Mushroom Strudel
1/2 lb shiitake mushrooms, cleaned and sliced (woody stems removed)
1 lb cremini mushrooms, cleaned and sliced
3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced (or more)
salt and pepper
1/2 cup white wine
1/2 teaspoon fresh thyme
1/4 cup fresh basil leaves, torn, packed
1/2 cup baby spinach leaves, packed
1/2 teaspoon fresh grated fresh lemon rind
1/2 lb asiago cheese or goat cheese, crumbled
3/4 cup fine breadcrumbs
4 sheets phyllo dough
3 tablespoons melted sweet butter
In a large skillet, over medium heat, combine oil, mushrooms and garlic.
Season with salt and pepper.
Stir frequently, until mushrooms have released their liquid and most of that liquid is evaporated.
Add the wine, the thyme, the basil, the spinach and the lemon rind.
Saute until the liquid is evaporated.
Transfer to a bowl and allow to cool.
Stir in cheese, 4 tablespoons of the breadcrumbs.
Preheat oven to 350°F.
Line a cookie sheet with buttered parchment paper.
Lay out one sheet of phyllo, brush with melted butter, top with another sheet of phyllo and brush again with butter.
Repeat (using in total four sheet of dough).
Sprinkle breadcrumbs over the phyllo dough.
Lay out mushroom mixture over one end of Phyllop dough.
Carefully roll into a strudel, tucking in the ends.
Brush the studel with butter.
Bake until golden and crisp–about 30 minutes.