How to make
For the strudel filling: clean the onion and the garlic cloves, chop them and fry them in the oil + a little butter, until they soften. They don't need to brown.
During this time, clean the mushrooms and cut them into slices. Fry them with the onion for a few minutes.
Add salt, then add the zucchini, cut into very thin rings. Cook, until it also softens nicely. During this process, a liquid will be released, do not wait for it to evaporate, so that yoy don't overcook the vegetables, but pull from the heat and pour everything into a colander. Allow the filling to drain well and wait 30 minutes for it to cool.
Once that happens, get started with the filo pastry sheets. I use regular filo pastry sheets, but you can make your own strudel dough if you want.
In this case, take a thin sheet of ready-made filo pastry sheets and spread it on a tray lined with baking paper. Spread it with melted butter and place a second sheet on top and also spread it with butter. Do this until all 7 sheets are used up.
Spread the mushroom filling in a strip along the long side of the sheet. Crumble the cheese on top and roll it
up, by tucking the edges of the dough, so that the filling does not come out.
Spread with the remaining butter and put the tray in an oven heated to 360°F (180°C).
Bake for about 30-40 minutes, or until the roll obtains a nice golden brown color.
Serve this Wonderful Strudel with Mushrooms and Zucchini while warm. Perfect for a light and tasty dinner.
