Mushroom Cocktail Strudels

Name: Mushroom Cocktail Strudels
Yield: 15 to 20 appetizers
Cuisine: United States
Ingredients: Melted butter, about ½ cup; 2 to 4 sheets of phyllo pastry (strudel leaves); ½ cup sour cream; ½ teaspoon dried tarragon; 2 tablespoons Madeira; 1 cup fine dry bread crumbs; 6 tablespoons butter, at room temperature; 1 pound mushrooms, finely chopped; 2 tablespoons finely chopped shallots or scallions; Salt and freshly ground black pepper

Preparation info

15 to 20
appetizers

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

6 tablespoons butter, at room temperature
1 pound mushrooms, finely chopped
2 tablespoons

Americas
United States
Starter
New York
Vegetarian

Method

Preheat oven to moderate (375°F.).
Melt the butter and add the mushrooms, shallots, salt and pepper to taste, wine and tarragon. Cook, stirring occasionally, until most of the liquid has evaporated and the mixture is mushy. Let cool slightly.