Schwammerlstrudel

Ingredients

1 kg small mushrooms, wiped
250 g butter
2 tablespoons parsley, chopped
230 ml double cream
Salt and pepper to taste
12 sheets filo pastry dough



Method

Preheat the oven to 190° C (375° F - gas 5).

Melt half of the butter, add the mushrooms and and fry gently until cooked.

Drain the mushrooms, reserving the liquid.
Reduce the liquid until there are about 30 ml remaining.
Meanwhile, add the parsley to the mushrooms and when coolish, stir in the cream and the reduced liquid. Reserve.
Melt the remaining butter.
Brush 3 sheets of the filo pastry with the melted butter and place on top of each other.
Place a quarter of the mushroom mixture along a short side of the pastry and roll up.
Brush the roll with more butter and place on a greased baking sheet.
Repeat the same operation so that you end up with 4 rolls.
Bake for 30 minutes.
Serve with salad and new potatoes