Recipe(tried): Mushroom Strudel

Mushroom Strudel

1 package puff pastry, thawed
2 lbs. mixed white and wild mushrooms, cleaned and sliced
1 onion, fairly finely chopped or the equivalent amount of shallots, finely chopped
2 - 3 Tbl. butter
Salt and pepper to taste
Squeeze of lemon juice and a pinch of nutmeg, or 1/4 - 1/2 tsp. dried thyme leaves and/or 1 Tbl. dry sherry or white wine (optional)(If using the wine, cook with the mushrooms so the mixture doesn't taste like alcohol and just leaves it's flavor.)
1/4 - 1/2 c. heavy cream

Saute shallots or onions and mushrooms in butter until liquid has evaporated. Add heavy cream, just enough to moisten mixture - not too much since the mixture will be inside a strudel, more if you just want to serve creamed mushrooms. Roll puff pastry slightly, into a little larger a rectangle. Center mushroom mixture, lenghtwise down the middle of the pastry. Fold pastry over the filling and pinch to close. Put on baking sheet seam side down. Make slashes in top with a sharp knife or razor blade for steam to escape. Bake at 375 degrees F for 25 - 30 min.