Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 - 12 sheets filo dough
- 1 cup sliced portobello mushrooms
- 1 cup sliced crimini mushrooms
- 1 cup sliced shiitake mushrooms
- 2 large shallots, minced
- 1 cup sherry
- ½ cup brandy
- 4 Tbsp chopped parsley
- Tabasco
- Worcestershire sauce
- soy sauce
- 3 oz cream cheese
- 1 cup cream
- 9 Tbsp butter
- 4 Tbsp flour
Directions
Melt 3 tablespoons butter in a saucepan and add the flour.
Cook briefly and add the cream. Simmer on low heat to make a very thick sauce.
In another saucepan, melt 2 more tablespoons butter and sauté the shallots. Cook until light brown, and add the mushrooms.
Stir well and cook 3 to 5 minutes. Add the sherry, brandy, and some dashes (3-6) of Tabasco, (1-3) Worcestershire, (3-6) soy sauces.
Stir in 3 tablespoons chopped parsley and cook until reduced by half.
Stir in the cream sauce and cool.
Melt the remaining butter. Lay out a sheet of filo and brush it quickly with butter.
Fold in half (from left to right) and butter again.
Lay a 1½ tablespoon bead of cream cheese on middle bottom of dough, then 3 times as much mushroom stuffing.
Roll 1 turn, fold the ends (sides) In, and paint with butter.
Roll up the rest of the way, and fold the corners in at the last turn.
(1 Down, 7 to 11 to Go!) Rrepeat with remaining sheets.
Place all the rolls on a baking sheet and bake in a preheated 425°F oven for 5 to 8 minutes.
Serve warm, with sour cream or any sauce. (or combine 4 oz. brandy, 2 oz. port wine, and 2 tablespoons chopped shallots in a saucepan. bring to a boil and reduce by two thirds. Stir in 8 tablespoons unsalted butter, 1 tablespoon at a time. Keep warm over low heat and serve over the strudel.)
Category:World Recipes
Category:Cream cheese Recipes
Category:Savory Pastry Recipes
Category:Strudel Recipes
Category:Phyllo Recipes
Category:Port Recipes
Category:Shallot Recipes
Category:Crimini mushroom Recipes
Category:Portobello mushroom Recipes
Category:Shiitake mushroom Recipes
Category:Brandy Recipes
Category:Sherry Recipes