Creamy Mushroom Strudel - cooking recipe

Ingredients

10 phyllo pastry (strudel leaves)
1/2 lb butter
1 lb chopped mushroom (4 cups packed, raw)
1 teaspoon salt
freshly grated black pepper
1/2 teaspoon ground caraway or 1/2 teaspoon dill seed
8 ounces cream cheese (you can substitute 1/2 pot or cottage cheese)
1/2 cup sour cream
1/2 cup yogurt
1 cup fine breadcrumbs
1/4 cup freshly chopped parsley
2 scallions, minced (include green part)
1 lemon, juice of
2 tablespoons poppy seeds

Preparation

Filling: Steam mushrooms, drain, squeezing out excess liquid (Save liquid for soupstock).
Cut cream cheese into hot mushrooms, tossing until cheese melts.
Add remaining filling ingredients; mix well.
To Assemble: Use a well-buttered baking tray.
Melt the butter.
Lay a leaf of phyllo flat on a wooden surface (or Formica counter) and brush with melted butter.
Add another leaf and brush with more butter (be generous).
Continue to stack the leaves until you have 5.
Apply 1/2 the filling across the width of the leaves, over a 3-4\" space and roll it up lightly.
Brush top with butter and sprinkle on 1 tbsp poppy seeds.
Using a spatula, transfer to a buttered tray.
Repeat this ritual to make a second roll.
Slash each roll into 3rds, on the diagonal.
Bake 25 minutes at 375\u00b0F.
Serve hot.