INGREDIENTS

INSTRUCTIONS

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add
shallots and garlic; saute 4 minutes. Increase heat to high. Add mushrooms;
saute until tender and golden, about 15 minutes. Add Sherry wine vinegar,
then Sherry; boil until almost all liquid evaporates, about 6 minutes.
Season with salt and pepper. Cool. Mix in 2 tablespoons parsley.
Place 1 phyllo sheet on work surface. Brush with 2 teaspoons oil. Top with
second phyllo sheet; brush with 2 teaspoons oil. Top with third phyllo
sheet. Sprinkle cheese along 1 long side of phyllo, 1 inch in from edge.
Spoon mushroom mixture over cheese. Fold short ends over. Starting at long
filled side, roll phyllo up tightly. Place seam side down on baking sheet.
Brush with remaining 2 teaspoons oil. Using long sharp knife, score top of
strudel through phyllo, making 8 evenly spaced cuts. (Can be prepared 4
hours ahead. Cover; chill.)
Preheat oven to 375F. Bake strudel until golden brown, about 50 minutes.
Meanwhile, boil balsamic vinegar and molasses in heavy small saucepan over
medium heat until reduced to 2 1/2 tablespoons, about 10 minutes. Cool.
Using serrated knife, cut hot strudel at score marks into 8 rounds. Drizzle
balsamic syrup onto each of 4 plates. Place 2 slices of strudel over syrup
on each plate.
Makes 4 first-course servings.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 241 Calories (kcal); 2g Total Fat; (8% calories from fat); 10g
Protein; 34g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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