Wild Mushroom Strudel - cooking recipe

Ingredients

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

Preparation

Saute onion and mushrooms.
Add herbs.
Add brandy and heavy cream; reduce by half.
Layer 3 sheets of phyllo.
Brush with melted butter.
Place mushrooms onto dough; roll into tube shape. Bake at 350\u00b0 until golden brown.
Slice into 1 1/2 ounce slices. Top with sauce.
Serves 8.