Mushroom Strudel

Sauté onion and garlic in butter until golden.

Add salt, pepper and mushrooms.

Cook, stirring, about 4 min.

Add flour and cook 2 more min.

Add sherry and simmer, stirring constantly, until thickened.

Remove from heat and stir in sour cream.

Refrigerate while preparing pastry.


Beat butter, cheese and salt together until smooth.

Work in flour and mix until a smooth dough forms.

Divide dough into 4 parts, wrap and chill thoroughly.

Roll out dough on a floured 9x12" sheet of waxed paper.

Spread dough with a generous 1/4 c of filling.

Roll jelly-roll fashion and place on a greased cookie sheet, slashing top every inch.

Bake in a 350 deg oven for 35 min or until golden.

Slice through and serve hot.

Makes 4 doz slices.

Note: can be frozen for 3 to 4 months. Do not thaw before baking. Bake in a 350 deg oven for 45 min. Watch carefully for sudden browning.