Recipe: Leek and Mushroom Strudel

Recipes title

Leek and Mushroom Strudel

The strudel is scented with 3 herb seeds: anise, fennel, and caraway.

4 servings

Butter-flavored vegetable cooking spray
1/2 cup chopped onion
2 cloves garlic, minced
2 pounds cleaned leeks (white part only), sliced
1 pound sliced shiitake, or portobello, mushrooms
1/2 cup Canned Vegetable Stock
1/4-1/2 teaspoon caraway seeds, crushed
1/4-1/2 teaspoon fennel seeds, crushed
1/4-1/2 teaspoon anise seeds, crushed
Salt and white pepper, to taste
5 sheets frozen fillo pastry, thawed

1. Spray large skillet with cooking spray; heat over medium heat until hot. Sauté onion and garlic 2 to 3 minutes. Add leeks, mushrooms, stock, and herbs to skillet; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes. Cook, uncovered, until excess liquid is gone, about 5 minutes. Season to taste with salt and white pepper; cool.

2. Lay 1 sheet of fillo on clean towel on table; spray generously with cooking spray. Cover with second sheet of fillo and spray generously with cooking spray; repeat with remaining fillo.

3. Spoon vegetable mixture along edge of fillo, 3 to 4 inches from the edge. Fold edge of fillo over filling and roll up, using towel to help lift and roll; place seam side down on greased cookie sheet. Spray top of fillo generously with cooking spray.

4. Bake at 375 degrees until golden, about 30 minutes. Let stand 5 minutes before cutting. Cut strudel into 4 pieces and arrange on plates.

Per Serving
Calories: 225
O/ Calories from fat: 4
Fat (gm): 1.2
Saturated fat (gm): 0.2
Cholesterol (mg): 0
Sodium (mg): 66
Protein (gm): 5.8
Carbohydrate (gm): 52.5

Exchanges
Milk: 0.0
Vegetable: 6.0
Fruit: 0.0
Bread: 1.0
Meat: 0.0
Fat: 0.0

1,001 Healthy Low-Fat Vegetarian Recipes
by Sue Spitler
with Linda R. Yoakam, R.D., M.S.
Surrey Books, $19.95
852 pages; June 1, 1997
ISBN 1-57284-011-0
Recipes and photos reprinted by permission.