Ricotta, 3 Mushroom & Spinach Strudel

• 1 1/2 tablespoons butter
• 2 shallots, peeled and thinly sliced
• 1 1/2 cups cremini mushrooms, thinly sliced (small brown ones)
• 1 1/2 cups portabella mushrooms, gills removed,thinly sliced
• 1 cup shiitake mushroom, thinly sliced
• 1 cup washed torn spinach
• 2 tablespoons cognac or 2 tablespoons white wine
• 2/3 cup ricotta cheese (recipe recommends Tre Stella Ricotta)
• 4 tablespoons breadcrumbs
• 5 sage leaves, thinly sliced
• salt
• pepper
• 4 sheets phyllo dough
• 1/4 cup butter, melted

1. Pre heat oven to 400F.
2. Melt 1 1/2 tbsp butter in a fry pan saute the shallots for 3 minutes, add all the mushrooms and cook until browned.
3. Add spinach cook 1 minute.
4. Remove mushroom mixture from the pan.
5. Deglaze the pan with the cognac- 1 minute then add the Ricotta, breadcrumbs& sage Season to taste- mix well.
6. Combine with the mushroom mixture.
7. Lay out 1 sheet of Phyllo dough, paint well with the butter.
8. Place 1/4 of the mushroom mixture on the buttered sheet, spread evenly over the surface, leave the edges free.
9. Roll once, fold in ends toward the center and continue rolling to make a cylinder.
10. Repeat for the 3 remaining sheets.
11. Place the strudels on a non stick baking sheet and bake for 12-15 minutes-let stand for a few minutes before serving.

butter, shallots, cremini mushrooms, portabella mushrooms, shiitake mushroom, spinach, cognac, ricotta cheese, breadcrumbs, sage, salt, pepper, phyllo, butter

Taken from www.food.com/recipe/ricotta-3-mushroom-spinach-strudel-105805 (may not work)