MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mushroom Strudel
 Categories: Appetizers
      Yield: 16 servings
 
      3 T  Butter
    1/3 c  Diced sweet red pepper
      7 c  Sliced mushrooms
    1/2 t  Pepper
      2 t  Lemon juice
    1/2 c  Shredded mossarella cheese
      2 T  Fine bread crumbs
    1/3 c  Melted clarified butter
    1/4 c  Grated parmesan cheese
      1 ea Large onion, chopped
      2 ea Cloves garlic minced
    1/2 t  Salt
    1/2 t  Thyme
    1/2 c  Diced black forest ham
    1/4 c  Minced fresh parsley
      8 ea Sheets phyllo pastry
      2 t  Dijon mustard
 
  In large frying pan, melt 3 tablespoons butter over medium heat.  Cook
  onion, red pepper and garlic until softened, about 5 minutes.  Add
  mushrooms; increase heat to medium high and cook, stirring often,
  until mushrooms are tender and all moisture has evaporated.  Season
  with salt, pepper, thyme and lemon juice.  Remove from heat; stir in
  ham, mozzarella cheese, parsley and breadcrumbs.  Taste and adjust
  seasoning. Let cool. Divide mushroom filling in two portions.  Brush
  4 sheets of phyllo pastry lightly with melted butter; stack neatly
  one on top of the other. About 1 inch from one long edge of phyllo
  pastry, spread half of mustard in a 2 inch wide strip, leaving a 1
  inch border on both sides. Over mustard, spread half of the mushroom
  filling. Dust filling and phyllo pastry with half the parmesan
  cheese. Turn up bottom edge of pastry over mushroom filling; turn
  both side edges in the brush this exposed phyllo pastry on bottom and
  edges with butter. Roll up, jelly roll fashion, loosely but
  compactly.  Place, seam down, on baking sheet.  Repeat with remaining
  phyllo pastry, butter, filling and parmesan cheese.  Brush top with
  butter; with sharp knife cut 8 slits on diagonal, on top of each
  roll, through top 2 layers of phyllo pastry.  Bake at 375 degrees F
  over for about 25 minutes or until pastry is golden and crisp.  Let
  cool for about 5 minutes before slicing.
 
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