Wild Mushroom Strudel

• 3/4 pounds mixed wild mushrooms
• 2 tablespoons olive oil
• 1/2 medium onion, finely chopped
• 1 clove garlic, minced
• Salt and freshly ground black pepper to taste
• 13 cup white wine
• 1/2 teaspoon chopped thyme leaves
• 1/4 pound Asiago fresco, finely diced, or fresh goat cheese, crumbled
• 2 tablespoons chopped parsley
• 4 tablespoons plain dried bread crumbs
• 2 sheets phyllo dough, each 17 1/2 by 11 inches
• 2 tablespoons melted unsalted butter

1. Clean the mushrooms and slice any large ones into pieces no larger than of an inch.
2. In a large skillet over medium heat, heat the oil and add the mushrooms, onion and garlic.
3. Season with salt and pepper and cook, stirring frequently, until the mushrooms have released all their liquid and are lightly browned, 10 to 12 minutes.
4. Add the wine and thyme and cook until the wine has evaporated.
5. Remove from the heat and transfer the mushrooms to a bowl.
6. When the mushrooms are cool, stir in the cheese, parsley and 3 tablespoons of the bread crumbs.
7. Set aside.
8. Preheat the oven to 350 degrees.
9. On a work surface, brush one of the sheets of phyllo with melted butter and dust with the remaining crumbs.
10. Top with the second piece of phyllo and brush again with butter.
11. Spoon the mushroom mixture down the short end of the phyllo, leaving it about 2 inches from the edge.
12. Fold the dough over the edge and continue rolling, encasing the filling in the phyllo.
13. Brush the strudel with more butter and lightly butter a baking sheet.
14. Carefully transfer the strudel to the sheet and bake until golden brown and crispy, 30 to 35 minutes.
15. Remove the strudel from the oven and allow to cool 5 minutes.
16. Trim the ends if they are overly browned and frayed.
17. Slice the strudel and serve with field greens dressed with a tart vinaigrette.

mixed wild mushrooms, olive oil, onion, clove garlic, salt, white wine, thyme, fresco, parsley, bread crumbs, phyllo, butter

Taken from cooking.nytimes.com/recipes/7917 (may not work)