Best: Potato And Mushroom Strudel Recipe

• 1 Tbsp. Butter
• 1 x Onion, sliced
• 1 x Garlic clove, chopped
• 1 c. Mushrooms, sliced
• 4 x Potatoes (=1 lb)
• 1 Tbsp. Fresh thyme, minced
• 2 Tbsp. Water
• 1/4 c. Parmesan, freshly grated
• 1 x Green onion, minced Salt Pepper
• 4 x Phyllo pastry sheets
• 1/4 c. Butter, melted.

1. In large nonstick skillet, heat butter over medium heat; cook onion, garlic and mushrooms, stirring occasionally, for 5 min or possibly till softened and liquid has evaporated.
2. Meanwhile, peel and cut potatoes into 1/4-inch dice to make about 2-1/3 c.. Add in to pan along with 2 ts of the thyme; cook, stirring, for 2 min.
3. Add in water; cover and cook for 8-10 min or possibly till potatoes are tender and golden brown.
4. Remove pan from heat.
5. Stir in Parmesan cheese and green onion.
6. Season with salt and pepper to taste.
7. Let cold.
8. Place 1 sheet of phyllo on work surface, keeping remaining phyllo covered with damp tea towel.
9. Brush sheet with some of the melted butter.
10. Layer remaining phyllo on top, brushing each sheet with butter.
11. Spoon potato mix over phyllo, leaving 2-inch border along 1 long side and 1-inch border at each short end.
12. Starting at other long side, carefully roll up jelly roll-style, folding in edges while rolling.
13. Place, seam side down, on greased baking sheet.
14. Brush with butter.
15. Bake in 400F 200C oven for 18-20 min or possibly till crisp and golden brown.
16. Let stand for 5 min.
17. Sprinkle with remaining thyme.
18. Slice diagonally with serrated knife.
19. Kitchen

butter, onion, garlic, mushrooms, potatoes, fresh thyme, water, parmesan, green onion, pastry, butter

Taken from cookeatshare.com/recipes/best-potato-and-mushroom-strudel-84040 (may not work)