Potato Strudel With Mushroom Sauce<< Potato Strudel With Mushroom Sauce is a delicious dish from the Lanton family that will please your family and friends at Shabbat dinner, holidays or for any occasion. This savory strudel is easy to prepare as long as you follow the rather simple instructions below.
Split the puff dough in half. Roll out each half into a rectangle on a lightly floured surface. Spread half of the mashed potatoes on each of the rectangles, covering the entire surface. Roll up the dough, jellyroll style, tucking in the ends as you roll. Carefully transfer the rolls to a large cookie sheet that has been covered with parchment paper. Brush top and sides of each roll with egg wash and if desired, sprinkle with sesame seeds. Place in the oven as long strands or turn rolls into a horseshoe shape. Bake at 375 degrees F for 45-55 minutes, or until golden brown. (note: you can freeze the cooled potato strudel or use right away) To prepare the mushroom sauce, saute the chopped onion in oil, on low heat, in a medium sized skillet. Add sliced mushroom and continue to saute until mushrooms are tender. Add the soup and and simmer on low heat for 15-20 minutes. If desired, you may double the amount of mushroom sauce - it can be prepared ahead of time, cooled and kept frozen until needed. Serve slices of potato strudel covered with heated mushroom sauce. Potato Strudel With Mushroom Sauce serves: a crowd Please send your favorite recipes for puff pastry and strudel recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.
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