Forest Mushroom Strudel

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter - melted
2 tablespoons	30ml	Minced shallots
1		Garlic - minced
8 oz	227g	Assorted fresh mushrooms - chopped
3 tablespoons	45ml	Dry white wine
1/4 cup	59ml	Goat or cream cheese
1 teaspoon	5ml	Chopped fresh parsley
1 teaspoon	5ml	Chopped chervil
1 teaspoon	5ml	Chopped chives
3		Phyllo dough

Recipe Instructions

In medium sauce pan, melt 2 tablespoons of butter and cook shallots and garlic until translucent. Add mushrooms and white wine and continue to cook 8 to 10 minutes until mushrooms are cooked through. Remove from heat and allow mixture to cool.

Preheat oven to 400F.

When mixture has cooled, add cheese and herbs and mix well to form a paste. Lay out 1 phyllo sheet and brush with some of the warm melted butter. Top with the second and third sheets, brushing each time with butter. Form the mushroom mixture into a cylinder at one end of the buttered sheets and roll up.

Make small diamond cuts in top without cutting through dough. Place on baking sheet and bake until golden brown (15 to 20 minutes). Cool slightly and slice. Serve warm.

Source:
Cooking Secrets of the CIA

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