Mushroom Strudel

• 1 lb. fresh mushrooms, sliced thin
• 1 small onion, coarsely chopped
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1 Tbsp. sherry
• 4 oz. cream cheese
• 1 tsp. fresh dill, snipped, or 1/2 tsp. dried dill
• 1 Tbsp. dry bread crumbs
• 6 frozen fillo strudel leaves, thawed

1. Saute mushrooms and onion in 2 tablespoons butter until tender, about 3 minutes.
2. Add the next 4 ingredients; stir until smooth.
3. Remove from heat and stir in bread crumbs.
4. Cool to room temperature.
5. Heat oven to 375u0b0.
6. Layer 3 fillo leaves on damp kitchen towel, brushing each with melted butter.
7. Spoon 1/2 mushroom mixture on short end of leaves in 2 to 3-inch wide strip, turning long side of fillo leaves in about 1 inch to keep filling in place.
8. Lift towel, using it to roll, starting from narrow end with filling.
9. Place roll, seam side down, in lightly buttered pan.
10. Repeat with remaining ingredients.
11. Brush top and sides of dough with melted butter.

fresh mushrooms, onion, salt, pepper, sherry, cream cheese, fresh dill, bread crumbs, strudel leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=959796 (may not work)