350 g enoki mushrooms
450 g filo pastry sheets (about 11-12 sheet)
1 bunch green onions (or leeks 1 small onion +1)
50-60 g feta cheese
2-3 tbsp sherry
salt and pepper
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Chop finely and stew gently with 1 tbsp olive oil, sherry and a little water. Remove from heat and add the mushrooms enoki, pre-washed and cut into two, a pinch of salt and pepper. Mix. With a brush dipped in olive oil, Spread half of filo pastry sheet. Sprinkle with thyme and folded in two. Along the folded already two crust put the mixture (mushrooms, onions), sprinkle with crumbled feta cheese and turns a tight roll, which is placed in the pan, pre-oiled. Finished rolls thin smear over with olive oil. Bake in preheated oven at 180-200 C until golden. Optional top can be grated cheese. Shtrudelat is delicious cold. * Enoki mushrooms are a little cap and a thin, long stem. Have crispy structure when raw. Cooking for soups and other dishes should not be prolonged because they are very delicate. Usually added at the end of cooking and then slightly tough and flexible, such as spaghetti. Used in raw form as a supplement (or main ingredient) to salads.