13154 Sausage Mushroom Strudel Yields enough filling for about 100 pastries. Wed Aug 06 08:26:04 -0700 2008 Sat Feb 07 22:43:21 -0800 2009 Licensed http://www.chow.com/recipes/13154 Sun, 08 Feb 2009 06:43:21 GMT
  • Preheat oven to 400° F.
  • Crumble the sausage meat into a 12-inch skillet and cook, stirring and breaking it into bits, until no longer pink. Set aside.
  • In the corner of a kitchen towel, squeeze the excess moisture from the mushrooms, a handful at a time. Saute the mushrooms and shallots in butter until the liquid has evaporated. Correct seasoning with salt and pepper. Combine the mushrooms with the sausage and stir in the cheese. Correct seasonings and mix well. Fill pastry and bake for 20 minutes or until puffed and golden.
  • Can be frozen after baking.
  • Note: You can substitute cream cheese, cottage cheese, or crumbled chevre for the ricotta. For another variation, use ½ pound blue cheese and ½ pound ricotta.
    • ]]>     http://www.chow.com Terence Janericco 50 Main 2 pounds Italian sweet sausage, peeled

    ]]>     2 pounds mushrooms, minced

    ]]>     ¼ cup minced shallots

    ]]>     6 tablespoons butter

    ]]>     salt and pepper to taste

    ]]>     1 pound ricotta cheese

    ]]>     1 pound phyllo

    ]]>     1½ cups melted butter

    ]]>