Creamy Mushroom Strudel

• 10 phyllo pastry (strudel leaves)
• 1/2 lb butter
• 1 lb chopped mushroom (4 cups packed, raw)
• 1 teaspoon salt
• freshly grated black pepper
• 1/2 teaspoon ground caraway or 1/2 teaspoon dill seed
• 8 ounces cream cheese (you can substitute 1/2 pot or cottage cheese)
• 1/2 cup sour cream
• 1/2 cup yogurt
• 1 cup fine breadcrumbs
• 1/4 cup freshly chopped parsley
• 2 scallions, minced (include green part)
• 1 lemon, juice of
• 2 tablespoons poppy seeds

1. Filling: Steam mushrooms, drain, squeezing out excess liquid (Save liquid for soupstock).
2. Cut cream cheese into hot mushrooms, tossing until cheese melts.
3. Add remaining filling ingredients; mix well.
4. To Assemble: Use a well-buttered baking tray.
5. Melt the butter.
6. Lay a leaf of phyllo flat on a wooden surface (or Formica counter) and brush with melted butter.
7. Add another leaf and brush with more butter (be generous).
8. Continue to stack the leaves until you have 5.
9. Apply 1/2 the filling across the width of the leaves, over a 3-4" space and roll it up lightly.
10. Brush top with butter and sprinkle on 1 tbsp poppy seeds.
11. Using a spatula, transfer to a buttered tray.
12. Repeat this ritual to make a second roll.
13. Slash each roll into 3rds, on the diagonal.
14. Bake 25 minutes at 375u0b0F.
15. Serve hot.

phyllo pastry, butter, mushroom, salt, black pepper, ground caraway, cream cheese, sour cream, yogurt, breadcrumbs, parsley, scallions, lemon, poppy seeds

Taken from www.food.com/recipe/creamy-mushroom-strudel-32329 (may not work)