Recipe for Mushroom Strudel in Phyllo


1/3 lb Baby Bella mushrooms, sliced
1/3 lb white mushrooms, sliced
1/3 lb shiitake mushrooms, sliced
4 tsp Extra Virgin Olive Oil
2 Tbsp shallots
1 tsp garlic
1 1/2 tsp chopped fresh thyme
1/4 cup white wine or chicken broth
4 Tbsp butter
3 sheets Phyllo Pastry Dough
3 Tbsp butter, melted
1/4 cup Demi-Glace

Preheat oven to 350 degrees.

1. Combine all mushrooms. Heat 2 tsp oil on MEDIUM-HIGH. Add half of mushrooms; cook 1-2 min until dry and edges are slightly browned. Remove from pan. Repeat with remaining oil and mushrooms.

2. Return first batch of mushrooms to pan. Add shallots, garlic and thyme; cook stirring about 2 min. Add wine or broth; cook until dry, about 1 min. Add 4 Tbsp butter; cook until melted. Salt and pepper to taste. Remove from heat; let cool about 5 min.

3. Place one sheet phyllo on clean cutting board, long side facing you; brush lightly with melted butter. Place second sheet on top of first and repeat with butter and last sheet.

4. Distribute cooked mushrooms evenly lengthwise, along side of phyllo closest to table edge. Roll phyllo tightly, jelly roll fashion. Brush with butter; seal ends.

5. Place on slightly greased baking sheet; bake 30 min. Remove from oven; brush with demi-glace. Slice and serve.

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