1 tbsp butter
1 onion, sliced
1 garlic clove, minced
1 cup mushrooms, sliced
4 potatoes (=1 lb)
1 tbsp fresh thyme, chopped
2 tbsp water
1/4 cup parmesan, freshly grated
1 green onion, chopped
1 salt
1 pepper
4 phyllo pastry sheets
1/4 cup butter, melted.
Directions
In large nonstick skillet, melt butter over medium heat; cook onion,
garlic and mushrooms, stirring occasionally, for 5 minutes or until
softened and liquid has evaporated.
Meanwhile, peel and cut potatoes into 1/4-inch dice to make about
2-1/3 cups. Add to pan along with 2 ts of the thyme; cook, stirring,
for 2 minutes.
Add water; cover and cook for 8-10 minutes or until potatoes are
tender and golden. Remove pan from heat. Stir in Parmesan cheese and
green onion. Season with salt and pepper to taste. Let cool.
Place 1 sheet of phyllo on work surface, keeping remaining phyllo
covered with damp tea towel. Brush sheet with some of the melted
butter. Layer remaining phyllo on top, brushing each sheet with
butter.
Spoon potato mixture over phyllo, leaving 2-inch border along 1 long
side and 1-inch border at each short end. Starting at other long
side, carefully roll up jelly roll-style, folding in edges while
rolling. Place, seam side down, on greased baking sheet. Brush with
butter.
Bake in 400F 200C oven for 18-20 minutes or until crisp and golden.
Let stand for 5 minutes. Sprinkle with remaining thyme. Slice
diagonally with serrated knife.
Source: Canadian Living magazine, Apr 95 Presented in article by
Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
Best: Potato & Mushroom Strudel Recipe brought to you by Recipe Ideas
Categories: Mushroom; Potato; Vegetable
The History of Recipes
We are able to trace the history of written recipes back into distant history, in truth as far back into history as the ancient Egyptians, and maybe even further. Interesting though that maybe, generally, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to historians are a few tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a man called Apicius compiled some documents which described recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the chefs of Roman times were skilled in the use of a wide range of spices, including a few you will know for example bay, mint and parsley. As we move on, we have a couple of interesting cookery books which date from the 1300s - one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, they have no connection with the spicy food that is served today, but instead recipes for the types of food enjoyed by the rich people of that time. Later, in the fifteenth century, knights returning from the crusades brought us many new spices and herbs from Arab countries, including spices such as coriander, parsley, and basil. These new spices and herbs led to an outbreak in cookery books, the majority of which are now in private collections. By the advent of the 20th century, recipe books were increasing in popularity mostly due to more people being able to read, leisure time and having more money. |
We hope you enjoy this Best_ Potato & Mushroom Strudel recipe.
