Mushroom and crab strudel
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Butter |
| ½ | Medium-size onion; chopped | |
| ¾ | pounds | Fresh mushrooms;washed & thinly sliced |
| 5 | ounces | Crab meat |
| 3 | tablespoons | Whipping cream |
| 1 | teaspoon | Arrowroot or cornstarch |
| 2 | tablespoons | Madeira |
| 1 | Splash Worcestershire sauce | |
| Salt & cayenne pepper | ||
| 5 | Sheets filo dough | |
| ¼ | cup | Dried bread crumbs |
Directions
Preheat oven to 400F. Melt 2 tbs. butter in shallow pan & saute onion until soft & transparent. Add mushrooms & saute 5 min. Dice crab meat into pan & add cream. Simmer 1 min. Dissolve arrowroot in Madeira & stir into crab mixture. Simmer 2 min., then season w/ Worcestershire sauce,salt & cayenne.
Melt remaining butter. Carefully remove filo dough from package & stack on work surface. Brush top sheet w/ melted butter & sprinkle w/ bread crumbs.
Spread mushroom-crab mixture along bottom edge & roll around stuffing to make compact cylinder. Repeat process w/ remaining filo, butter & bread crumbs. Bake in oven 18 min. Slice in fourths & serve.
HARVEST RESTAURANT
BRATTLE ST.; CAMBRIDGE: WINE:
JOSEPH PERRIER CHAMPAGNE
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .
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