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 myrecipes.com 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