MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tarragon Scented Artichoke & Wild Mushroom Strudel
Categories: Vegetarian
Yield: 6 Servings

1 tb Olive oil;
- plus more for
- brushing -OR-
1/4 c Water
3 Shallots; chopped
2 cl Garlic; minced
8 oz Cremini or other mushrooms;
- chopped
Salt
Black pepper; freshly ground
8 oz Extra-firm tofu;
- drained & crumbled
9 oz Frozen artichoke hearts;
- cooked per pkg
- directions, drained, and
- coarsely chopped
2 tb Fresh tarragon; chopped
16 oz Pkg phyllo pastry;
- thawed overnight in
- refrigerator
1 c Double Mushroom Sauce

Heat the olive oil or water in a large skillet over medium heat. Add
the shallots and garlic and cook, stirring, until tender, about 5
minutes. Add the mushrooms and salt & pepper to taste. Cook, stirring
occasionally, until the mushrooms release their liquid. Continue
cooking until the liquid has evaporated, about 5 minutes. Set aside
to cool.

Place the tofu in a large bowl. Add the artichokes, tarragon, and
mushroom mixture. Season to taste with salt & pepper and stir well to
combine. Set aside.

Preheat the oven to 375?F. Lightly oil a large baking sheet. Remove 6
phyllo pastry sheets from the package. Tightly seal the remaining
sheets and reserve for another use. Place 1 sheet on a flat work
surface with a long side facing you and brush lightly with olive oil.
Lay another sheet on top and brush with oil. Repeat the layering with
the remaining 4 sheets.

Spoon the artichoke mixture evenly on top of the stack of phyllo
sheets, leaving a 3" border around the edges. Fold the short ends
over the filling, then roll engthwise into a cylinder to encase the
filling. Place the strudel, seam side down, on the prepared baking
sheet and brush the top with oil.

Bake until hot inside and golden brown outside, 30 to 40 minutes.
While the strudel bakes, heat the mushroom sauce in a small saucepan
over medium heat. If serving family style, pass the sauce on the
side. If serving on plates, spoon the sauce onto each plate and top
with a slice of strudel.

Recipe by Vegan Planet by Robin Robertson

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