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1
FOR THE PHYLLO DOUGH: Preheat the oven to 375F.
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Butter a baking sheet well.
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Stack the phyllo sheets on top of one another on the prepared baking sheet, brushing each sheet first with about 2 teaspoons of the melted butter, then sprinkling it with bread crumbs.
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4
Place the filling in a compact row lengthwise down the phyllo, 2 inches from the edge.
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5
Roll up like a jelly roll and tuck in the ends.
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6
Turn the strudel seam side down and brush with the remaining butter.
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FOR THE FILLING: In a bowl, combine the mashed potatoes, feta cheese, melted butter, sour cream, egg yolks, and parsley and mix well.
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8
Makes enough to fill 1 strudel.
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Bake until golden brown, about 35 minutes.
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Let cool about 20 minutes, the slice.
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11
FOR THE WILD MUSHROOM FILLING: Rinse well the dried mushrooms.
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12
Soak 1 oz.
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imported dried wild mushrooms in 1 cup water for 2 hours.
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Drain the mushrooms, pat dry, and chop fine.
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Reserve the soaking liquid for another use.
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16
Melt 6 Tablespoons unsalted butter in a large skillet over medium heat.
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Add 2 pounds fresh white mushrooms, sliced, and 1 pound fresh wild mushrooms (such as shiitake, portobello, chanterelles, sliced and dried mushrooms, and saute, stirring until they begin to throw off liquid, 5 to 7 minutes.
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Turn the heat up high and continue to saute, stirring occasionally, until all the liquid evaporates.
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Tun the heat down to medium and saute for another 5 minutes.
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Stir in 1/3 cup dry vermoth, turn the heat up to high, and let boil for 5 minutes.
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Remove from the heat and stir in 1/2 cup sour cream, 1/3 cup unflavored, fine, dry bread crumbs, 1/4 cup snipped fresh chives, 1/4 tsp.
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freshly grated nutmeg, salt and freshly ground black pepper, to taste.
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23
Allow the filling to cool before filling the strudel.
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24
Makes enough to fill 1 strudel.
