Peggy'S Mushroom Strudel

1. 1

   In a skillet over low heat saute the shallots in the butter for a few minutes and then add the mushrooms. Turn up the heat. Stir and cook for several minutes. Then add the madeira, tarragon, salt and pepper. Continue to cook and stir until the liquid from the mushrooms has almost evaporated and the mixture is a little mushy. Let cool then fold in sour cream. Set aside while preparing the strudel dough.

2. 2

   Brush a baking sheet with a little of the butter. Set the butter to one side and have ready the softest pastry brush.

3. 3

   Lightly dampen a towel and spread it wrinkle free on the counter. Lay 1 piece of dough on damp towel. Brush with butter, sprinkle with crumbs. Repeat 4 times. At one end place mushroom mixture in. Roll like a jelly roll. 3-4 rolls.

4. 4

   Up to this point the strudel may be prepared in the morning. The whole baking sheet can be covered with plastic wrap and refrigerated until baking time. They canbe frozen, thawed and brough to room temperature before baking in a pre heated oven at 375 degrees for 10 to 15 minutes or baked at once (while still frozen) for 15 to 20 minutes. Slice rolls carefully with a sharp knife into 2 to 3 inch servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.