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Wild Mushroom Stroganoff Cups

Contributed By: Martin | See all of Martin's recipes
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  1 Hour
Total Time:  1 Hour 20 Minutes
A savory vegetarian strudel that can be served as an appetizer or side dish.
2 lb assorted mushrooms (portobello, porcini, Shiitake, Oyster, etc> Sliced
1/4 cup chopped shallots
1/4 cup sherry
1 tsp salt
1 tsp pepper
2 cups sour cream
approx 1/2 cup bread crumbs
4 sheets Phyllo
4 oz butter, plus melted butter to brush strudel.
Wild Mushroom Stroganoff Cups Recipe at
Saute the mushrooms and shallots in butter until most of the liquid has evaporated. Add sherry and sour cream and cook on low heat until the sauce is quite thick. Add the bread crumbs until the mixture is a thick paste consistency.

Brush each sheet of Phyllo with butter and stack.

Make a log of the mushroom mixture at one end of the Phyllo stack and roll tightly. Chill in refrigerator or freezer.

Bake approx 15 minutes in 400 oven.

Slice on a bias.

EDITOR'S NOTE: We found the rolling of the delicate phyllo dough to be difficult, and the end result was difficult to serve as an appetizer. Instead, we cut the dough into muffin cups and found the result much better. Either way, the mushroom filling is delicious.

Date Added: 01/26/2011
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Sarah, CA Reviewed: 04/12/2011
Delicious filling! Try minis using muffin tins.
The filling is rich and delicious. I used reconstituted dried mushrooms as part of my mushroom mix, which made it even more deluxe. Agreed with the editor's note -- this is hard to roll into a log. Instead I cut the stacked, buttered phyllo into small squares (about 4 in.), pushed those into mini muffin cups, and filled the cups with about a tablespoon of filling each. Then I baked it according to directions. This made great appetizers that are easy to pick up and eat!
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