I found this recipe on the inside of a Safeway brand phyllo dough box. It's actually for a streudel, but the phyllo dough was such a PAIN to work with, that I will never make that recipe again (I originally bought it and made some cannoli shells with it, which turned out great. But then I had a huge box of phyllo leftover and needed to find a way to use it somehow). Anyway, my husband really liked the taste of the filling, and we immediately started brain storming ideas for ways to use the filling without having to mess with the phyllo dough...perhaps with more sauce as a stroganoff? inside bread dough like a pizza pocket? maybe in a pot pie? I'll have to give those ideas a shot. In the meantime, I still thought I would share the filling recipe. Let me know if you come up with any fun suggestions for how to use it!
Mushroom Sausage Filling
1 lb. bulk hot sausage
1 1/2 lbs. mushrooms, chopped
1 tsp. dried thyme
2 Tbs. Dijon mustard
1/2 c. sour cream
1. In a medium skillet preferably non-stick, saute sausage over moderate heat, breaing up with a fork until cooked through and crumbled.
2. Add mushrooms and thyme and saute over high heat until all liquid has evaporated and mushrooms begin to brown. Stir in mustard and sour cream.
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