BEST: POTATO & MUSHROOM STRUDEL

      Title: BEST: POTATO & MUSHROOM STRUDEL
  Categories: Vegetables, Pastry*pies
       Yield: 4 Servings
  
       1 tb Butter
       1    Onion, sliced
       1    Garlic clove, minced
       1 c  Mushrooms, sliced
       4    Potatoes (=1 lb)
       1 tb Fresh thyme, chopped
       2 tb Water
     1/4 c  Parmesan, freshly grated
       1    Green onion, chopped
            Salt
            Pepper
       4    Phyllo pastry sheets
     1/4 c  Butter, melted.
  
   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
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