MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Mushroom Strudel
  Categories: Appetizers
       Yield: 16 servings
  
       3 T  Butter
     1/3 c  Diced sweet red pepper
       7 c  Sliced mushrooms
     1/2 t  Pepper
       2 t  Lemon juice
     1/2 c  Shredded mossarella cheese
       2 T  Fine bread crumbs
     1/3 c  Melted clarified butter
     1/4 c  Grated parmesan cheese
       1 ea Large onion, chopped
       2 ea Cloves garlic minced
     1/2 t  Salt
     1/2 t  Thyme
     1/2 c  Diced black forest ham
     1/4 c  Minced fresh parsley
       8 ea Sheets phyllo pastry
       2 t  Dijon mustard
  
   In large frying pan, melt 3 tablespoons butter over medium heat.  Cook
   onion, red pepper and garlic until softened, about 5 minutes.  Add
   mushrooms; increase heat to medium high and cook, stirring often,
   until mushrooms are tender and all moisture has evaporated.  Season
   with salt, pepper, thyme and lemon juice.  Remove from heat; stir in
   ham, mozzarella cheese, parsley and breadcrumbs.  Taste and adjust
   seasoning. Let cool. Divide mushroom filling in two portions.  Brush
   4 sheets of phyllo pastry lightly with melted butter; stack neatly
   one on top of the other. About 1 inch from one long edge of phyllo
   pastry, spread half of mustard in a 2 inch wide strip, leaving a 1
   inch border on both sides. Over mustard, spread half of the mushroom
   filling. Dust filling and phyllo pastry with half the parmesan
   cheese. Turn up bottom edge of pastry over mushroom filling; turn
   both side edges in the brush this exposed phyllo pastry on bottom and
   edges with butter. Roll up, jelly roll fashion, loosely but
   compactly.  Place, seam down, on baking sheet.  Repeat with remaining
   phyllo pastry, butter, filling and parmesan cheese.  Brush top with
   butter; with sharp knife cut 8 slits on diagonal, on top of each
   roll, through top 2 layers of phyllo pastry.  Bake at 375 degrees F
   over for about 25 minutes or until pastry is golden and crisp.  Let
   cool for about 5 minutes before slicing.
  
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