Mushroom and crab strudel

Yield: 4 Servings

Measure 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

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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