Mushroom Strudel

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Mushroom-Strudel

¼ cup margarine
¼ cup olive oil
1 onion, finely chopped
¼ cup lemon juice
Dash nutmeg
Salt and pepper to taste
2 tablespoons tofutti sour cream
8 sheets phyllo dough
4 (8 ounce) packages sliced mushrooms
Sesame seeds (optional)

Melt margarine with olive oil in a large skillet. Remove half and reserve. Add the onions and mushrooms to the skillet and simmer until liquid from mushrooms has evaporated, about 20 minutes. Remove from heat and stir in lemon juice, nutmeg, salt, pepper and sour cream. Mix well.
Preheat oven to 350 degrees. Brush a thin layer of the reserved margarine-olive oil mixture along the bottom of a 9 x 13-inch pan. Add two sheets of phyllo and brush again. Add 2 more sheets and repeat. Spread mushroom mixture across phyllo. Top with two more sheets, brush with margarine, two more and brush again. Sprinkle with sesame seeds if desired. Bake until top is golden brown, 30 to 45 minutes. (Can also be made like a jelly roll – after 4 sheets of phyllo, spread half the mushroom mixture along the outer edge and roll up. Repeat with the remaining dough and mushrooms)

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