Recipe - Forest Mushroom Strudel

2 tablespoon Unsalted butter
Unsalted butter; melted
2 tablespoon Shallots; minced
1 Clove garlic; minced
8 ounce Assorted mushrooms; chopped
3 tablespoon Dry white wine
One fourth cup Goat or cream cheese
1 teaspoon Parsley; chopped
1 teaspoon Chervil; chopped
1 teaspoon Chives; chopped
3 Sheets phyllo dough

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 400 degrees.

When mixture has cooled, add cheese and herbs and mix well to form a paste.
Lay out 1 phyllo sheet and brush withsome 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.

NOTES : I hate using phyllo dough and have tried this recipe with puff
pastry with excellent results. I also have never been able to find chevril
so I just omit it.
Recipe by: Cooking Secrets of the CIA

Posted to MCRecipe Digest V1 #855 by Dan Taylor dant69@idt.net on Oct
21, 1997