IMMarketing-Recipes

MUSHROOM AND PINE NUT STRUDEL
MAKES 6 TO 8 SERVINGS
This attractive pastry appetizer doubles as a lunch dish for 4 or an appetizer for 8.
The flaky phyllo tightly wrapped around a blend of mushroom and cheese filling signals a special occasion.

2 small onions, diced
3 garlic cloves, minced
2 tsp. (10 mL) olive oil
300g pkg. frozen chopped spinach, thawed and drained
10 oz./284 mL) can Money’s Mushrooms, Pieces and Stems, drained
2 tsp. (10 mL) sage leaves
½ tsp. (2 mL) salt
Freshly grated nutmeg and ground black pepper
Finely grated zest from 1 lemon
1 Tbsp. (15 mL) all purpose flour
¼ c. (50 mL) spreadable light cream cheese
½ c. (125 mL) pine nuts, toasted
8 sheets phyllo pastry*
½ c. (125 mL) butter, melted

*Phyllo (also labeled fillo) is usually sold frozen. It’s best to thaw in the refrigerator. Alternatively, you can thaw at room temperature for 1 to 2 hours, providing your kitchen is not too warm.

Sauté onion and garlic in oil in a large heavy saucepan until soft. Remove from the heat. Squeeze spinach, removing as much of the liquid as possible. Add to onion along with sliced mushrooms, seasonings, and lemon zest. Sprinkle with flour and stir in until blended. Fold in cream cheese and pine nuts. Set aside. Remove phyllo from package. Gently unroll sheets and place flat on a kitchen towel or sheet of waxed paper. Phyllo dries out very quickly so it’s necessary to cover pastry with plastic wrap or waxed paper and then a damp kitchen towel. Lay one sheet of phyllo on a flat dry surface. Brush with melted butter. Place a sheet of phyllo on top and brush with butter. Repeat until all 8 sheets of phyllo are evening stacked. Roll up remaining phyllo and tightly seal in plastic wrap and refrigerate for another use. Spoon the mushroom filling into a log along the wide end of the pastry leaving a 2 inch border. Fold sides in and firmly roll up mushroom mixture into a log. Brush with any remaining melted butter to seal the seams. Place on a baking sheet with shallow sides. Preheat oven to 400F (200C). Place in the centre of the preheated oven and immediately reduce temperature to 375F (200C). Bake for 25 minutes or until phyllo is golden and filling is piping hot. Allow it to rest for 5 minutes before cutting into slices and serving. Serve as a starter to dinner or as a lunch dish with a crisp salad.