INGREDIENTS

INSTRUCTIONS

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add
shallots and garlic; saute 4 minutes. Increase heat to high. Add
mushrooms; saute until tender and golden, about 15 minutes. Add  Sherry
wine vinegar, then Sherry; boil until almost all liquid  evaporates,
about 6 minutes. Season with salt and pepper. Cool. Mix  in 2
tablespoons parsley.  Place 1 phyllo sheet on work surface. Brush with
2 teaspoons oil. Top  with second phyllo sheet; brush with 2 teaspoons
oil. Top with third  phyllo sheet. Sprinkle cheese along 1 long side of
phyllo, 1 inch in  from edge. Spoon mushroom mixture over cheese. Fold
short ends over.  Starting at long filled side, roll phyllo up tightly.
Place seam side  down on baking sheet. Brush with remaining 2 teaspoons
oil. Using  long sharp knife, score top of strudel through phyllo,
making 8  evenly spaced cuts. (Can be prepared 4 hours ahead. Cover;
chill.)  Preheat oven to 375F. Bake strudel until golden brown, about
50  minutes.  Meanwhile, boil balsamic vinegar and molasses in heavy
small saucepan  over medium heat until reduced to 2 1/2 tablespoons,
about 10  minutes. Cool.  Using serrated knife, cut hot strudel at
score marks into 8 rounds.  Drizzle balsamic syrup onto each of 4
plates. Place 2 slices of  strudel over syrup on each plate.  Makes 4
first-course servings.  Bon Appetit October 1999  Converted by
MC_Buster.  Per serving: 241 Calories (kcal); 2g Total Fat; (8%
calories from  fat); 10g Protein; 34g Carbohydrate; 0mg Cholesterol;
33mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2
Vegetable; 1/2  Fruit; 0 Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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