Fairville Inn
Bed and Breakfast

Chadds Ford, Pennsylvania

Specialty Recipe

Mushroom Strudel

Ingredients

1 pound Jimmy Dean sausage or bacon (cooked and drained very well)

1 pound mushrooms, finely chopped (we use Criminis)

1 Tablespoon finely chopped shallots, onions, or scallions

One 8-ounce package cream cheese, softened

8 frozen strudel sheets (thawed)

1 cup butter, melted

3/4 cup dry breadcrumbs

3 Tablespoons butter, melted (for brushing tops)

Preheat oven to 400 degrees. Fry sausage or bacon in large pan; drain well, pat dry and crumble. Save 2 Tablespoons of drippings or use 2 Tablespoons of butter. Add mushrooms and shallots to pan and saute until all liquid is evaporated. Return sausage or bacon to pan; stir in cream cheese and cool.

Using 4 strudel sheets for each roll, unfold one sheet, brush with butter, and sprinkle with breadcrumbs. Repeat with second and third sheets; top with fourth sheet. Spoon half of mixture along long side of sheets. Tuck short ends toward center to keep filling intact and roll like a jelly roll. Place roll on buttered baking sheets and brush with butter. Bake 20 minutes.

Each serving is 3 inches long, so you should get 4 servings per each roll. This freezes well, but must be thawed thoroughly before baking. When we make this for 30, I use 2 pounds sausage and 6 pounds mushrooms -- and it's good!

Yield: 2 strudel logs (eight 3-inch servings)

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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