Mushroom and Caramelized-Shallot Strudel

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Mushroom and Caramelized-Shallot Strudel
Cooking Light, November 2001

I made this one a loooooooooooong time ago, too. This recipe surfaced in my email from and it reminded me that I made this one and the other one for a cooking club thing I was trying to get going. It petered out.

I made the filling for this the night before. It was really good. I would definitely make this one again. I cut it into small slices for an appetizer. The bottom got a little soggy and was a little difficult to cut by the time I got where I was going, but if your making it NOT to take somewhere it’ll be fine.

Measuring cups and spoons
Cutting board
Nonstick skillet
Small bowl
Baking sheet

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