onion, garlic
and mushrooms, stirring occasionally, for 5 minutes or until softened and
liquid has evaporated.

Meanwhile, peel and cut potatoes into 1/4inch dice to make about 21/3
cups. Add to pan along with 2 teaspoon of the thyme; cook, stirring, for 2
minutes.

Add water; cover and cook for 810 minutes or until potatoes are tender and
golden. Remove pan from heat. Stir in Parmesan cheese and green onion.
Season with salt and pepper to taste. Let cool.

Place 1 sheet of phyllo on work surface, keeping remaining phyllo covered
with damp tea towel. Brush sheet with some of the melted butter. Layer
remaining phyllo on top, brushing each sheet with butter.

Spoon potato mixture over phyllo, leaving 2inch border along 1 long side
and 1inch border at each short end. Starting at other long side, carefully
roll up jelly rollstyle, folding in edges while rolling. Place, seam side
down, on greased baking sheet. Brush with butter.

Bake in 400F 200C oven for 1820 minutes or until crisp and golden. Let
stand for 5 minutes. Sprinkle with remaining thyme. Slice diagonally with
serrated knife.

Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth
Baird: "Only The Best" Recipe by Canadian Living Test Kitchen

[=PAM=] PA_Meadows@msn.com
Posted to MMRecipes Digest V3 #343

From: "Paul A Meadows" PA_Meadows@msn.com

Date: Sat, 14 Dec 96 22:04:09 UT