Alan's Mushroom Strudel

1 lb. Assorted mushrooms (chopped) - I mix portabellas & other mushrooms
1 handful Pine nuts {pignoles} (chopped)
2 tsp. Ground Cinnamon
1 tsp. Allspice
4 cloves Garlic, chopped
1 tsp. Ginger (minced - fresh)
1 medium Onion, (chopped)
Splash cooking oil
1 tbsp. or more Amaretto

1 box Phyllo dough, defrosted
2 sticks, Butter (sprays or margarine are not good substitutes)

Heat oil in large skillet. Add onion and cook until lightly browned, 
add ginger, garlic and spices. Add mushrooms in small batches. 
Continue with pine nuts and cinnamon. When heated through,
remove from pan and deglaze with amaretto. Pour over mushroom mixture. Mix well.

Melt the butter being careful to not burn. Add about 1/2 cup water. 

In a large baking pan, cover with parchment and butter well. Unroll the phyllo.

Take the first sheet and butter well on both sides. Lay it out on a clean dry,
kitchen towel. Begin adding layers, buttering each one (I do about 5 layers).

Spread half of your mushroom mixture on the phyllo about 1/4 inch thick. Do not go 
all the way to the edges, leave an inch or more all the way around.

Follow this with another 5 to 7 layers of buttered phyllo. Now for the fun part.

Heat oven to 375 degrees.

Starting at a narrow side, begin rolling the whole thing like a jellyroll. 
Use the dish towel to help lift and roll. After one turn, 
fold the sides in to seal the ends. Continue rolling all the way down.

Lay on the baking sheet, seam side down. With a very sharp knife or razor blade, make a few
slits in the top. I usually cut about 3/4 through

Repeat the process to make a second roll and place on the same baking sheet.

Bake for 45 minutes at 375, checking at the end that it is not too brown. Immediately after
removing from the oven, I slice to remainder with a pizza cutter.

Note: I 'doctor' recipes every time, even my own, so one time this may have scallions 
      laid in before baking or substitute the pine nuts with chopped almonds. Be
      adventurous!

Updated: 18 December 1999

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