INGREDIENTS

INSTRUCTIONS

FILLING
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
To make the filling, heat the olive oil in a large saute pan over high heat
until very hot. Add the onion, shallots, and garlic and saute until
fragrant, about 1 minute. Add the red wine and reduce by half, about 4
minutes. Add the mushrooms and cook until just tender and most of the
liquid is reduced, 4 to 5 minutes. Remove the pan from the heat and allow
the filling to cool slightly. Transfer the filling to a large bowl and
allow it to cool completely. Fold in the Parmesan and goat cheeses. Add the
bread crumbs, basil, rosemary, and black pepper. Mix well, season to taste
with salt, and then set aside.
Place 2 sheets of the phyllo dough on a clean, dry work surface and
generously brush the top sheet with melted butter. Place 2 more phyllo
sheets on top and again brush the top sheet with butter. Spoon the filling
into the center of the dough, spreading it to form a rectangle while
leaving a 2-inch border. Fold one of the short ends of the dough about 1
inch over the filling. Fold one of the long ends over about 1 inch of the
filling and gently roll into a log. Place the strudel, seam-side down, on
the prepared baking sheet and cut 1/4-inch-deep vents along the top. Bake
in the oven for 25 to 30 minutes, or until golden brown.
Remove the strudel from the oven and cool on the pan. Using a serrated
knife, slice the strudel into 8 pieces. Serve warm with the sauce on the
side.
Converted by MC_Buster.
Per serving: 249 Calories (kcal); 16g Total Fat; (81% calories from fat);
2g Protein; 6g Carbohydrate; 31mg Cholesterol; 134mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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