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    Mushroom and Leek Strudel

    Source of Recipe

    ww recipes

    List of Ingredients

    1 Tbs (15 ml) plus about 1/4 cup (60 ml) olive oil
    1 medium onion, chopped
    3 cloves garlic, finely chopped
    2 lb (900 g) leeks, white part only, cleaned and sliced
    1 lb (450 g) shiitake or Portobello mushrooms, sliced
    1/2 cup (125 ml) white wine, vegetable stock, or water
    1/2 tsp (2 ml) fennel seeds, crushed
    1/2 tsp (2 ml) anise seeds, crushed
    1/4 tsp (1 ml) caraway seeds, crushed
    Salt and freshly ground pepper to taste
    4 sheets frozen phyllo dough, thawed


    Heat 1 tablespoon (15 ml) olive oil in a large pot over moderate heat.
    Saute the onions and garlic until tender but not brown, about 5
    minutes. Add the leeks, mushrooms, liquid, seeds, salt, and pepper to
    the pot and bring to a boil. Reduce the heat and simmer covered for
    15 minutes. Remove from the heat and allow to cool to room

    Lay one sheet of phyllo dough on a clean dish towel and brush with
    olive oil. Lay another sheet on top and brush with olive oil. Repeat
    with remaining sheets. Spread the filling mixture along the long edge
    of the pastry, about 3 inches (8 cm) from the edge. Fold the edge of
    the pastry over the filling and roll it up, using the towel to help in
    the rolling. Lay seam side down on a lightly oiled baking sheet and
    brush the top with olive oil. Bake in a preheated 350F (180C) oven
    about 30 minutes, until golden brown. Remove from oven and let stand
    5 minutes before cutting. Serves 4 to 6.




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