Mushroom Strudel

• 10 g (about 1/2 ounce) dried porcini (1/2 cup; also called cepes)
• 1/2 cup boiling-hot water
• 1/2 pound fresh white mushrooms, trimmed and halved lengthwise
• 1/4 cup finely chopped shallots (about 2 large)
• 2 tablespoons unsalted butter
• 1/4 cup dry white wine
• 2 tablespoons finely chopped flat-leaf parsley
• 4 (17-by 12-inch) phyllo sheets, thawed if frozen
• 2 tablespoons rendered duck or goose fat or unsalted butter, melted
• Truffle oil for brushing (optional)
• Equipment: a wide-tooth serrated knife

1. Soak porcini in boiling-hot water in a small bowl until softened, about 10 minutes. Lift out porcini and squeeze excess liquid back into bowl. Rinse porcini well to remove any grit. Strain soaking liquid through a sieve lined with a dampened paper towel into another bowl and reserve.
2. Pulse porcini and white mushrooms in a food processor until finely chopped (but not minced).
3. Cook shallots in butter in a large heavy skillet over medium heat, stirring, until beginning to soften, about 1 minute. Add mushrooms, reserved soaking liquid, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid has evaporated, about 8 minutes. Stir in parsley, then spread filling on a plate and chill, uncovered, until cold, about 10 minutes.
4. Preheat oven to 425u0b0F with rack in middle.
5. While filling chills, put stack of phyllo sheets on a work surface and cut in half crosswise, then stack halves and cover with plastic wrap. Remove 1 phyllo sheet from stack (keep remaining sheets covered) and arrange with a long side nearest you, then lightly brush with some duck fat. Top with another phyllo sheet and brush with fat. Spread about one fourth of mushroom filling in a narrow strip along edge nearest you to within 1/4 inch of each end, then roll up phyllo tightly around filling, leaving ends open. Transfer roll, seam side down, to a baking sheet and make 3 more rolls in same manner, transferring to baking sheet. Bake until golden brown, 12 to 14 minutes. Cool slightly on baking sheet on a rack, then brush length of each roll with a very thin line of truffle oil (if using) with tip of a cotton swab. Gently cut each roll crosswise into 8 pieces with serrated knife. Serve strudel warm or at room temperature.

porcini, boilinghot water, white mushrooms, shallots, unsalted butter, white wine, flatleaf parsley, phyllo sheets, butter, truffle oil, knife

Taken from www.epicurious.com/recipes/food/views/mushroom-strudel-351437 (may not work)