Wild Mushroom Strudel

• 12 oz. shiitake mushrooms
• 12 oz. oyster mushrooms
• 12 oz. Portebello mushrooms
• 1/4 quarter medium onion
• 1/4 bunch parsley
• 1/4 bunch cilantro
• 4 oz. butter
• 1/2 tsp. thyme
• 1/2 tsp. rosemary
• 1 1/2 tsp. salt
• 1 1/2 tsp. pepper or less to taste
• 8 oz. phyllo dough
• 1 1/2 c. heavy cream
• 1 oz. brandy
• Sauce for Wild Mushroom Strudel

1. Saute onion and mushrooms.
2. Add herbs.
3. Add brandy and heavy cream; reduce by half.
4. Layer 3 sheets of phyllo.
5. Brush with melted butter.
6. Place mushrooms onto dough; roll into tube shape. Bake at 350u0b0 until golden brown.
7. Slice into 1 1/2 ounce slices. Top with sauce.
8. Serves 8.

shiitake mushrooms, oyster mushrooms, mushrooms, onion, parsley, cilantro, butter, thyme, rosemary, salt, pepper, phyllo dough, heavy cream, brandy, mushroom strudel

Taken from www.cookbooks.com/Recipe-Details.aspx?id=180673 (may not work)