TZUTC: -0800   
   MSGID: 35607.fidonet_cooking@1:105/500 2de9154f   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   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   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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