Mushroom and walnut strudel with creamy honey dijonaise
5 sheets frozen phyllo pastry, thawed overnight in the refrigerator
1/2 cup melted butter
3/4 to 1 cup finely chopped walnuts
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1/4 cup butter
1 lb. mushrooms, thinly sliced
1 large onion, chopped
1/2 cup minced fresh parsley
1 tablespoon minced fresh thyme OR
1 teaspoon dried
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
1 cup heavy whipping cream
1/4 cup whole grain Dijon mustard
1/4 cup honey
Makes 6 servings.
In large skillet over medium-high heat, heat butter until melted, but not smoking. SautŽ mushrooms, onion, parsley and thyme. Cook until all moisture is evaporated. Add garlic and saute briefly. Remove from heat.
Season with salt and pepper. Cool to room temperature.
Open phyllo from package and lay out in a single stack. Cover entirely with plastic wrap. (NOTE: Phyllo must be covered at all times to keep from drying out.) Lay a single sheet of phyllo on work surface. Brush scantly, but completely with melted butter. Sprinkle with a few tablespoons of chopped walnuts.
Repeat with 4 more layers, stacking one atop the other, using additional butter and walnuts between each layer. Wrap remaining phyllo airtight and store for later use. Evenly distribute filling down one of the short sides of prepared phyllo. Roll securely then place seam side down on parchment covered baking sheet. (Can store, covered, in refrigerator up to 24 hours before baking.)
Bake in a preheated 400 degree oven for 30-40 minutes until golden brown. Prepare sauce while strudel is baking. Combine ingredients in small saucepan and bring to a boil. Reduce heat and simmer until reduced slightly. Drizzle warm over slices of baked strudel.